Effects of different type of waxes on cocoa cream

Thesis Type: Postgraduate

Institution Of The Thesis: Middle East Technical University, Faculty of Engineering, Department of Food Engineering, Turkey

Approval Date: 2019

Student: Selcan Çiftçi

Supervisor: BEHİÇ MERT


Recently, the negative health effects of saturated and trans fatty acids are the hot topics for human health. It was found that, excessive consumption of saturated fatty acid correlated with the health problems. The most used fat, containing high saturated fatty acid, is the palm oil in the fast moving consumer goods. In this study, oleogelation technique was tried to be used to decrease the saturated fat content of the cocoa cream containing palm oil. Two types of oleogels were developed by using carnauba wax (CW) and beeswax (BW) at different concentrations (5% and 8%) and high oleic sunflower oil (HOSO) was chosen as liquid phase. Two types of oleogels at different concentrations were replaced with the palm oil in cocoa cream with different ratios (50% and 100%). Crystal formation time, solid fat content (SFC), fatty acid composition, oxidative stability, textural and rheological behavior were analyzed. The results showed that, 50% and 100% replacement with palm oil decreased the saturated fat content in cocoa cream from 57% to 33-34% and 9-10% respectively. SFC ratio of the oleogel cocoa creams were not significantly different from palm oil at 35 ˚C (~ body temperature) (p>0.05). Peroxide and acidity of the oleogel cocoa creams did not exceed the acceptable limit during 3 months storage. However, BW oleogels were not as good as the CW oleogels. Wax type, wax vi concentration significantly affected the hardness of the oleogels (p<0.05). Because G' > G" in oleogel cocoa creams, they were regarded as elastic gels.