Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate

Abstract

The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5%, 10%, 15%, 20% and 37.5% and were evaluated by: fatty acids composition, triacylglycerols (TAG) composition, solid fat content, isothermal analysis, polarized light microscopy, thermal behavior, X-ray diffraction and consistency. The higher amount of CBE in a blend without compromising the CB crystallization were further applied in a dark chocolate. CBE presented a similar fatty acids composition as CB in the same proportions, but the TAGs of the CBE presented more TAG StOSt, imparting fast crystallization, a higher SFC content and a higher hardness. Even with full compatibility between CB and CBE, the CBE proportion in ratios of CB/CBE must be restricted because higher concentrations of this fat are not allowed by the regulations of many countries and can lead to a final product with a waxy feel due to the higher melting point of CBE TAGs. The dark chocolate with CBE/CB (20/80) did not present any physical (snap, microestructure and polymorphism) difference from the regular chocolate pure in CB.