An analytical overview of the composition and attributes of commercial chocolate spreads

N.A.  Mohd Hassim; S.  Kanagaratnam; H. Wazir; T.K.  Tang

doi:10.3989/gya.0964251.2356

Authors

N.A. Mohd Hassim Malaysian Palm Oil Board (MPOB) https://orcid.org/0000-0003-2056-5802
S. Kanagaratnam Malaysian Palm Oil Board (MPOB) https://orcid.org/0000-0002-8731-5421
H. Wazir Malaysian Palm Oil Board (MPOB) https://orcid.org/0000-0002-2078-1612
T.K. Tang Malaysian Palm Oil Board (MPOB) https://orcid.org/0000-0003-1118-7088

DOI:

https://doi.org/10.3989/gya.0964251.2356

Keywords:

Differentials canning calorimetry, Fatty acid composition, Rheological amplitude test, Solid fat content, Stability, Triacylglycerol composition

Abstract

In this study, five commercially available chocolate spreads (CCS) were purchased from hypermarkets in Malaysia. The CCS were analyzed for their rheological properties, while the oils extracted from the CCS were analyzed for solid fat content (SFC), fatty acid composition (FAC), triacylglycerol (TAG) composition and differential scanning calorimetry (DSC). The SFC of the extracted oils varied significantly from 5 °C to 20 °C, with the highest SFC at 5 °C was observed in CCS E. The major FAC of all the oils extracted was linoleic acid. The predominant TAG identified in all the oils were OOO, POO, or POP. The DSC profiles of the extracted oils differed among samples. Rheological analysis revealed that all CCS were predominantly elastic at all experimental temperatures. Phase separation began to occur at 25 °C for certain CCS. The characteristics of these commercial samples can be used as guidelines for formulating various palm-based chocolate spreads.

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