Rice bran wax effects on cocoa butter crystallisation and tempering

Pawitchaya Podchong; Kannika Aumpai; Sopark Sonwai; Dérick Rousseau

doi:10.1016/j.foodchem.2022.133635

Rice bran wax effects on cocoa butter crystallisation and tempering

Food Chem. 2022 Dec 15:397:133635. doi: 10.1016/j.foodchem.2022.133635. Epub 2022 Jul 5.

Authors

Pawitchaya Podchong¹, Kannika Aumpai², Sopark Sonwai³, Dérick Rousseau⁴

Affiliations

¹ Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand; Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, ON M5B 2K3, Canada.
² Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom 73000, Thailand.
³ Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom 73000, Thailand. Electronic address: sonwai_s@su.ac.th.
⁴ Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, ON M5B 2K3, Canada. Electronic address: rousseau@ryerson.ca.

PMID: 35901611
DOI: 10.1016/j.foodchem.2022.133635

Abstract

The effects of up to 5 wt% rice bran wax (RBX) on the crystallisation, tempering and storage stability of cocoa butter (CB) and a model dark chocolate were assessed. Presence of RBX significantly accelerated tempering and the formation of the desirable form V polymorph in CB. The form V to VI transition in both CB and chocolate was slowed in the presence of RBX during temperature-cycling, with addition of 1 wt% wax effectively reducing the extent of bloom formation in model chocolate following two weeks of temperature-cycling from 25 to 29 °C. Overall, this study has shown that RBX may be considered a viable seed material to accelerate tempering of CB and retard fat bloom in chocolate.

Keywords: Chocolate; Cocoa butter; Crystallisation; Fat bloom; Polymorphism; Rice bran wax.

MeSH terms

Cacao*
Chocolate*
Dietary Fats
Oryza*

Substances

Dietary Fats
cocoa butter