► Cocoa butter alternative fats (cocoa butter replacers, cocoa butter equivalents, cocoa butter substitutes). ► Cocoa butter as well as alternatives extraction using solvent and supercritical fluid. ...► Cocoa butter alternatives produced either by blending or modifying the natural oils. ► Properties of cocoa butter alternative fats. ► Triglyceride in term of fatty acid constituents.
The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPUK
Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the ...blooming effect causes defect in its physical properties. The blending of fat is one of the modification methods that offer new functional CB alternatives (CBAs) that can enhance the properties of CB and be applied as substitutes in the food industry.
This review describes the current trends in blending the pure or modified vegetable fats and oils for CBAs production and summarises the characteristics of the blended substances. Typical and recent fats and oils used for CBAs production, including mango seed fat, bambangan kernel fat, shea butter, kokum butter, sunflower stearin and palm oil fractions such as palm oil mid fraction and palm stearin are highlighted. The potential application of the blended fat as CBAs and the changes in their physicochemical, thermal and morphological behaviour are discussed.
The blended fats and oils produced from different sources greatly resemble the characteristics of commercial CB with improved thermal and bloom properties. Thus, the blending processes facilitated the application of various vegetable fats and oils as CBAs to improve the physical quality of the final product in the manufacture of chocolates and confectioneries.
•Blended vegetable fats and oils has potential to be applied as cocoa butter alternatives.•Blending offers new functional alternatives fat that applicable for industrial application.•Blending also improved physicochemical, thermal and morphological behavior of pure fat.•The limited application of fats and oils in its natural form is extended to various industries.•Physical quality of final product in confectionery is improved by blending.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
•Illipé butter (IB) was blended with palm mid-fraction (PMF) in different wt ratios.•Blend 75/25 (IB/PMF) was selected as it was fully compatible with cocoa butter (CB).•The blend displayed similar ...crystallization curve and polymorphic structure to CB.•Chocolate made with the blend had comparable properties to chocolate made with CB.•The selected blend met all criteria and can be used as commercial CBE.
Cocoa butter equivalent (CBE) was prepared from illipé butter (IB) and palm mid-fraction (PMF) blends in different wt ratios. The solid fat content (SFC), compatibility, crystallization/melting thermograms and crystal microstructure of the blends were studied. Softening occurred with IB/PMF blends due to eutectic formation and resulted in blend 75/25 (IB/PMF) exhibiting SFC profile and crystallization/melting behavior comparable to CB and hence it was selected to be used as a CBE. The CBE was fully compatible with CB and displayed similar polymorphic structure (β2) and isothermal crystallization curve to CB. When it was used to partially replace CB in chocolate (5 %wt of the finished product), the hardness, SFC and the bloom formation behavior of the chocolate were not significantly different from the chocolate made with CB. Overall, the 75/25 blend met all criteria to be considered as CBE, hence, it can be used as an alternative to commercially available CBE.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
The triacylglycerols (TAGs) containing saturated (Sat)‐unsaturated (U) fatty acid moieties (Sat‐U mixed acid TAGs) are widely present in most natural fats and employed in many industrial ...applications. The mixing behavior of different Sat‐U mixed acid TAGs acts important roles in the physicochemical properties TAG‐based materials. Among the three main mixing states of miscible, eutectic and molecular compound (MC) forming mixtures, fundamental research has been conducted on the MC crystals formed by different Sat‐U mixed acid TAGs to understand the structures, phase behavior and crystallization properties. This article reviews studies to date on the complex thermodynamic, kinetic and structural factors that affect the formation of MC crystals in binary and ternary mixtures of Sat‐U mixed acid TAGs (SatUSat, SatSatU, USatU and UUSat) through specific molecular interactions among the component TAGs. Furthermore, the application of the MC‐forming mixtures containing cacao butter to new types of cocoa butter alternative is reviewed.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
5.
Microbial lipids for foods Ghazani, Saeed M.; Marangoni, Alejandro G.
Trends in food science & technology,
January 2022, 2022-01-00, 20220101, Volume:
119
Journal Article
Peer reviewed
Population growth, climate change, and food shortage have led to increased demand for alternate sources of lipids to meet our food and energy needs. Oleaginous microorganisms such as yeasts, ...bacteria, microalgae, fungi, and thraustochytrids are good resources for producing lipids.
Many factors affect the amount and composition of lipid accumulation in microorganisms, such as genetic makeup and environmental conditions during growth, such as carbon and nitrogen sources, pH, temperature, and exposure to natural light in growing media. Food biotechnology advances such as improvements in fermentation technology, genetic and metabolic engineering of oleaginous microorganisms, and the use of low-cost carbon sources, such as food and agricultural waste materials, make lipid production using microbial sources more feasible.
Microbial lipid production has some unique benefits for the production of specialty fats and oils, including cocoa butter equivalents, polyunsaturated fatty acid oils and biosurfactants. Moreover, microbial oil production has advantages over plant and marine oils, including lower cultivation costs and the ability to engineer oil structure and thus functionality using genetic modification. Microbial oils production allows for the production of more sustainable and safer oils, without pesticides, herbicides or heavy metals, year-round with a small footprint and without the need for land.
•Oleaginous microorganisms can be used to produce lipids as food.•Some microbial oil compositions can mimic fish oil and cocoa butter.•Food and agricultural wastes can be used as the source of carbon to produce microbial oils.•Tailored fats and oils can be produced by growing oleaginous microorganisms on fatty acids and oils.•Other than TAG oils, sterols, carotenoids, and biosurfactants can also be produced by oleaginous microorganisms.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
Cocoa butter (CB) is one of the most valuable raw materials in the chocolate industry, and its authenticity is essential to guarantee the safety and quality of chocolate products. For the first time, ...a real-time and high-throughput method using rapid evaporative ionization mass spectrometry (REIMS) was developed to determine the authenticity of CB. Various types of CB and cocoa butter equivalents (CBEs), as well as CB adulterated by the addition of CBEs, were measured, and different chemometric approaches were implemented for different adulteration scenarios. Hierarchical cluster analysis (HCA) was performed to obtain an overview of the dataset, exploring similarities and differences between CB and CBEs. An orthogonal partial least squares-discriminant analysis (OPLS-DA) model was developed to differentiate between authentic and adulterated CB. A classification accuracy of 100% was achieved, and CBEs could be detected at a level of 10%. A one-class support vector machine (OCSVM) model capable of detecting unsuspected adulterants was successfully built. This model had 95% specificity and 100% sensitivity. Single-origin CB was successfully differentiated from blended CB. This study demonstrated that REIMS could be used as a rapid and sensitive approach for authentication and adulteration analysis of CB. The methodology could enhance the ability of chocolate manufacturers in ensuring the authenticity of their products, helping to avoid complex and ever-changing fraudulent activities.
•A REIMS method was developed for the real-time authentication of cocoa butter.•The OPLS-DA model developed can detect CBEs as an adulterant at a level of 10%.•The OCSVM model developed can detect unsuspected adulterants.•The method can distinguish single-origin cocoa butter from blended cocoa butter.•Discriminatory markers in CBEs and single-origin cocoa butter were identified.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
Targeted and untargeted approaches based on 1H NMR coupled with chemometrics were developed for detecting illegal amounts of cocoa butter equivalents (CBEs) in milk chocolate for the first time. 1H ...NMR spectra of blends of chocolate fats with CBEs (0 and 50 %) were acquired. The targeted approach was developed using the integrals of the signals belonging to ω-3, ω-6, ω-9, and saturated fatty acids, while the untargeted using the spectra as fingerprints. The performances of the models on the two datasets were evaluated in terms of chemometric indicators and compared. The untargeted partial least-squares discriminant analysis model (PLS-DA) recognized the type of CBE in blends with sensitivities in prediction higher than 75%. The targeted PLS-DA model was capable of recognizing non-adulterated milk chocolate fats with 100% sensitivity and specificity in prediction. Conversely, low percentages in sensitivity were achieved for most of CBEs. Both targeted and untargeted PLS regression models efficiently determined the amount of CBE in blends, displaying R2 higher than 0.95 and RMSEP lower than 4. Fingerprinting models showed better results both in the classification and quantification of CBEs proving the applicability of 1H NMR in milk chocolate quality control.
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•1H NMR/PLS methods were developed for authenticating milk chocolate.•Targeted and untargeted approaches were used and compared.•Untargeted PLS-DA identified cocoa butter equivalents (CBE) in milk chocolate fats.•Targeted and untargeted PLS-R models quantified CBE with low prediction errors.•The untargeted approach showed higher predictive performances.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
•ESI/MALDI-HRMS experiments: CB and CBE are identical with respect to the types of TGs but POS, SOS and POP are in different proportions.•DSC and X-ray analysis: TGs of CB in Form VI, TGs of CBE one ...part in Form VI, the other part in Form IV.•MIR and Raman behaviors of CB and CBE in the spectral ranges 3000–2800 and 1800–1000 cm−1 at room temperature.•CO stretching mode is very sensitive to environmental changes between CB and CBE.
A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are directly related to their crystalline structure. Some works found that the proportion of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to strongly delay the blooming when mixing them. The goal of our research is to determine how the choice of adding CBE to the mixture delays chocolate blooming. ESI/MALDI-HRMS, X-ray, DSC, MIR and Raman investigations were used to analyze the structure features and the vibrational modes of CB and CBE. The comparison of these experimental results between CB and CBE made it possible to highlight markers of differentiation between CB and CBE which seems to explain the impact of CBE in the chocolate blooming. Part of these triglycerides remains in form IV instead. The presence of the latter seems to be a key parameter that favors the transformation deceleration to the form VI, which is responsible for the fat bloom development.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
In recent years, the food industry has become increasingly involved in researching vegetable fats and oils with appropriate mechanical properties (ease of transport, processing, and storage) and a ...specific lipidic composition to ensure healthy products for consumers. The chemical-physical behavior of these matrices depends on their composition in terms of single fatty acids (FA). However, as we demonstrate in this work, these properties, as well as the absorption, digestion and uptake in humans of specific FAs, are also largely determined by their regiosomerism within the TriAcylGlycerols (TAG) moieties (
-1,2,3 positions). The goal of this work is to study for the first time vegetable fats obtained directly from a sample of natural cocoa butter (CB) through a process that manipulates the distribution of FAs but not their nature. Even if the initial percentage of each FA in the mixture remains the same, CB derivatives seem to show improved chemical-physical features. In order to understand which factors account for their physical and chemical characteristics, and to check whether or not the obtained new matrices could be considered as valid alternatives to other vegetable fats (e.g., palm oil (PO)), we carried out an experimental investigation at both the macroscopic and molecular level including: (i) Differential Scanning Calorimetry (DSC) analyses to examine thermal features; (ii) rheological testing to explore mechanical properties; (iii) powder X-ray diffraction (PXRD) to evaluate the solid-state phases of the obtained fats; and (iv)
H and
C Nuclear Magnetic Resonance (NMR, 1D and 2D) spectroscopy to rapidly analyze fatty acid composition including regioisomeric distribution on the glycerol backbone. These last results open up the possibility of using NMR spectroscopy as an alternative to the chromatographic techniques routinely employed for the investigation of similar matrices.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The ...characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 °C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 °C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4.
•Blending of pure bambangan kernel fat and its stearin with cocoa butter.•The blends showed similar physicochemical properties as cocoa butter.•The blends has more solid fat content at 30 °C but showed gradual decreased to 35 °C.•The blends are compatible with CB and reached to 0% at 40 °C.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
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