چکیده مقاله
Vegetable oils have become integral to the chocolate industry, primarily as cost effective alternatives to cocoa butter CB , which is expensive and supply volatile due to climate impacts on cacao production This review explores the multifaceted applications of vegetable oils, including palm oil, coconut oil, shea butter, illipe butter, and mango kernel fat, in chocolate formulation These oils serve as cocoa butter equivalents CBEs , cocoa butter replacers CBRs , and cocoa butter substitutes CBSS , enabling manufacturers to maintain desirable physical, sensory, and functional properties while enhancing sustainability and economic viability Key applications include blending for tempered chocolate, where vegetable oils mimic CB's polymorphic behavior, ensuring snap, gloss, and melt in mouth texture Hydrogenation, fractionation, and interesterification modify oils to match CB's triacylglycerol profile, dominated by POP, POS, and SOS triglycerides For instance, palm mid fraction PMF provides sharp melting points around 32 35°C, ideal for bloom resistant coatings In functional chocolates, oils carry bioactive compounds like antioxidants or omega 3s, improving shelf life and nutritional value Sustainability drives adoption; palm oil, despite controversy, offers high yields, with RSPO certified sources mitigating deforestation Coconut oil's lauric acids provide antimicrobial properties, beneficial for confectionery fillings Challenges involve compatibility; non lauric oils like sunflower require enzymatic modification to avoid eutectic softening Regulatory aspects, per EU Directive 2000/36/EC, limit CBES to 5% in chocolate, influencing formulations This review synthesizes production methods, physicochemical analyses, and industrial trials Eight sections detail oil sources, modification techniques, rheological impacts, sensory evaluations, nutritional enhancements, economic models, regulatory compliance, and emerging trends like oleogels from vegetable oils for fat reduction Tables compare parameters such as melting points, solid fat content SFC , viscosity, oxidative stability, cost indices, environmental footprints, and innovation metrics Findings indicate vegetable oils can reduce CB usage by 20 50%, lowering costs by 30 40% without compromising quality, as seen in milk chocolate blends However, oxidative rancidity and flavor migration necessitate antioxidants like tocopherols Future prospects include bioengineered oils for tailored crystallography and hybrid systems with CB for premium products With 50 references from 1997 2024, this review underscores vegetable oils' role in resilient, sustainable chocolate production amid global supply challenges
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Razieh Maleki
PhD in analytical chemistry, Department of Chemistry Faculty of Basic sciences Payame Noor University, Shiraz, Iran
Aida Amiri
MSc in Biotechnology, Islamic Azad University, Tehran North Branch, Tehran, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Maleki, Razieh and Amiri, Aida,1404,Application of Vegetable Oils in the Chocolate Industry: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین