Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark ch...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Hibiscus Publisher
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118211/ http://psasir.upm.edu.my/id/eprint/118211/1/118211.pdf |
| _version_ | 1848867460004970496 |
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| author | Wan Ibadullah, Wan Zunairah Han, Tan Zi Xuan, Chung Ying Ahmad, Nur Fatin Natasya Ishak, Izzreen Khaironi, Johari Mustapha, Nor Afizah Ismail-Fitry, Mohammad Rashedi Sukor, Rashidah Zainal Abedin, Nur Hanani Mahmud Ab Rashid, Nor-Khaizura |
| author_facet | Wan Ibadullah, Wan Zunairah Han, Tan Zi Xuan, Chung Ying Ahmad, Nur Fatin Natasya Ishak, Izzreen Khaironi, Johari Mustapha, Nor Afizah Ismail-Fitry, Mohammad Rashedi Sukor, Rashidah Zainal Abedin, Nur Hanani Mahmud Ab Rashid, Nor-Khaizura |
| author_sort | Wan Ibadullah, Wan Zunairah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability. |
| first_indexed | 2025-11-15T14:36:50Z |
| format | Article |
| id | upm-118211 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:36:50Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1182112025-07-01T01:29:43Z http://psasir.upm.edu.my/id/eprint/118211/ Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives Wan Ibadullah, Wan Zunairah Han, Tan Zi Xuan, Chung Ying Ahmad, Nur Fatin Natasya Ishak, Izzreen Khaironi, Johari Mustapha, Nor Afizah Ismail-Fitry, Mohammad Rashedi Sukor, Rashidah Zainal Abedin, Nur Hanani Mahmud Ab Rashid, Nor-Khaizura An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability. Hibiscus Publisher 2024-07-31 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/118211/1/118211.pdf Wan Ibadullah, Wan Zunairah and Han, Tan Zi and Xuan, Chung Ying and Ahmad, Nur Fatin Natasya and Ishak, Izzreen and Khaironi, Johari and Mustapha, Nor Afizah and Ismail-Fitry, Mohammad Rashedi and Sukor, Rashidah and Zainal Abedin, Nur Hanani and Mahmud Ab Rashid, Nor-Khaizura (2024) Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives. Journal of Biochemistry, Microbiology and Biotechnology, 12 (1). pp. 27-30. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/930 10.54987/jobimb.v12isp1.930 |
| spellingShingle | Wan Ibadullah, Wan Zunairah Han, Tan Zi Xuan, Chung Ying Ahmad, Nur Fatin Natasya Ishak, Izzreen Khaironi, Johari Mustapha, Nor Afizah Ismail-Fitry, Mohammad Rashedi Sukor, Rashidah Zainal Abedin, Nur Hanani Mahmud Ab Rashid, Nor-Khaizura Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title | Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title_full | Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title_fullStr | Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title_full_unstemmed | Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title_short | Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| title_sort | effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives |
| url | http://psasir.upm.edu.my/id/eprint/118211/ http://psasir.upm.edu.my/id/eprint/118211/ http://psasir.upm.edu.my/id/eprint/118211/ http://psasir.upm.edu.my/id/eprint/118211/1/118211.pdf |