Physical Properties of Oils Used In Confections and Applications in the Chocolate Industry.
Kiyotaka Sato, Hiroshima University, Japan.
This talk presents physical properties of chocolate fats, mostly cocoa butter (CB), and relates them to chocolate production technology. Temperature variation of solid fat content (SFC) of CB is crucial for sharp melting of chocolate, which gives rise to rapid release of flavor and sweetness of chocolate. In addition, particle size distribution and network formation of CB crystals impact important manufacturing and sensorial characteristics. These properties are obtained by controlling crystallization behavior of CB by tempering and subsequent cooling processes. The main purpose of the tempering process is to produce seed crystals of CB which lead to the crystallization of CB in stable polymorphic form V. When the tempering process is not well controlled, as often called over-tempering or under-tempering, inhomogeneous microstructures of CB are formed and final products are rapidly deteriorated resulting in fat bloom. In this talk, fundamental processes involved in the tempering processes are explained by considering the effects of temperature variation, shear and interactions between CB and other ingredients. Another important property of chocolate influenced by crystallization of CB and bloom development is the formation of large crystals of undesired polymorphic form VI at the expense of form V . We discuss elementary processes occurring during the formation processes of fat blooming as well as several methods to prevent fat bloom, such as the effects of food emulsifiers, CBE and storage temperature.

The Use of High Intensity Ultrasound as a Novel Tool to Change the Functional Properties of Lipids: Possible Applications in Confections.
Silvana Martini, Yubin Ye, and Suyapa Padilla, Utah State University, USA.
Research in our laboratory has shown that high intensity ultrasound can be used to modify the functional properties of lipids. Significant changes in lipid physical properties (crystal size, texture and viscoelastic properties) were more evident when samples were crystallized at higher temperatures (32°C) and when high acoustic power levels are used. In particular, sonication significantly increased (p < 0.05) lipid network hardness of a interesterified soybean oil sample from 1.4 N for the non-sonicated sample to 3.9 N for the sonicated sample crystallized at 32 °C. In addition, viscoelastic parameters were also affected by sonication with an increase from 50 Pa to 1,500 Pa for the G’; while G” increased from 25 to 150 Pa; and viscosity increased from 2,359 Pa.s to 40,090 Pa.s. Last, but not least, lipid networks generated at 32°C using sonication resulted in a sharper melting profile compared to the ones generated without sonication. Results from this research are of interest to lipid scientist since it provides information about a novel processing technology to structure lipids that can be used as trans-fatty acids replacements.

Uso en chocolate del aceite de girasol de alto estearico, alto oleico.
Eduardo Dubinsky, E. Dubinsky & Asociados, Argentina.
Se realiza una breve introducción sobre el aceite de girasol alto esteárico alto oleico (AGAEAO) y el status actual sobre el desarrollo de las aplicaciones del aceite y sus fracciones. Se incluye información sobre el comportamiento de dichas fracciones en mezcla con manteca de cacao y PMF (fracción media de palma).Se comenta sobre las características de las estearinas obtenidas en los diferentes procesos de fraccionamiento y las pruebas realizadas en chocolate de las estearinas provenientes del fraccionamiento por solvente. Se incluyen los resultados analíticos y sensoriales sobre pruebas de aplicación a escala piloto. Los resultados de estas pruebas indican un excelente comportamiento tanto en chocolate semiamargo moldeado como en rellenos.

Use of High stearic High Oleic Sunflower Oil in Chocolate.
Eduardo Dubinsky, E. Dubinsky & Associates, Argentina.
A short introduction on High Stearic High Oleic sunflower Oil (HSHOSO) and fractions development and an update on its applications are presented. It includes information on the behavior of fractions in blends with cocoa butter and palm mid fraction (PMF). It is shown the stearin characteristics obtained in the different fractionations processes and the chocolate trials with stearins from solvent fractionation. Analytical and sensory evaluations results of pilot plant scale are shown. The results indicate an excellent behavior in molded dark chocolate and in fillings.

Ácidos grasos en chocolates Venezolanos y sus analogos.
Nancy C. Salinas, University of Carabobo, Venezuela. El objetivo de esta investigación fue estudiar el contenido de grasa y ácidos grasos (AG) en chocolates y sus análogos de mayor consumo en Venezuela. Se analizaron productos terminados y materias primas, identificando y cuantificando los AG, previamente metilados, por cromatografía gaseosa. Los resultados mostraron una alta variabilidad en la grasa total de los productos. Fueron identificados un total de 25 AG diferentes, obteniéndose alta variabilidad en el contenido de los AG saturados, AG monoinsaturados y AG poliinsaturados en los productos analizados. Dentro de los AG con insaturaciones hubo la presencia de AG omega 9, AG omega 6, y C18:2 cis-9,trans-11 (CLA). La presencia de los AG trans se mantuvo por debajo de los límites establecidos por la FAO, FDA y Food Standard Agency, donde se observo que las cantidades más bajas estuvieron en muestras de chocolates donde su base lipídica está constituida principalmente por manteca de cacao, en cuyo perfil lipídico se encontraban los AG C16:0, C18:0, C18:1c, C18:2c y C20:0; y los productos con los niveles mayores de trans (≤1.6%) estuvieron en los análogos de chocolate, donde la manteca vegetal parcialmente hidrogenada forma parte de la porción grasa de la matriz. El contenido de los AG permitió generar una base de datos confiable para este tipo de producto de mayor consumo en el país, con la finalidad de sentar las bases en el estudio de diferentes problemas de salud a nivel nacional, cuyos posibles orígenes son la presencia de los AG saturados y AG trans.

Incorporating Water in Chocolate Confectionery to Reduce Calories and Fat.
Shantha Nalur, Nestlé Product Technology Center, UK.
Most chocolate confections are fat based and have relatively high fat content and calories. With current focus on health and nutrition the trend has been to incorporate zero calorie water into coatings and fillings so as to be able to reduce the levels of fat and calorie in the product. Water and chocolate are not compatible and hence it is essential that water is introduced in a way that it does not immediately impact the texture and the flow properties of the product. One way to introduce water into the coating is the addition of liquid sugar, condensed milk, or the like wherein the water is the continuous phase. These do have limitations in their processing ability especially with molding and enrobing operations and shelf-life. To improve the stability of the product it is better to introduce water into the coatings and fillings as water-in-oil emulsions. The fat continuous phase would give a more acceptable mouth feel. The fat type, amount of fat, water phase, dispersed solids, the emulsifiers and water droplet sizes play important roles to make a stable emulsion. In addition there will be a textural change in the product with incorporation of water which needs to be managed, the texture of the filling being more forgiving than the coating. Another aspect to control is the water activity of the product, especially if the product is sold at ambient temperature.

CONFERENCIAS MAGISTRALES - Innovacion personal: Una refl exión acerca del equilibrio entre la vida y la empresa.
Juan Carlos Arteaga, Investigador y Consultor Internacional, Universidad de Miami, EE.UU.
Hoy más que nunca el mundo de los negocios está relacionado con las emociones, percepciones y relaciones, más de lo muchos estamos dispuestos a admitir; en contraste con un ambiente y entorno de vida y negocios cargados de incertidumbre; como hallar sentido en la incertidumbre?

KEYNOTE—Personal Innovation: A Reflection about the Balance between Life and Business.
Juan Carlos Arteaga, Researcher and International Consultant, University of Miami, USA.
Today, more than ever, the world of business involves emotions, perceptions and relationships, more so than many are willing to admit. When life and the business environment are fraught with uncertainty, how do we make sense of that uncertainty?