The Cbs-Based W/O Emulsion for Development of Heat-Resistant Compound Chocolate: Study on Thermal, Rheological and Physical Properties

For developing the heat-resistant compound chocolate, a type of W/O emulsion based on cocoa butter substitute (CBS) was evaluated. The emulsion with a W/O ratio of 45:55 (CBS-E55 sample) was chosen as the optimum emulsion based on heat stability and the smallest range of particle size (0.162-0.258 m), and the thermal properties close to CBS. The optimum emulsion was then incorporated to compound chocolate formulation at different concentrations including 0 (control), 1(CC1), 2 (CC2), 3 (CC3), and 4 (CC4) (w/w%). The results of the DSC test showed that with the addition of 1 and 2% of the CBS-based emulsion, the melting points of compound chocolates increased. The steady rheological test showed that all compound chocolates had thixotropic behavior and also the control and CC4 samples showed the highest (143.760 Pa) and the lowest (47.692 Pa) yield stress, respectively. In the strain sweep oscillatory rheological test, the CC4 and CC1 samples showed the minimum and maximum linear viscoelastic region (LVR), respectively. The puncture test showed an increment of firmness in CC1, but further addition of water decreased the firmness of samples. The results showed improved sensory and physical properties of compound chocolate at the level of 1 % CBS-based W/O emulsion.