Palm Oil Developments No.68 (June 2018) p5-8

Palm Fractions and Phytonutrients in Chocolate Spread

Norazura Aila Mohd Hassim* and Nur Haqim Ismail

Chocolate is a product craved for and desired by many people. Good quality chocolate has smooth texture, good snap ability and glossiness, and most importantly melts in the mouth. The quality of chocolate has a close relationship with the fat component of the chocolate in that it should solidify at room temperature and fully melt at body temperature. However, bloom and loss of glossiness can occur in a chocolate product mostly due to unfavourable storage conditions and improper tempering (for chocolate made from cocoa butter). Although bloom and loss of glossiness do not correlate with rancidity, these surface defects appear unappetising to the eater. These weaknesses in chocolate can be eliminated by producing an alternative chocolate product in paste form that is spreadable, what is commonly called chocolate spread.

Author information:
* Malaysian Palm Oil Board (MPOB),
6 Persiaran Institusi, Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia.