The aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil‐sunflower wax oleogel (SWO‐CC), and polyglycerol stearate oleogel (PGSO‐CC) were prepared with the same recipe. The main properties and compositions of the samples were quite similar. While CNT sample included only 37.97% of total unsaturated fatty acids, it was 74.19 and 63.08% in the SWO‐CC and PGSO‐CC, respectively. The melting peak temperatures were 32.1, 25.4, and 23.8°C for CNT, SWO‐CC and PGSO‐CC. The samples had 11.75%, 74.25%, and 74.25% shape retention index values at 60°C. Clearly compound chocolates melted at lower temperatures, but retained their shape at higher temperatures. After 15‐day temperature fluctuation storage, no fat bloom was developed. Rheological data showed that the PGSO‐CC sample was stiffer among all, and the compound chocolates melted slowly up to 40°C, but CNT melted sharply at 38°C. Further, the PGSO‐CC sample showed a lubricating behavior. Although CNT sample included 7 volatile aromatics, SWO‐CC and PGSO‐CC samples had 17 and 14 compounds, respectively. Trained panel described the samples with 13 attributes, and most profoundly the compound chocolates had lower shape, surface gloss, coffee, bitter, cooling, hardness scores, and higher coating scores. Consumer test revealed that compound chocolates had lower appearance scores, and equal aroma scores. The flavor score and acceptability were highest for the PGSO‐CC sample. Overall, this study proved that heat stable and sensorially acceptable compound chocolates could be prepared from the oleogels.

中文翻译：

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利用榛子油油凝胶制备牛奶糖型复合巧克力：成分、性能和感官评价

本研究的目的是在复合巧克力中使用油凝胶。使用相同的配方制备含有可可脂 (CNT) 的对照样品和两种含有榛子油葵花蜡油凝胶 (SWO-CC) 和聚甘油硬脂酸酯油凝胶 (PGSO-CC) 的复合巧克力。样品的主要性能和成分非常相似。虽然 CNT 样品仅包含总不饱和脂肪酸的 37.97%，但 SWO-CC 和 PGSO-CC 中的不饱和脂肪酸含量分别为 74.19% 和 63.08%。 CNT、SWO-CC 和 PGSO-CC 的熔化峰值温度分别为 32.1、25.4 和 23.8°C。样品在 60°C 时的形状保持指数值为 11.75%、74.25% 和 74.25%。明显的复合巧克力在较低温度下融化，但在较高温度下保持其形状。经过15天的变温储存，没有出现脂肪花现象。流变数据显示，PGSO-CC 样品较硬，复合巧克力在 40°C 时缓慢熔化，但 CNT 在 38°C 时急剧熔化。此外，PGSO-CC 样品表现出润滑行为。虽然 CNT 样品包含 7 种挥发性芳香族化合物，但 SWO-CC 和 PGSO-CC 样品分别含有 17 种和 14 种化合物。训练有素的小组描述了样品的 13 项属性，最深刻的是，复合巧克力具有较低的形状、表面光泽度、咖啡味、苦味、清凉度、硬度分数和较高的涂层分数。消费者测试显示，复合巧克力的外观得分较低，但香气得分相同。 PGSO-CC 样品的风味评分和可接受性最高。总的来说，这项研究证明可以用油凝胶制备热稳定且感官可接受的复合巧克力。