Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the spreads can be improved by totally or partially replacing the coconut butter used in their preparation. Structural behaviour was analysed using confocal laser scanning microscopy (CLSM), small amplitude oscillatory rheology, and a spreadability test. A Free Choice Profile analysis was performed by consumers to determine the sensorial attributes that described the chocolate spreads. The results showed that the oleogels conferred consistency to the spreads because of the network formed by HPMC and XG. However, while coconut butter replacement at 50% gave a similar structure to the control spread, 100% replacement resulted in less homogeneous spreads. This trend might be attributed to the chemical compatibility between the oleogel-coconut butter, which led to stronger systems. Sensory evaluation showed that chocolate spread replaced by sunflower oleogel at 50% presented sensory attributes like the control spread with creamy appearance, creamy texture, and cocoa flavour. Therefore, using oleogels can be a viable and healthy alternative to replace the saturated fat present in chocolate spreads.

Automated summary

The study designed chocolate spreads using oleogels with olive and sunflower oils, and HPMC and XG as structuring agents. Analysis revealed that using oleogels could replace coconut butter in spreads, with 50% replacement showing the most promising results in terms of structure and sensory attributes.