Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding capacities (OBCs) to assess the impact of OBC on chocolate products. A model system was created by placing tempered chocolate in contact with fat mixed into sugar or defatted peanut powder. Over 6 months, quality parameters were measured (including chocolate color, texture, melting behavior, and polymorphic structure). Then, a consumer acceptance panel ranked the chocolate's overall acceptance, appearance, aroma, flavor, texture, and mouthfeel liking. The control chocolates generally exhibited increased whiteness, while sample chocolates frequently exhibited a significant decrease in whiteness ( p < 0.05) during storage. All sample chocolate exhibited significant softening ( p < 0.05) and decreases in melting enthalpies ( p < 0.05). The chocolate covering the filling formulated with the fat with highest OBC, PK (75% fully hydrogenated PK, fast cooled, without HIU), showed the least degradation, with the least softening and decrease in melting enthalpy but did not perform as well in some of the attributes of the consumer sensory panel. However, the chocolate covering the filling formulated with the high OBC palm sample (100% interesterified palm oil, fast cooled, with HIU) performed best in the panel, with no significant differences from the control in overall acceptance, aroma, flavor, and mouthfeel liking ( p > 0.05). In general, chocolates that covered fillings formulated with fats with lower OBC conditions correlated with more quantifiable degradation and less consumer acceptance.