Oleogel Systems for Chocolate Production: A Systematic Review
Abstract
:1. Introduction
2. Edible Oleogels
2.1. Edible Oleogel Elaboration
2.2. Technical Parameters Required for Edible Oleogel Elaboration
2.3. Edible Oleogels Composition
2.3.1. Oil Phase
2.3.2. Structuring Agents
2.4. Oleogels Crystallization
2.4.1. Oleogel Crystallization Mechanism in Cocoa Butter
2.4.2. Crystalline Morphology of CB and Other Oleogels
3. Contribution of Edible Oleogels to the Quality of Chocolates
3.1. Incorporation of Oleogels in the Production of Chocolates
3.2. Oleogel Chocolates: A Review of Studies
3.2.1. Structuring Agents and Oleogels Applied in Chocolates
3.2.2. Effect of CB Substitution with Oleogels on the Properties of Chocolates
3.3. Possible Hazards in Cusming in Chocolates with Oleogels
4. Pectin as a Promising Source of Structuring Agent: A New Niche for Study
4.1. Freeze-Drying
4.2. Homogenization
5. Conclusions and Future Trends
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Oil Phase | Structuring Agents | Applications | References |
---|---|---|---|
Soy | Monostearin, sugar ester, candelilla wax, fully hydrogenated oils, monopalmitate, carnauba wax, ethylcellulose-2-highly unsaturated monoglycerides, beeswax, xanthan gum, pectin and gum Arabic, hydroxypropylmethylcellulose, glyceryl monostearate, monoacylglycerols fully hydrogenated oils, alginate, gelatin, and rice bran wax. | Baking cakes, pastries, hamburgers, and sausages | [79,85,86,87,88] |
Canola (Colza) | Distilled monoglycerides, β sitosterol, γ oryzanol, ethylcellulose, hydroxypropylmethylcellulose, lecithin, candelilla wax, and carnauba wax–cellulose fibers–xanthan gum | Hamburgers, fried foods, baked goods, tortillas, cakes, cookies, and cakes | [71,89,90,91,92,93,94,95,96,97,98,99,100] |
Corn | β sitosterol, ethylcellulose, oryzanol, stearic acid, lecithin-sodium stearyl lactate, polyglycerol esters, sorbitol monostearate, monoacylglycerol, carnauba wax, beeswax, and glycerol monostearate | Bakes, chocolate, cakes, cookies, and cold cuts | [34,39,85,101,102,103,104] |
Camellia | Citrus pectin–beeswax. | Cookies, ice cream, and cakes | [52,105,106,107] |
Sunflower | Diacylglycerol, triacylglycerol, lactylate, fruit wax, lecithin, behenic acid, stearic acid, beeswax, monoglycerides, ethylcellulose, methylcellulose, hydroxypropylmethylcellulose, monoacylglycerols and gum Arabic, stearic acid, glyceryl monostearate, polyglycerol stearate, β sitosterol, stearic acid, candelilla wax, egg white protein, ramnolipids, astaxanthin, glyceryl monostearate, and phytosterols. | Baked cakes, fried foods, pastries, chocolate, and chocolate spreads | [72,77,108,109,110,111,112,113,114,115,116,117,118,119] |
Olive | Pig skin powder, monoglycerides, sunflower wax, and rice bran wax–candelilla wax–beeswax–phytosterols | Hamburgers, ice creams, cakes, buns, chocolate spreads, chocolate, and cookies | [38,120,121,122,123,124] |
Chia | Monostearates–candelilla wax–beeswax | Sausages and bakes | [125,126,127] |
Flaxseed | Sunflower wax and beeswax | Chicken meat biscuits, sausages, and cookies | [78,128,129] |
Hazelnuts | Xanthan pectin–beeswax–monoglycerides | Hamburgers, bakery, and pastry | [85,130,131,132] |
Coconut | Glyceryl monostearate | Fried foods | [133,134,135] |
Sunflower–Olive | Soybean wax | Fried foods | [136] |
Sunflower–Peanut–Corn–Flaxseed | Ethylcellulose | Sausages | [81] |
Palm | Monoglyceride stearate | Chocolate, chocolate spreads, and fried foods | [24,137,138] |
Hemp | Beeswax–rice bran wax–candelilla wax | Hamburgers and bakes | [139,140] |
Structuring Agents | Characteristics | References | ||||
---|---|---|---|---|---|---|
Hydroxypropylmethylcellulose (HPMC) | Solubility and dispersibility | Controllable viscosity | Thermal stability | Structuring capacity | Possible variation in flavor and aroma | [12,13,24,27,181,182,183] |
Ethylcellulose (EC) | Maintain the appearance | Low viscosity | Structuring capacity | Possible flavor variation | ||
β-sitosterol | Heat resistance | Texture improvement | Thermal stability | Works with other structuring agents | Possible flavor variation | |
Beeswax (BW) | Improves brightness | Viscosity increase | Texture limitations | Possible variation in flavor and aroma | ||
Monoglyceric stearate (MS) | Improves melting point | Texture improvement | Increases dispersion |
Oil Phase | Structuring Agents | Main Findings | References | ||||
---|---|---|---|---|---|---|---|
High oleic sunflower oil | Hydroxypropylmethylcellulose | Decrease in hardness | Decreased melting point | Effect on sensory appearance | Saturated fats reduction | - | [13] |
Palm oil | Monoglyceride stearate | Decrease in hardness | Better thermal stability | - | - | Fat bloom reduction | [24] |
Corn oil | Monoglyceryl stearate, β-sitosterol + lecithin and EC | Increased hardness | Better thermal stability | - | Saturated fat reduction | Fat bloom reduction | [27] |
Corn oil | Monoglyceryl stearate | Increased hardness | Good thermal stability | - | Saturated fat reduction | - | [34] |
Pomegranate seed oil | Monoglycerides, beeswax, and propolis wax | Increased hardness | Low thermal stability | Good sensory appearance | Saturated fat reduction | - | [176] |
Attributes | Evaluate | Analysis | References |
---|---|---|---|
Compatibility of oleogel and chocolate | Sensory acceptance and food safety of oleogel/chocolate | Chemical composition analysis and sensory analysis | [13,23,24,181] |
Structural stability, texture, and consistency | Shape and structure of oleogel/chocolate | Rheology, liquid and gas chromatography | [57,82,180,181,205,206] |
Melting point | Composition of fatty acids of oleogel/chocolate | Differential scanning calorimetry (DSC) gas chromatography | [27,166,180,181,207,208,209,210,211,212,213,214,215,216,217,218,219] |
Network reticulation | The temperature at which solid oleogel/chocolate begins to melt | Nanoscopy | [210,211] |
Oil-holding capacity | Strength and stability of the oleogel structure that traps oil | Centrifugation Soxhlet and Goldfish | [105,212,213,214,215,216] |
Interactions and molecular structure | Molecular interactions and structural information of the oleogel | FTIR (Fourier transform infrared spectroscopy) | [39,168,208,212] |
Smoke point | Thermal stability and quality of the oil/oleogel | [AOCS Method Cc 9a-48] | [134,208,217] |
Composition | References | |
---|---|---|
Monosaccharides | ᴅ-galactose, ʟ-ramnose and ʟ-arabinose | [259] |
Polysaccharides | Homogalacturonan and rhamnogalacturonan | [260] |
Low methoxyl pectin | Less than 50% esterification degree | [255,261] |
High methoxyl pectin | More than 50% of esterification degree | |
Applications | Gelling agent, thickener, stabilizer, emulsifier, prebiotic, dietary fiber in many foods, and oleogelant | [105] |
Gelling capacity | It varies according to the stages of growth, maturity levels of the plant of origin and fruit. | [262] |
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Valdivia-Culqui, J.E.; Maicelo-Quintana, J.L.; Cayo-Colca, I.S.; Medina-Mendoza, M.; Castro-Alayo, E.M.; Balcázar-Zumaeta, C.R. Oleogel Systems for Chocolate Production: A Systematic Review. Gels 2024, 10, 561. https://doi.org/10.3390/gels10090561
Valdivia-Culqui JE, Maicelo-Quintana JL, Cayo-Colca IS, Medina-Mendoza M, Castro-Alayo EM, Balcázar-Zumaeta CR. Oleogel Systems for Chocolate Production: A Systematic Review. Gels. 2024; 10(9):561. https://doi.org/10.3390/gels10090561
Chicago/Turabian StyleValdivia-Culqui, Jheniffer E., Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Marleni Medina-Mendoza, Efraín M. Castro-Alayo, and César R. Balcázar-Zumaeta. 2024. "Oleogel Systems for Chocolate Production: A Systematic Review" Gels 10, no. 9: 561. https://doi.org/10.3390/gels10090561