Aplicación de emulsiones con adición de hidrocoloides como sustituto de grasa en la elaboración de chocolate untable con tres tipos de variedades de cacao.

Abstract

The growing concern for health has driven the food industry toward the development of products with reduced saturated and trans-fat content, promoting healthier alternatives. In this context, hydrocolloids have emerged as an effective strategy for formulating foods with lipid profiles similar to solid fats but with a reduced negative impact on health. In addition to lowering undesirable fats, hydrocolloids maintain essential rheological properties, such as viscosity and elasticity, which are crucial for the texture and sensory experience of the consumer. This study focused on the formulation of corn oil emulsions using carboxymethylcellulose (CMC), methylcellulose (MC), and xanthan gum (GX) as fat substitutes in chocolate spreads, utilizing three cocoa varieties: Nacional, Trinitario, and Forastero. Rheological analyses, including firmness, smoothness, and spreadability, were conducted to compare the resulting spreads with commercial products like Nutella and Delilu. The findings indicated that the mixture containing 50% methylcellulose-based emulsion, and 50% chocolate spread shared similar properties with commercial spreads. The samples underwent sensory evaluation, where significant differences in acceptability were identified through ANOVA analysis, confirming that the combination of these emulsions with chocolate spreads can produce products with appealing and health-conscious sensory characteristics.