Influence of chocolate frosts on their qualities and usage in food industry.

Introduction. The aim of this work was to get surface active substances on the basis of fat and vegetable origin for reducing their viscosity in chocolate frosts. Materials and methods. Chocolate frosts composed of cocoa products, whey powder and fruit concentrate. Surface-active substances obtained from waste palm oil and fat, having got by the method of glycerolysis. Results and discussion. Addition 0.4% of lecithin and mixture MG, DG, TG of fat allow to decrease the viscosity of chocolate frosts to needed characteristics (2500- 2900mPa's), but at the addition of mixture MG, DG, TG of palm oil this result is achieved already at 0.2%. Addition 0.4% mixture MG, DG, TG of fat allows to reduce the viscosity of chocolate frosts with whey powder till 2690 mPa's, but adding lecithin or mixture MG, DG, TG of waste palm oil this result is achieved already at 0.3% SAS. When adding 1% SAS the most reducing of viscosity of chocolate frosts with fruit concentrate is achieved with the usage of mixture MG, DG, TG of fat (3400mPa's). With the usage of lecithin the result was 3900mPa's, but with the mixture MG, DG, TG of waste palm oil was 3600mPa's. Surface-active substances reduce viscosity but don't influence the taste and feeling of melting in the mouth researched items of frosts and whey powder and fruit concentrate enriched taste and aroma of chocolate frosts. Addition of mixture MG, DG, TG of waste palm oil and fat made it worse the stability of chocolate frosts as to the turning gray, especially frost with whey powder. Lecithin and surface-active substances obtained on the bases of waste palm oil and fat have thinning ability more than 0.8%. Conclusions. Surface active substances from waste palm oil and fat, received by this method are preferably to be used in the recipes of chocolate frosts to reduce the viscosity qualities of the prepared product. [ABSTRACT FROM AUTHOR]