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Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate
- Rosales, Czarina Kristine, Suwonsichon, Suntaree, Klinkesorn, Utai
- International journal of food science & technology 2018 v.53 no.6 pp. 1459-1467
- additives, canola oil, chocolate, citric acid, diacylglycerols, lecithins, melting, mouthfeel, stearin, sunflower oil, triacylglycerols
- Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.