Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter
Hannah T. Osborn, Casimir C. Akoh
Journal of Food Science
Abstract
ABSTRACT: Dark “chocolate” samples were formulated with either cocoa butter (CB), randomized tallow (RT) made with Candida antarctica (SP 435) lipase, or a beef tallow: stearic acid structured lipid (SL) made by acidolysis using Rhizomucor miehei (IM 60) lipase. Fatty acid composition, thermal profile, solid fat content (SFC), hardness, and polymorphic structure were determined for the fats and/or “chocolate” samples. An accelerated fat bloom study was performed on the “chocolate” samples. Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the “chocolates.” RT did not soften the “chocolate” and both of the modified lipids reduced bloom rates.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
randomized tallow affects chocolate hardness
“RT did not soften the “chocolate””
enzymatically modified beef tallow affects cocoa butter crystallization
“Neither of the modified tallows had a detrimental effect on the crystallization of CB after proper tempering of the “chocolates.””
beef tallow: stearic acid structured lipid reduces fat bloom rate
“both of the modified lipids reduced bloom rates.”