Beyond cocoa butter: Extending crystallization properties and functionality by cocoa butter fractionation

Abstract: Cocoa butter is considered as the model fat within confectionery industry. Due to its exceptional di-saturated triglyceride composition (based on a particular ratio of POP: POSt: StOSt) exhibits unique physical and crystallization properties that are highly appreciated in confectionery and chocolate formulations. Although there is a range of coca butter alternative fats (cocoa butter equivalents, cocoa butter substitutes, cocoa butter replacers) trying to mimic the physical properties of cocoa butter, it is convenient to have cocoa butter fractions (stearins and oleins) to extend the functionality of cocoa butter. Cocoa butter fractionation can improve the quality of some cocoa butter feedstock and mitigate seasonal and regional variations in composition and thermal properties. This way, cocoa fractions can be used to maintain constant and preferred quality without depending on the incoming quality of the cocoa butter feedstock as well as to expand the versatility and flexibility of the manufacturers.

The aim of this work is to run solvent fractionation trials at laboratory scale to cocoa butter feedstock with different quality in order to show the impact of minor components on processing conditions and physical properties of the cocoa butter fractions. The resulting fractions were characterized by applying analytical methods and techniques, such as differential scanning calorimetry (DSC) and cooling curves (Jensen, Buhler Crystallization Index). For those feedstock samples with high diacylglycerol content, an enzymatic removal method was applied.