UPM Research Report 1997-2000.

Section 2-Extended Abstracts

Fat Migration of Lauric Hard-Butter and Non-Lauric Fat Used as Based Filling Centre in
Dark Chocolate at Different Storage Temperatures

Ali A,Jinap 5, Che Man YB, 5uria AM

Faculty of Food Science and Biotechnology
Universiti Putra Malaysia
43400 UPM, Serdang, Selangor
Malaysia
E-mail ofCorrespondingAuthor:[email protected]

Key words: fat migration, lauric hard-butter, non-lauric fat, chocolate, storage temperature,

of the individual components. Fur- oleovl-l-stearovl (POS). 1.3-

Introduction
thermore, migration may promote the distearovl-l-oleovl-glvcerol (SOS).
Oils and fats are used in a various con-
formation of a surface "fat bloom" triluarin ILLU and fatty acid methyl
fectionery products, contributing to
which gives a white/ grey appearance ester standards (Sigma) e.g. lauric,
flavour, texture, eye appeal, aroma,
to the product as the result of recrysta- myristic. palmitic. oleic. stearic, lino-
mouth feel, and significantly dictate the
lisation5. These physical deleterious Ie ic, linol enic methvl esters were of
overall quality of the eating experience
could jeopardise the total performance HPLC grade. Dark chocolate comprises
for the confectionery products'. At the
of the end product specifically the of chocolate liquor (~2.0'ii-). pulverized
same time, it also influences the pro-
commercial value and storage quality sugar (~1.6(''''). cocoa butter (8A<;}).
duction activities, shelf life and storage
of the product. Therefore. the objec- skimmed milk powder 18.0q.) and
condition requirements of the prod-
tives of the current study were to lecithin IO.~<t) was prepared by mix-
ucts", Therefore. fats or oils are the
evaluate the effect of different storage inc, refining (25-30 um). and coaching
key to successful confections, The
temperatures on Laurie hard butter (62-65"C f~r 16 hours). Blending of
application of vegetable fats such as
(palm kernel steering) and non-Laurie icing sugar (S5<t). palm kernel steering
lauric hard butter or non-lauric fat in
fat (palm mid-fraction) based tilling or palm mid-tracrion (30e;.) and desic-
composite chocolate products. either to
fats in dark chocolate on fat migration; cated coconut (IS'ii-) was involved in
substitute cocoa butter with cheaper
and to study the polymorphism changes the production of cream tilling. The fat
economic fat fillers or to obtain spe-
of cocoa butler crystals due to palm migration was stimulated in real prod-
cific textural or flavour properties of
kernel steering and palm mid-fraction uct bv. using..... laver of cream filling.... and
confectionery products. However,
migration. dark chocolates approximately 90 g
these products have the potential to be
each in a plastic container (10 x 5 x 5
affected by lipid migration especially if Materials and Methods cm length x width x height. respec-
they are subjected to unfavourable For the production of dark chocolate ti\ely).~ All samples were stored for 2
storage temperatures, 25_32°C3• This coating, natural cocoa liquor and prime months at 18 and 3lY'C respectively.
temperature range is common in Ma- pressed cocoa butter were acquired Phvsicochernical properties were
laysia, ASEAN and Middle East from KL-Kepong Cocoa Products Sdn. e\';luat~ weekly interval to monitor
Countries; the last two are the main Bhd, (Port Klang. Selangor). Lecithin the extent and effect of fat migration.
importers of Malaysia Chocolates". was obtained from Damah Trading Physical properties were encompassing
When a confectionery product com- Sdn. Bhd. (Cheras. Kuala Lumpur) of texture analysis. solid fat content
prises of two different fat-containing whereas vanillin was imported from the and bloom test. Whereas. total fat
components (Laurie or non-Laurie fats New Perfumery Work (Shanghai. content. triacvlelvcerol and fatty acid
in tilling and cocoa butter in chocolate China). Sugar. salt and skim milk composition "ere performed in chemi-
coating) adjacent to each other, the
powder were procured from the retail cal analvsis. Sensory evaluation for
former fats, which are relatively more supermarkets. On the other hand. palm acceptability test \\a~ carried out by 30
liquid than cocoa butter at particular mid-fraction and palm kernel stearin ne panelists to attain the organoleptic
temperature. tend to migrate to the
which was used as the filling fats were properties of the tilled chocolates in
coating. As the consequence, the
kindly donated by Socteck Sdn. Bhd, term of te...ture. colour. flavour and
coating becomes soften paralleled with
(Pasir Gudang. Johorej.Cargrill Spe- overall acceptability after the two
the hardening of filling resulting in the cialty Oils & Fats Sdn. Bhd. (Port months of storage.
loss of perceived differences between Klang, Selangor). Desiccated coconut.
the coating and the filling. Softening skim milk powder and icing sugar were Results and Discussion
of the coating is due to the dilution of purchased from the local supermarkets. The eff, -c·1 of slnr.lge temperatures (18
liquid glycosides but in some cases. it Chemical reagents. petroleum ether and 3()"C I on ph~ sicochcmical proper-
softens further because thc filling fat is (SDH) and sodium methoxide (\len:k) ties of dark chocolates with palm ker-
'incompatible' with cocoa butter; as a were of the analytical grade. \lethanol nel strarin and palm mid-fraction
result it forms eutectics. The two dis- (BDH). acetone (Fisher). acetonitril bJS<.'\!desiccated coconut filling were
similar materials could interact in such (Fisher). triucvlglvcerol standards carried out for the storage of eight
a way that the melting point of the (Sigma) e.g. 1.3 diJlll/mitll,'1-2- weeks. Th.: re,uits ,\n 10lal fat content
blend is lower than the melting points o/eoyg/,'cerol (POP). l-plllmitoy/-2· ,ho\\ cd that the lilJuid lipids migrJIL'\!

104
 Agricultural Sciences

until a pseudo-steady distribution of storage at 30°C with one induction chocolates because of their storage
liquid triacylglycerol was reached at cycle and four induction cycles respec- temperatures. The panel preferred both
week-6 and 5 (I SoC), and reaching tively, but no bloom was occurred at of the chocolates stored at I SoC to
faster after week-3 and 2 at storage IS°e. Chocolate with palm kernel those stored at 30°C.
temperature of 30°C in palm kernel steering was more resistant to bloom at
stearin and palm mid-fraction based the higher temperature because it suf- Conclusions
desiccated coconut filled chocolates fered less eutectic effect than palm Storage of dark chocolate with palm
respectively. The lipids in palm mid- mid-fraction. Although both palm kernel stearin and palm mid-fraction
fraction are more liquid than those kernel steering and coconut oil are based desiccated coconut fillings at low
from cocoa butter at room temperature; Laurie oils, palm mid-fraction with temperature (I SoC) could inhibit the
therefore, they tend to migrate more coconut oil suffered greater eutectic physicochemical changes in triacyl-
easily', Moreover, as the liquid fat effect due to their less compatibility of glycerol composition (surface and
content (LFC) is temperature depend- triacylglycerols with each other and core). penetration, solid fat content and
ant, the storage temperature has a great those from cocoa butter. The migration bloom formation. Conversely, migra-
effect on the diffusion constant and of palm mid-fraction with coconut oil tion occurred more rapidly with maxi-
migration speed of the lipids", The into cocoa butter made the oil more mum changes in the chocolate hard-
change of the fatty acids composition liquid and more prone to bloom forma- ness, chemical composition and bloom
in chocolate filled with palm kernel tion. Storage at 30°C produced sub- formation. Sensory evaluation indi-
stearin was minimal at ISoC compared stantially softer chocolates than storage cated that chocolates stored at ISoC
to that stored at 30°C. Generally, at IS"C due to the difference in solid were more preferable than 30 G in term
D

C12:0 and C14:0 was increased with fat contents at the two temperatures. of sensory attributes of texture, colour,
parallel decreased of C16:0, CIS:O and At ISoC, the filling fats were hard, and flavour and overall acceptability. It
CIS: 1. In palm mid-fraction filled fat migration was minimal but at 30°C, could be concluded that fat migration
chocolate, the coating had increased of the coconut oil and palm kernel steer- results in the changes of fatty acid and
C12:0, C14:0 and C16:0 with lower of ing triacylglycerols in the filling were triacylglycerol composition, hardness,
CIS:O. The composition ofC16:0 liquefied and migrated to the surface solid fat content leading to bloom for-
increased as it was the main fatty acid where, being incompatible with cocoa mation. Therefore, storage at I SoC
of palm mid-fraction and C12:0 and butter disturbed its crystallisation, could prolong the shelf life of dark
C14:0 promoted its migration. As melted and softened it. The palm ker- chocolates with palm kernel stearin and
stated', unsaturated acids (oleic and nel steering and coconut oil being in- palm mid-fraction based desiccated
linoliec) and the shorter chain C 12:0 compatible with cocoa butter formed a coconut filling.
and C14:0 migrate more than the satu- eutectic mixture which lowering the
rated and longer chain ones (palmitic solid fat content of cocoa butter. Re- Benefits from the study
and stearic acids), but the former also search found that mixing cocoa butter Ability to optimise the usage of cocoa
promote the migration of the latter. and cocoa butter extenders (CBE) with butter replacers (equivalent, lauric and
The changes of fatty acid composition hydrogenated and fractionated palm non- lauric substitutes) in filling for-
in the coating of palm kernel stearin kernel olein caused significant soften- mulation and process handling espe-
based filling have resulted in increase ing of chocolate due to the eutectic cially storage condition in order to
of C36, C3S and C50, C52 and C54 incompatibility between them which boost up the quality and market value
decreased which was much smaller at increased the liquid phase!", As the of the local filled chocolates. It is the
18°C than at 30°e. The results were in counterpart, chocolate with palm mid- potential benefit to chocolate manu-
accordance with the study of the mi- fraction stored at 30 C was very soft
D
factures, especially fat producers and
gration for palm kernel olein in choco- and greasy due to the fact that the palm palm oil industry. Moreover, it could
late stored at 20°C and 2SoC8• The mid fraction and coconut oil mixture gain the recognition from prominent
change in triacylglycerot composition was completely melted, allowing con- researcher in this field, The cocoa and
in the coating of palm mid-fraction siderable migration of the filling fats to chocolate group at FSMB has been
from migration was negligible even the surface. Palm mid-fraction and internationally recognised for its con-
after eight weeks. However, there was coconut oil, which had more different tribution to chocolate research exclu-
more triacylglycerol migration at 30°C fatty acid compositions, experienced a sively in fat migration. Invitation to
because of the more liquid fat from greater eutectic effect. In general, the present oral paper in prominent confer-
both the higher temperature and in- more dissimilar the fatty acid composi- ence and seminar in foreign universi-
compatibility between coconut oil and tion of two (or more) blended fats is, ties and research institutes has been
palm mid-fraction, and therefore a the greater the melting point depres- happening for the past years and future.
greater change in the triacylglycerol sion and the softer the blend ll. The The cocoal chocolate laboratories at
composition with increase of C36 hardness of chocolate coating for palm FSMB also have attracted research
while C52 and C54 decreased. This kernel stearin and palm mid-fraction officers and executives from Malaysian
was corresponding with thc study desiccated coconut filling were de- Cocoa Board and Indonesian Cocoa
which had proved that liquid friacyl- creased significantly (p>O.05) from and Coffee Research Institute and co-
glycerol migration was slow at 19°C 3.49 to 2.77 kg/force and I.S9 kg/force coa or chocolate industries to carry out
and adversely much faster at 2S °CQ• respectively after storage of eight post-graduate study and training.
Fat bloom was observed in palm kernel weeks at ISoC. The results of sensory
steering and palm mid-fraction filled evaluation shown that there were sig-
chocolate after 4 weeks' and I week nificant difference (p> .05) between the

105
UPM Research Report 1997-2000, Section 2-Extended Abstracts

Herzing, A.G. 1989. Eutectic effects of fats. Malaysian International Cocoa

Literature cited in the text
None.
Manu! Confect. 69(10): 83-87. Conference.

Jinap. S., Ali, A., Che Man, Y.B., Suria. Ali. A .. Jinap. S .. Che Man. Y.B .• Suria,
A.M. 2000. Use of palm mid-fraction in A.M. 1999. Effect of desiccated coconut
Project Publications in dark chocolate as base filling centre at based filling center on mechanism offat
Refereed Journals different storage temperatures. migration in dark chocolate. In:
Ali, A., Jinap, S, Che Man, Y.B., Suria, International Journal of Food Sciences Proceedings of Porim International
A.M. 2000. Chemical and physical and Nutrition; 51: 489-499. Congress.
characteristics of dark chocolate as
Malaysian Cocoa Board. 1999. Malaysian Ali. A., Jinap. S .. Che Man. Y.B .. Suria,
affected by migration of lauric filling fat
Cocoa Monitor. 8(2): 44-46. A.M. 2000. Effect of storage
at different storage temperatures.
temperature on the rate of palm kernel
Tabouret, T. 1987. Technical note:
Accepted for publication at International
stearin migration used as base filling
detection of fat migration in confectionery
Journal of Food Science and Technology. center in dark chocolate. In: Proceedings
product Int. J. Food Sci. Technol.22:
Ali, A., Jinap, S., Che Man, Y.B., Suria, of Oil and Fat International Congress.
163-167.
A.M. 200 1. Effect of storage Ali, A., Jinap, S .. Che Man. Y.B .. Suria,
Talbot. G. 1990. Fat migration in biscuits
temperature on texture, polymorphic
A.M. 2000. Effect of fat migration of
and confectionery systems. Confect. Prod.
sructure. bloom formation and sensory
56(4): 265-266, 268-270, 272.
rneltaway-centre on the thermal behaviour
attributes of filled dark chocolate. Food and bloom formation in dark chocolate.
Chemistry. 72: 491-497. Talbot, G. 1996. The 'washer test"- a
In: Proceedings of International Cocoa
method for monitoring fat migration.
Ali, A., Jinap. S., Che Man, Y.B., Suria, Conference.
Manu! Confect. 76: 87·90.
A.M. 2001. Characterization and Fat Ali, A., Jinap. S .. Che Man. Y.B., Suria,
Migration of palm kernel stearin as Wainwright, R.E. 2000. Oils and Fats for
A.M. 2001. Chemical. physical
affected by addition of desiccated coconut Confections. Manu! Confect. 80( 10): 65-
characteristics and sensory attributes of
used as base filling center in dark 76.
dark chocolate filled with desiccated
chocolate. International Journal of Food Wootton. M., Weeden, D. and Munk, N. coconut and palm mid-fraction or palm
Science and Nutrition: 52: 251-261. 1970. Mechanism of fat migration in kernel stearin. In: Proceedings of 92th
Bigalli,G.L. 1988. Practical aspects of the chocolate enrobed goods. Chern. Ind. American 011 Chemists' Society Meeting.
eutectic effect on confectionery fats and 32(8): 1052-1053.
their mixtures. Manu! Confect. 68(5): Ziegleder, G. 1997. Fat migration and
Graduate Research
65-80. bloom. Manu! Confec. 77(2): 43-44. Abdelrahim Abdelbagi Ali. :!OOI. Food
Chemistry & Biochemistry. [Ph.D].
Dimick, P.S. and Manning, D.M. 1987.
Thermal and compositional properties of Project Publications in Universiti Putra Malaysia.

cocoa butter during static crystallization. Conference Proceedings

J. Am. Oil. Chern. Soc. 64: 1663-1669. Ali, A., Jinap, S., Che Man. Y.B .. Suria,
A.M. 1998. Physical and chemical
Guiheneuf, T.M, Cousen, P., Wille, H.J. and
properties of dark chocolate filled with
Hall. L.D. 1997. Visuallisation of liquid
refine palm olein. In: Proceedings of
triacylglycerol migration in chocolate by
magnetic resonance imaging. J. Sic. Food.
Agric. 73: 265-273.

106
III Research funded b" the Intensification of Research
in Priority areas IIRPA) - SUPPllrtN by IRPA R."-7
(I996-ZOOl). Cycle 1997. Gr.ml Ol-02-O-kl26S.