University of Arkansas, Fayetteville Division of Agriculture
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Abstract

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. The CLARSO chocolate pastes contained no additional saturated fat relative to soy oil controls but the pastes had more solid-like rheology and were firmer. Relative to non-soy controls, CLARSO pastes had similar rheology, despite containing less saturated fat. The fat crystals of all samples were in the same polymorphic form. Therefore, it was successfully demonstrated that CLARSO has the ability to produce chocolate pastes with similar physical properties as traditional products containing more saturated fat.

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