Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion

Abstract Conventionally manufactured chocolates demonstrate the poor melting resistance during storage and transportation in tropical regions or summer seasons. In the conventional technologies, all heat-resistant chocolates obtained have problems of quality parameters being unsuccessful as commercial products. To resolve this issue, an optimized CBS (cocoa butter substitute) emulsion (CBS: polyglycerol polyricinoleate: water: gum Arabic: invert syrup) was developed and mixed at different concentrations in the molten chocolate mass of standard recipe. Prepared formulations of chocolate mass were evaluated for their molding suitability. Prepared chocolate bars were evaluated for their color, pH, hardness, shape retention index (SRI), moisture, water activity and sensory attributes. Optimized CBS emulsion increased moisture and fat content but reduced aw of dark compound chocolate bars. Addition of CBS emulsion up to level of 60 mL/L led to decrease viscosity of molten chocolate mass and surface whiteness of chocolate bars; and improve sensory attributes. However, at level of 80 mL/L CBS emulsion maximum hardness was observed at higher temperature (36 °C and 40 °C) but fat bloom was appeared due to temperature fluctuation and scores of sensory attributes were decreased. Consequently, optimum dosage of CBS emulsion was 60 mL/L in order to produce good quality heat resistant compound dark chocolate bars.