Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel

Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replace...

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Autores: Álvarez, M. Dolores, Cofrades, Susana, Espert, María, Salvador, Ana, Sanz Taberner, Teresa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/244637
Acceso en línea:http://hdl.handle.net/10261/244637
Access Level:acceso abierto
Palabra clave:Cocoa butter
Hydroxypropyl methylcellulose
Emulsion-templated approach
Edible oleogel
Thermorheological properties
Fatty acids profile
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spelling Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogelÁlvarez, M. DoloresCofrades, SusanaEspert, MaríaSalvador, AnaSanz Taberner, TeresaCocoa butterHydroxypropyl methylcelluloseEmulsion-templated approachEdible oleogelThermorheological propertiesFatty acids profileCocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.This research was funded by project RTI-2018-099738-B-C21 from the Spanish Ministry of Economy, Industry and Competitiveness, and Intramural project CSIC: 202070E177.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía, Industria y Competitividad (España)Consejo Superior de Investigaciones Científicas (España)Ministerio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/244637reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C21https://doi.org/10.3390/foods10040793Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2446372026-05-22T06:33:51Z
dc.title.none.fl_str_mv Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
title Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
spellingShingle Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
Álvarez, M. Dolores
Cocoa butter
Hydroxypropyl methylcellulose
Emulsion-templated approach
Edible oleogel
Thermorheological properties
Fatty acids profile
title_short Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
title_full Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
title_fullStr Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
title_full_unstemmed Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
title_sort Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Cofrades, Susana
Espert, María
Salvador, Ana
Sanz Taberner, Teresa
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Cofrades, Susana
Espert, María
Salvador, Ana
Sanz Taberner, Teresa
author_role author
author2 Cofrades, Susana
Espert, María
Salvador, Ana
Sanz Taberner, Teresa
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía, Industria y Competitividad (España)
Consejo Superior de Investigaciones Científicas (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cocoa butter
Hydroxypropyl methylcellulose
Emulsion-templated approach
Edible oleogel
Thermorheological properties
Fatty acids profile
topic Cocoa butter
Hydroxypropyl methylcellulose
Emulsion-templated approach
Edible oleogel
Thermorheological properties
Fatty acids profile
description Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100%. Rheological and textural properties were determined and compared with a CB control at 20 and 10 °C. Oil-binding capacity was also analyzed. The systems showed a solid-like behavior, with higher elastic than viscous modulus, which increased with CB concentration. Compared with 20 °C, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization. The replaced systems also presented a better lipid profile than CB. This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/244637
url http://hdl.handle.net/10261/244637
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C21
https://doi.org/10.3390/foods10040793
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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