A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.
Research in Malaysia led by Jahurul et al. due to be published in the journal Food Chemistry found that a cocoa butter replacer comprised of mango seed fat and palm stearin maintained fat structure at 37.5 °C.
The average melt temperaturefor cocoa butter is around 34°C, based on previous studies.
“These blends could be used for the production of high temperatures resistant hard butter for countries with a hot climate,” said the researchers.
“Moreover, blends of mango seed fat and palm stearin could solve the tempering difficulties for chocolate manufacturers in tropical countries or in countries with a moderate climate during summer season.”
Cocoa butter’s tempering difficulties
Cocoa butter together with sugar accounts for 70% of the total continuous fat phase in chocolate.
“Although cocoa butter is the major ingredient of chocolate, its use is limited in tropical countries due to its tempering difficulties,” wrote Jahurul et al.
The researchers found that the triglyceride composition of the mango seed fat and palm stearin were in agreement with the compositions of commercial cocoa butter, and could solve the tempering issue.
Cocoa butter replacers (CBRs) are a type of cocoa butter substitute that uses non-lauric based fats such as soybean and cottonseed oil. They can be used as part replacers of cocoa butter.
Chocolate manufacturers are looking bolster presence in emerging economies such as Brazil and India, which both have warm climates that can cause chocolate to melt.
Mondelez International-owned Cadbury recently applied for a patent on a process that it claims keeps chocolate from melting at 40°C. The process involves re-refining chocolate after the conching step. See HERE.
Food Chemistry- In Press
‘Hard cocoa butter replacers from mango seed fat and palm stearin’
Authors: M.H.A. Jahurul et al.