Stability characterization of Lycium barbarum seed oil-based oleogels chocolate

Lately, the inclusion of oleogels has emerged as an alternative strategy for the preparation of chocolate. The present study used Lycium barbarum seed oil-based oleogel through a combination of glyceryl monostearate and vegetable wax as gelling factor, and partially replaced cocoa butter for the preparation of chocolate. To further explore the storage stability of the oleogel chocolate, we measured the white index of the chocolate every five days, and also observed the surface morphology of the chocolate using 3D laser focusing microscopy. Then, we characterized the stability of resulting oleogel-chocolate stored at different temperature conditions using differential scanning calorimetry and X-ray diffraction. Our data showed that the polycrystalline morphology of the chocolate changed during storage, and the temperature differences led to variations in white index and surface roughness. The presence of oleogel attenuated the migration of liquid oils and fats in the chocolate system, and increased the stability of the chocolate system as well as relatively improved the frosting phenomenon of the chocolate. This study provides innovative avenue for the preparation of chocolates with lower saturated fatty acid content, higher storage stability, and improved nutritional value.