Characterization of compound chocolate based on monoglyceride-carnauba wax oleogel

In this study, compound chocolate (CC) was produced by replacing the cocoa butter substitute (CBS) with distilled monoglyceride (DMG)/carnauba wax (CBW) oleogel at replacement levels (RLs) of 25%, 50%, and 75%, in the presence of 0.5%, 1%, and 1.5% (w/w) lecithin. The shelf-life, physicochemical, structural, and sensory properties as well as the correlations between XRD-derived parameters and functional properties of CCs were evaluated. The findings revealed that fat compatibility and resistance to bloom were maintained up to 50% replacement. The decrease in hardness was attributed to a dilution effect at RLs ≤ 50% and to a eutectic effect at 75% substitution. By reducing the inter-particle interactions, increasing the lecithin concentration significantly softened the product over time. The emulsifier reduced blooming during the first month. Lecithin also delayed the formation of both primary and secondary oxidation products. Correlation analysis revealed that bloom resistance and textural behavior in this multicomponent system are likely governed by multiple factors beyond any single XRD-derived parameter. Sensory evaluation revealed an enhancement of sweetness without increasing the sugar content by partial replacement of CBS. The shelf-life was estimated to be 2.2-4.8 months at 25 ℃ ℃ . The results indicated that up to 50% CBS was successfully replaced with oleogel in the presence of 1% and 1.5% lecithin. However, the oxidative instability and unconventional sensory properties restricted its application above 50%.