Understanding plant based fat crystalization for the design of vegan and low carbon footprint chocolate

了解植物脂肪结晶在纯素和低碳足迹巧克力设计中的应用

• 批准号: 2894776
• 金额: --
• 依托单位: University of Leeds
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2894776
• 关键词: Understanding; plant; based; fat; crystalization

Finding sustainable sources of edible fats has recently become a major goal for the food industry and for the chocolate sector in particular. Meeting consumer demands for vegan products and finding low carbon alternatives for cocoa and palm oil are only few of the reasons for this industrial need. However, identifying new materials replicating exactly the functionality of traditional fats, in terms of taste, texture, mouthfeel and processing, is challenging. In fact, the crystal structure of chocolate has a strong effect on the organoleptic properties of this food product, and the type and nature of the fats used for its formulation might dramatically alter its crystallization behaviour. In this project, we will focus on understanding the crystallization behaviour of relevant plant-based fats for the production of vegan/low carbon footprint chocolate, and specifically how the removal of milk fat from a recipe can occur without losing any of the unique crystallisation behaviour it is responsible for. The role of milk fat in chocolate is of particular interest, with several hypotheses around the impact of milk triglycerides on polymorphic transition rates in cocoa butter (and cocoa butter equivalents). However, there is a need to understand. which of these hypotheses are most relevant when developing an effective milk fat system replacement. The opportunities to build on recent advances in methods to measure the crystallisation of cocoa butter-based fats are analysed under shear, alongside milk fat, could also further elucidate how milk fat functionality is mimicked by other systems. The projects aims to develop a deeper understanding of the role of specific triglycerides present in milk impact the crystallisation of binary and ternary blends of fats, where the other fats in the system alongside milk fat are cocoa butter and/or cocoa butter equivalents. This research would then instruct whether such behaviour is completely dependent on the triglycerides, or if the behaviour can be replicated using other targeted triglycerides. The goal of this research is to enable milk fat in chocolate to be replaced by a triglyceride system which still delivers the same benefits in crystallisation behaviour. This is strongly believed to be the role the shorter chain fatty acid triglycerides play in interrupting and delaying polymorphic transitions which is otherwise seen as a delay in the time taken for fat bloom to appear on the surface of the chocolate. It is expected that the role of processing (tempering and cooling) in a system where milk fat is replaced will also need to be considered.

寻找可持续的食用脂肪来源最近已成为食品工业，特别是巧克力行业的主要目标。满足消费者对纯素产品的需求以及为可可和棕榈油寻找低碳替代品只是这种工业需求的几个原因。然而，在味道、质地、风味和加工方面，识别完全复制传统脂肪功能的新材料是具有挑战性的。事实上，巧克力的晶体结构对这种食品的感官特性有很大的影响，用于其配方的脂肪的类型和性质可能会显着改变其结晶行为。在这个项目中，我们将专注于了解用于生产纯素/低碳足迹巧克力的相关植物性脂肪的结晶行为，特别是如何从配方中去除乳脂而不失去任何独特的结晶行为。牛奶脂肪在巧克力中的作用特别令人感兴趣，围绕牛奶甘油三酯对可可脂（和可可脂等同物）中多晶型转变率的影响有几种假设。但是，有必要了解。当开发有效的乳脂系统替代品时，这些假设中的哪一个最相关。在剪切下分析可可脂基脂肪结晶测量方法的最新进展的机会，以及乳脂，也可以进一步阐明乳脂功能如何被其他系统模仿。这些项目旨在更深入地了解牛奶中存在的特定甘油三酯对二元和三元脂肪混合物结晶的影响，其中系统中与乳脂一起的其他脂肪是可可脂和/或可可脂等同物。然后，这项研究将指导这种行为是否完全依赖于甘油三酯，或者这种行为是否可以使用其他靶向甘油三酯复制。这项研究的目的是使巧克力中的乳脂能够被甘油三酯系统取代，该系统在结晶行为方面仍然具有相同的益处。这被强烈认为是短链脂肪酸甘油三酯在中断和延迟多晶型转变中所起的作用，这否则被视为脂肪霜出现在巧克力表面上所花费的时间的延迟。预计还需要考虑在乳脂被替代的系统中加工（回火和冷却）的作用。