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The effects of MLCT oleogels on chocolate properties and 3D printing performance
Dayang Zhu1, Yan Zhu1, Jialing Long1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Abstract:
This study investigated the effects of partially replacing cocoa butter (CB) with three medium- and long-chain triacylglycerol (MLCT)-based oleogels on the properties and 3D printability of chocolate. Results showed that when 50% of CB in chocolate was replaced with MLCT oleogels, the contents of unsaturated fatty acids and unsaturated triglycerides were significantly increased by approximately 13% and 11%, respectively, indicating an improved fatty acid composition, while the melting enthalpy (ΔH) decreased by 37.6%-44.8%. MLCT oleogel-based chocolates also outperformed CB chocolate in heat resistance and anti-blooming properties (WI decreased by 16.7%-22.2%) and had an ideal βv crystal form. Among the MLCT oleogels, that prepared with β-sitosterol + γ-oryzanol yielded chocolates with G' and hardness (≈60 N) closest to CB chocolate, showing the best substitution effect. Furthermore, 3D printing of chocolate was achieved by optimizing MLCT oleogel-CB ratio, printing temperature, and nozzle diameter.
