EVALUATION OF THE PROPERTIES OF CHOCOLATE …Ÿaran.… · FRACTIONATION Vegetable Oil Dry...
Transcript of EVALUATION OF THE PROPERTIES OF CHOCOLATE …Ÿaran.… · FRACTIONATION Vegetable Oil Dry...
NevinBAŞARANR&DManagerinEFOBusinessUnit–YILDIZHOLDING
EVALUATIONOFTHEPROPERTIES
OFCHOCOLATEPRODUCEDUSINGCBE
DEVELOPEDINBESLER‐TURKEY
OFI-ISTANBUL13th. May, 2014
AGENDAAGENDAFractionation Technology
Dry Fractionation of Fats
HPMF Production using Dry Fractionation and its Properties
Regulation of Chocolate in EU and TFC
Specialty Fats-Cocoa Butter Alternatives
BESLER CBE Production in the Pilot Plant
Chocolate Production using BESLER CBE in Chocolate Pilot Plant
Shelf Life Tests of Chocolates
Source: De Smet Group, 2003
OILMODIFICATION
HYDROGENATION
FRACTIONATION
Physical
Fractional crystallization
ChemicalINTERESTERIFICATION
Fatty acid redistribution
Chemical
POSTREFINING
DEODORISATION
MODIFIEDPRODUCT
Fully reversibleFully reversible
irreversibleirreversible
irreversibleirreversible
OILMODIFICATION
SOLVENT fractionation (acetone/hexane)‐crystallisation:continuous‐separation:vacuumbeltfilter
WET fractionation (NaLS/MgS)‐crystallisation:continuous‐separation:centrifuge
DRY fractionation (noadditives)‐crystallisation:batch(continuous)‐dynamicorstatic
‐separation:vacuumfilter/membrane/centr.
FRACTIONATION‐Technologies
Oil
Crystallisers
Statoliser
Filtration
OLEİN STEARİN
‐simplestandcheapestseparationtechnique
‐ environmentallyfriendly
‐nosupplementarypost‐treatment
‐partialcrystallisation
‐filteringinavacuumormembranefilterpress
DRY
Purelyphysicalprocess,no
chemicalsinvolved,‘Natural’
processundermild
conditions,Nopre/post‐
refiningrequired
Nooilloss,Fullyreversible
DRYFRACTIONATION‐Technologies
The dry fractionation or crystallisation from the melt is
the fat modification for the 21 st century
DRYFRACTIONATION
Vegetable Oil Dry Fractionation: Main Products
FractionsFractions Usage AreaUsage Area
COMMODITY OILSCOMMODITY OILS OleinsOleins Salad, Frying Oils,..Salad, Frying Oils,..
PALM OILPALM OIL
StearinsStearins Margarines, Shortenings,..Margarines, Shortenings,..
SPECIALITY FATSSPECIALITY FATS StearinsStearins CBS, CBR, CBE,..CBS, CBR, CBE,..
Low-medium pressure6-16 bars
High pressure>30 bars
PKSPKS Palm OilPalm Oil
CONFECTIONERY
ChangeinConsumertastes
Chocolateusedincombinationwithotherconfections(bakedgoods&candies...)
Makingsuchconfectionsoftenrequires
SPECIALITYFATS(CBE,CBS,CBR)SPECIALITYFATS(CBE,CBS,CBR)whicharewhicharecompatiblewithCocoaButtercompatiblewithCocoaButterand
makeitpossibletodevelopawiderrangeofdeliciousproducts…
SPECIALITYFATS
CBECBE CBRCBR
CBSCBS
SPECIALITYFATSSPECIALITYFATS
SPECIALITYFATS
USAGE of SPECIALITY FATS
Recent developmentsin the market place,
Availability,
Seasonal changes,
High raw material prices,
Technological innovations
USAGE of CBAUSAGE of CBA’’ssin confectioneryin confectionery
SFC of SPECIALITY FATS vs CB
Temperature, ºC
SFC, %
SFCGRAPHofthemixofCBE&CB
13
CBE is fully compatible with CB.
CBE AND ITS USAGE• The CBE fats are produced using proper combinations of shea stearine,
illipe butter, sal, mango and palm fractions in the world. All of these
vegetable fats are tropical based.
• Cocoa Butter Equivalents (CBE) are combinations of some vegetable fats
that have physical and molecular structure that are identical to those of
cocoa butter.
• During chocolate production CBE needs to be tempered as the same of CB.
• CBE is used for different purposes like more consistent chocolate,
preventing the formation of fat bloom, improving hardness and snap in
chocolate products, etc.
LEGISLATION OF CBE USAGE
TR: *Çikolata ve Çikolata Ürünleri Tebliği- Yetki Kanunu Türk Gıda KodeksiYönetmeliği- Yayımlandığı R.Gazete 17.07.2003-25171 Tebliğ No 2003/23Ürün Özellikleri / Madde 5/ d ve e
d) Kakao yağının dışında çikolata ürünlerine eklenecek bitkisel yağ listesi Ek-1 de verilmiş olup bitterçikolata, sütlü çikolata, bol sütlü çikolata, beyaz çikolatalara katılabilir. Kakao yağı veya toplam kakaokuru maddesinin minimum miktarını azaltmamak kaydıyla, yenilebilir diğer maddelerin toplam ağırlığınıtespit ettikten sonra bitkisel yağ ilavesi son üründe % 5 i geçemez.
REGULATION:REGULATION:
European directive 2000/36/EC and the Turkish Legislation specify that chocolate, milkchocolates - including plain chocolate-, white chocolate may contain:maximum of maximum of 5% vegetable fat 5% vegetable fat other than cocoa butter, illipe, palm oil, sal, shea,kokum gurgi, mango kernels and copra oil.
• Steep melting profile• Melting point 32 - 34ºC
• initial hardness and brittleness at an ambient temp.• a quick and complete meltdown in the mouth • a rich flavour release associated with the product• a glossy surface• a good snap
USAGE of CBA’s
FATS for CHOCOLATE
Cocoa butter
CBE (max.%5)
• Steep melting profile• Melting point 34ºC• Hard at room temperature
• Nice melt down Cocoa butter• No waxy feeling CBE types• Glossy surface CBR types• Good snap CBS types
USAGE of CBA’s COATING FATS for CHOCOLATE BARS
• Steep melting profile• Melting point 34ºC -36ºC• Hard/ semi hard at room temperature• Compatible with the filling
• Nice melt down Cocoa butter• No waxy feeling CBE types• Glossy surface CBR types• Good bite
USAGE of CBA’s COATING FATS for CHOCOLATE BARS ( candy bars)
• Moderate melting profile• Melting point 34 ºC -38 ºC• Hard/ semi hard at room temperature• Flexible / plastic
• Good melt down Cocoa butter• No or little waxy feeling CBE types• Glossy surface CBR types• Good bite Lauric Fats (HPKO)
USAGE of CBA’s COATING FATS for BISCUIT, CAKES and WAFERS
• Steep melting profile• Melting point 25 ºC - 28 ºC• Fast crystallisation
• Fast melt down Cocoa butter * + PK olein• Good flavour release CBE types * + Pk olein• Glossy surface HPKO - olein• Good snap Coconut oil
* not tempered
USAGE of CBA’s COATING FATS for ICECREAM
• Steep melting profile• Melting point 25ºC - 28ºC• Chocolatewithanonlaurictemperfilling• LauricCoatingwithalauricfilling,etc.
• Melt down Soft fractions of Palm Oil or Shea oil• Good flavour release Lightly hyd’d and frac’d BO or PO• Bloom Stability Coconut or PK oil• Cooling effect• Hardness
USAGE of CBA’sFATS for FILLINGS
BESLER CBE Project
Project Name: Cocoa Butter Equivalent Oil
Development – TUBITAK- TEYDEB 3110151
Project Time: 01.04.2011-15.04.20131.Stage: Research of Literature and Patents, Analysis of market products, Supply
of tropical fats.
2.Stage: Fraction Pilot Plant Trials for HPMF Optimization
3.Stage: CBE Formulation Trials
4.Stage: Chocolate production in chocolate pilot plant
5.Stage: Shelf life test of chocolates which are made with target and Besler CBE.
Project Name: CBE- Cocoa Butter Equivalent Oil
Development – TUBITAK TEYDEB 3110151
CBE PROJECT TEAM:
Nevin Başaran
Nurten Gökçen
Mehmet Ali Bayraktar
Mustafa Öztürk
Muzaffer Kamilçelebi
Hüsnü Mutlu
AIM OF PROJECT
To determine proper fractionation conditions for HPMF (Hard Palm
Mid Fraction) which is used in the CBE formula. (POP >61%, and
PPP < 2%).
To develop CBE similar to target CBE in the market.
To get more consistent chocolate, good hardness & snap, and
preventing the formation of fat bloom in chocolate products.
BESLER CBE PROJECT
Cocoa Butter Equivalent Oil Development Project
For these purposes;
- At the first stage of this project,
targeted Hard Palm Mid Fraction (HPMF) component was produced in
Besler Fractionation Pilot Plant.
-At the second stage,
different combinations of HPMF and tropical fats were studied in order to
obtain the optimum CBE formulation.
BESLER CBE Project
Palm Oil
Shea stearin,Illipe, etc.Top
Fraction OleinFraction
Hard Palm MidFraction (HPMF)
COCOABUTTEREQUIVALENTCOCOABUTTEREQUIVALENT
BESLER CBE ProjectPRODUCTION of CBE
After definition of the formulation and production of CBE, chocolate
trials were made using both developed and target CBE in our
chocolate pilot plant.
In the final products, the physical, chemical and sensorical
properties of the samples were analysed during production and end
of the shelf life.
BESLER CBE
CHOCOLATE TRIALS in PILOT PLANT
BESLER CBE24HPMFtrialsweremadeinourfractionationPilotPlant;
NO BLEND
ANALYSESRESULTSEND
PRODUCT
ANALYSESRESULTS
N20 N30 N35 SMP IV POO POP PPP N20 N30 N35 SMP IV POO POP PPP
1 %100TSPMF 15,20 0,00 0,00 23,00 50,60 18,00 41,60 0,60 HPMF 68,60 6,00 0,70 31,50 38,00 7,10 61,30 2,20
2 %100TSPMF 15,20 0,00 0,00 23,00 50,60 18,00 41,60 0,60 HPMF 61,00 3,50 0,20 30,00 42,50 10,20 55,80 1,80
3 %100SPMF 17,10 0,00 0,00 24,00 48,20 17,20 41,90 0,80 TSPMF 62,60 6,50 0,70 31,00 39,00 6,40 48,10 2,00
4 %80TSPMF+%20SPMF 21,00 0,00 0,00 26,00 48,00 16,70 41,50 1,20 HPMF 78,00 15,20 6,40 35,00 36,00 5,40 61,10 4,20
5 %80TSPMF+%20SPMF 21,00 0,00 0,00 26,00 48,00 16,70 41,50 1,20 HPMF 71,00 11,00 4,00 34,00 36,50 6,40 59,50 3,60
6 %80TSPMF+%20SPMF 21,00 0,00 0,00 26,00 48,00 16,70 41,50 1,20 HPMF 78,90 14,20 6,20 35,50 36,50 5,20 61,60 4,20
7 %80TSPMF+%20SPMF 21,00 0,00 0,00 26,00 48,00 16,70 41,50 1,20 HPMF 81,00 15,50 6,80 35,50 36,50 4,30 63,20 4,70
8 %100SPMF 21,00 0,00 0,00 26,00 48,00 16,70 41,50 1,20 TSPMF 78,90 15,30 6,40 35,00 36,00 5,50 61,30 4,30
9 %100TSPMF 17,10 0,00 0,00 25,50 47,00 16,40 42,20 0,90 HPMF 67,70 7,60 1,30 35,00 37,00 6,20 61,40 2,70
10 %100TSPMF 17,10 0,00 0,00 25,50 47,00 16,40 42,20 0,90 HPMF 71,00 8,30 1,60 35,50 36,00 6,20 60,90 2,80
11 %80TSPMF+%20SPMF 20,00 0,00 0,00 27,50 48,00 16,00 43,10 1,20 HPMF 77,00 14,80 6,60 35,00 37,00 4,30 56,30 4,00
12 %80TSPMF+%20SPMF 20,00 0,00 0,00 27,50 48,00 16,00 43,10 1,20 HPMF 82,30 18,00 8,60 34,50 37,50 3,60 58,30 4,80
13 %80TSPMF+%20SPMF 21,00 0,00 0,00 27,00 47,50 16,00 43,20 1,50 HPMF FAILED
14 %90TSPMF+%10SPMF 25,80 1,00 0,00 27,50 45,60 16,63 41,72 1,66 HPMF 68,00 13,00 5,50 34,50 36,10 8,70 56,50 3,90
15 %90TSPMF+%10SPMF 25,80 1,40 0,00 27,50 46,20 16,94 42,70 1,55 HPMF 70,00 15,40 7,10 34,00 35,70 7,10 57,80 4,40
16 %90TSPMF+%10SPMF 26,50 1,30 0,00 27,00 46,20 16,70 43,83 1,57 HPMF 75,60 15,00 6,10 35,00 36,00 5,80 61,00 4,60
17 %80TSPMF+%20SPMF 30,50 1,70 0,00 27,00 45,00 16,30 43,11 1,62 HPMF 67,00 12,50 4,80 34,50 35,50 7,80 58,00 4,80
18 %80TSPMF+%20SPMF 26,70 1,50 0,00 27,50 46,50 16,00 42,55 1,50 HPMF FAILED
19 %90TSPMF+%10SPMF 24,00 0,50 0,00 27,00 46,60 16,95 42,30 1,47 HPMF 70,00 21,20 11,80 35,50 35,00 7,61 54,00 6,10
20 %90TSPMF+%10SPMF 24,50 0,90 0,00 28,50 46,20 16,87 43,00 1,69 HPMF 70,50 14,00 6,60 34,50 34,50 7,37 55,43 3,93
21 %80TSPMF+%20SPMF 24,50 0,90 0,00 28,50 46,20 16,87 43,00 1,69 HPMF 71,40 10,60 4,10 34,00 34,50 6,79 58,43 4,48
22 %80TSPMF+%20SPMF 17,10 0,00 0,00 25,50 47,00 16,40 42,20 0,90 HPMF 71,00 8,30 1,60 35,50 36,00 6,20 60,90 2,80
23 %100TSPMF 19,60 0,60 0,00 24,00 48,50 16,40 40,40 0,80 HPMF 83,00 15,00 4,70 35,00 32,40 3,52 64,75 2,16
24 %80TSPMF+%20SPMF 23,20 0,70 0,00 28,50 45,10 15,46 38,88 1,36 HPMF 71,40 10,65 4,10 35,50 35,40 6,79 58,43 4,48
ProductnameCOCOABUTTER TARGET 1 2 3 4 5 6 7 8
CBENr 1
CBENr 2
11 12
I.V.(Wij’s) 30-36 30-36 34,20 33,90 34,10 34,00 33,80 35,10 34,00 33,85 34,90 35,50 35,60 35,80
SMP(°C) 32-34 33-35 26,50 27,00 28,00 28,00 28,00 31,00 29,00 27,50 30,50 32,00 32,50 33,50
NMR(IUPAC2.150a)10(°C) 87,10 88,10 86,90 88,50 87,40 87,00 89,80 89,20 80,50 83,70 84,00 89,00
20(°C) 30,30 30,00 34,50 40,00 32,00 53,00 39,70 26,30 57,30 59,00 61,80 58,40
30(°C) 0,50 0,60 1,40 0,70 0,50 3,70 0,20 0,30 6,20 7,00 13,00 6,00
35(°C) 0,00 0,00 0,00 0,00 0,00 1,20 0,00 0,00 1,90 2,00 2,10 1,80
NMR(IUPAC2.150b)10(°C) 81,10 83,80 82,30 82,10 82,10 83,80 80,00 85,10 83,05 81,30 82,20 80,80 80,00
20(°C) 60‐70 70,00 48,80 60,00 57,30 62,00 66,00 60,00 68,10 62,00 60,00 60,50 64,00 62,00
30(°C) 30‐40 49,20 14,70 26,80 30,00 36,35 20,20 39,20 36,45 25,60 30,00 31,00 39,00 32,00
35(°C) max. 2 17,90 1,70 0,30 4,20 3,60 0,10 12,90 0,30 0,00 8,10 6,60 7,00 6,50
GCC‐12:0 0,07 0,10 0,10 0,10 0,20C‐14:0 0,33 0,44 0,44 0,44 0,42 0,62 0,35 0,57 0,48 0,35 0,29 0,28 0,32
C‐16:0 23,26 33,96 34,56 32,34 33,18 46,34 26,59 43,47 37,42 23,09 21,00 18,00 22,02
C‐18:0 39,42 28,99 27,88 31,00 30,10 17,63 36,75 20,12 25,94 39,95 42,50 44,81 41,07
C‐18:13 0,32 0,38 0,22
C‐18:1 32,43 33,44 33,73 32,80 33,58 33,27 32,81 33,59 33,74 33,05 33,03 33,07 33,05
C‐18:2 3,27 1,75 1,96 2,57 1,65 1,40 2,45 1,40 1,35 2,45 2,50 2,56 2,40
C‐18:3 1,28 1,00 1,00 0,99 1,08 0,75 1,10 0,86 1,10 1,10 1,18 1,23 1,14
C‐20:0
SATURATEDFAT 60‐65 63,01 63,46 62,98 63,88 63,70 64,59 63,69 64,16 63,84 63,49 63,99 63,09 63,41
UNSATURA.FAT 32-36 36,98 36,51 37,07 36,58 36,31 35,42 36,36 35,85 36,19 36,51 36,71 36,86 36,59
PUFA Max. 5 Max.4
TRANS 0 0,00 0,32 0,38 0,22 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,00 0,00
POP 20,7 37,29 36,06 35,6 51,00 49,46 27,27 44,52 35,64 24,77 22,40 18,70 23,54
POS 3,0 17,41 19,01 14,83 18,20 17,48 3,06 18,75 21,56 2,94 3,08 3,53 3,75
SOS 44,0 30,86 26,43 33,00 14,00 13,72 39,82 16,51 22,47 42,60 49,10 50,25 48,24
ANALYSIS RESULTS OF CBE COMPOSITIONS
ANALYSES OF BESLER CBE Product
Belowanalysesweremade;• Fatty acid composition (GC),
• Solid fat content (SFC, NMR),
• Particle size,
• Iodine value (IV),
• Trigycerid content,
• Viscosity,
• Moisture,
• Texture (hardness),
• Colour and glossiness,
• Sensorical evaluations of chocolates (melting behaviours, mouthfeel,
snap, brittleness, stickness, etc.).
31
COOLING CURVE
32
SFC VALUES OF CBE’S
Temperature
SFC
BESLER CBE Project
Chocolate Trials at Besler Pilot PlantChocolate Formulation*:
*Industrial Chocolate Manufacture and Use (page.343, S.T Beckett, 3. Baskı, Blackwell Science, 1999)
Cocoa butter & 5% Besler CBECocoa butter & 5% Target CBE
COCOABUTTER %8,04
CBE %5
COCOAMASS %43,18
SUGAR %43,40
LECITHINE %0,38
BESLER CBE Project
Cocoa Butter Equivalent Oil Development
RESULTS:After all trials, we also analysed the properties of the final
chocolate products during shelf life.
At the end of the chocolates shelf life :
It was found to have very similar results in the chocolates
made both target and Besler CBE sample Nr 1.
BESLER CBE Product and its properties
Sensorical Analyses
BESLER CBE Product and its propertiesAnalyses results (Chocolate) after Shelf Life (6 months)
SAMPLEViscosity
(cp)YieldValue
MOISTURE%
İNCµ FLAVOR FAT% COLOR
CHOC‐TARGET 16,92 74,09 0,59 23 22,3 36,98 L:19,81a:14,02b:18,51CHOC‐CBE1 17,08 58,92 0,64 25 23,2 37,02 L:18,59a:13,50b:17,19CHOC‐CBE2 16,11 20,54 0,54 27 26,6 37,24 L:19,07a:14,07b:18,52
SampleNrCBENr1 Temperature°C
Fi3Max.Force Fi5MinForce Hardness
mN mN mNCHOC‐TARGET 30 7443 3586 7443CHOC‐‐CBE1 30 7030 3323 7030CHOC‐CBE2 30 6466 2901 6466
CHOC‐TARGET 29 7292 2543 7292CHOC‐‐CBE1 29 6735 2699 6735CHOC‐CBE2 29 6896 3308 6896
CHOC‐TARGET 28 11097 4479 11097CHOC‐‐CBE1 28 10901 4055 10901CHOC‐CBE2 28 8922 3207 8922
CHOC‐TARGET 32 1560 732 1560CHOC‐‐CBE1 32 1442 721 1442
Chocolate trials after 6 months
BESLER CBE
TARGET SAMPLE CBE-1 SAMPLE CBE-2 SAMPLE
ASARESULT;
•WecanproduceagoodqualityBESLERCBEproductinourfractionationplantinBESLERFactory.
•Now,BeslerCBEiscommerciallyavailableinTurkey.
•Itısapprovedbysomeofchocolateproducercustomers.
BESLER CBE
BESLER CBE SPECIFICATIONTEKNİK / DUYUSAL ÖZELLİKLER / TECHNICAL / SENSORIAL CHARACTERISTICS
ANALİZ YÖNTEMİ / ANALYSISMETHOD
Tat ve koku / Taste and Odour Bland
% Yağ min. 99,9
% Fat Content
Serbest yağ asidi, % max. 0,10 AOCS Ca 5a-40
(palmitik asit cinsinden)
Free fatty acids, FFA %
(as palmitic acid)
Peroksit değeri (meqO2/ kg) 0 (üretim tarihinde / at the production date) AOCS Cd 8-53
Perokside value (meqO2/ kg) max.1 (yükleme tarihinde / at the shipment date)
% Katı Madde Miktarı / SOLID FAT CONTENT, % IUPAC 2.150 b
N10 78-82
N20 58-65
N30 27-34
N35 6-12
THANK YOU THANK YOU FOR YOUR KIND ATTENTION FOR YOUR KIND ATTENTION
[email protected]@northstarinnovation.com.tr
CBE
CBR
CBS