Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD-CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 +/- 0.21% and 97.73 +/- 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable beta ' polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.

Automated summary

The aim of this study was to partially replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread. Two types of oleogel, carnauba wax (CWO) and carnauba wax with adipic acid (AD-CWO), were used as replacements at different levels. The results showed that increasing the substitution of CBS with oleogel led to a significant reduction in firmness, while improving oil binding capacity and oxidative stability.