Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate

摘要

Summary Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat-resistant compound chocolates using trained descriptive panellists. The non-heat-resistant compound chocolate with no CP added served as a control. CP1 was composed of mono- and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono- and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax-coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P < 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.