Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter
ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profi...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2002
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb08762.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08762.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08762.x/fullpdf |
| Summary: | ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profile, solid fat content (SFC), hardness, and polymorphic structure were determined for the fats and/or “chocolate” samples. An accelerated fat bloom study was performed on the “chocolate” samples. Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the “chocolates.” RT did not soften the “chocolate” and both of the modified lipids reduced bloom rates. |
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