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Collaborative project: Structuring of fat in chocolate fillings - optimization of the fatty acid profile for improved nutritional composition. Subproject 1 (FETTSTRUKTUR)

Project


Project code: 281A200716
Contract period: 01.06.2018 - 31.05.2021
Budget: 68,435 Euro
Purpose of research: Applied research
Keywords: reformulation

Chocolate is a very popular and indulgent food. However, it consists of a high percentage of saturated fatty acid, which shows a great potential for optimization regarding its nutritional value. Based on legal regulations, chocolate itself and the chocolate fats may not be modified significantly. However, chocolate fillings are not that strictly regulated and show good potential for optimization. In the current approach, chocolate fillings with improved fatty acid profile shall be developed. Herefore, a combination of poly-unsaturated fatty acids and structuring ingredients will be used, whereas the sensorial and textural properties shall be maintained while the nutrient profile will be improved. To reach this aim, technologies are required which enable the immobilization of the unsaturated fatty acids. One possibility is the application of oleogel systems. The specific aims of this project are:

  • Reduction of the degree of saturated fatty acids in chocolate fillings
  • Maintaining of the indulgence, structure and texture of the fillings
  • Improved fat bloom stability
  • Evaluation of applicability in other food systems (e.g. spreads)

The improved chocolate fillings shall be developed by reduction of the content of saturated fatty acids by mono- and polyunsaturated fatty acids in combination with structuring ingredients. The development and application therefore will be carried out in laboratory and pilot scale, which is a prerequisite for later successful implementation in the industry.

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