The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Ivana Lončarević, Biljana Pajin, Jovana Petrović, Danica Zarić, Marijana Sakač, Aleksandra Torbica, David M. Lloyd, Radovan Omorjan

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Abstract

The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min).

Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.
Original languageEnglish
Pages (from-to)67-77
JournalJournal of Food Engineering
Volume171
Early online date9 Oct 2015
DOIs
Publication statusPublished - 1 Feb 2016

Keywords

  • Crystallization kinetics
  • Particle size distribution
  • Spreadable cocoa cream
  • Phospholipids
  • Rheology

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