Confectionery spreads formulations using W/O emulsions of cocoa butter-vegetable oil blends structured by candelilla...

We evaluated the gelling and emulsifying properties of candelilla wax (CW) in blends with cocoa butter (CB) and vegetable oil (VO). CB:VO blends with CB proportions ≤10 % and in 1.5 % or 2 % CW oleogels, allowed the incorporation of the CB triacylglycerides in the oleogel through the formation of a CB-CW co-crystal. This co-crystal limited the CB crystallization in the VO even after 10 days of storage (18 °C). At CB proportions >10 % the CB triacylglycerides crystallized and agglomerated showing phase separation during oleogels' storage (18 °C). We developed emulsions with 5:95 and 7.5:92.5 CB:VO structured with 1.5 % or 2 % CW using 40:60 or 50:50 water to oleogel ratios. The microstructure, droplet size, and stability of the emulsion after 0 and 10 days of storage (18 °C) were evaluated through microscopy, NMR, and freeze-thaw DSC measurements, respectively. With the 40:60 water to oleogel formulation we obtained stable W/O emulsions just using 2 % CW in the emulsion. With the 50:50 water to oleogel emulsions we obtained stable emulsions using 1.5 % or 2 % CW. The emulsions developed with the 5:95 or 7.5:92.5 CB:VO blends provided a G' = 20,318 ± 5343 Pa. We developed a confectionary spread using a 50:50 water to oleogel emulsion with 2 % CW, and in the oil phase 7.5 % of a confectionary chocolate (95 % CB) and 4 % of unsweetened cocoa powder. The spread (G' = 27,210 ± 205 Pa) had no waxy flavor, and no visual phase separation occurred even after 60 days. Then, trans-free confectionary spreads with lower caloric and saturated fatty acids content than traditional spreads can be formulated using CW as the only emulsifying and gelling agent.