Fermentation process to optimize chocolate texture via cocoa butter fatty acid conversion
A fermentation-based approach to improve chocolate texture by converting unsaturated fatty acids to saturated ones in Brazilian cocoa butter. The resulting high-melting cocoa butter blends can be combined with West African cocoa butter while preserving phase behavior, solid fat content, and stable polymorphic structures. Characterization uses TAG profiling, DSC, and SAXS/WAXS to evaluate thermal stability and texture performance.
Overview
This research introduces an innovative fermentation process designed to optimize the texture of chocolate by enhancing the properties of Brazilian cocoa butter (BCB) blends. By converting unsaturated fatty acids into saturated ones through biohydrogenation, the process creates high melting Brazilian cocoa butter blends (HMBCB) that can be combined with West African cocoa butter (WACB) without compromising phase behavior, solid fat content, or stable polymorphic structures. The result is a chocolate with improved thermal stability and enhanced texture.
Technical specifications
The process focuses on optimizing the fermentation of BCB to achieve desired fatty acid conversion. Key features include:
- Utilization of specific microorganisms for biohydrogenation to convert mono/polyunsaturated fatty acids to saturated ones.
- Examination of HMBCB/WACB mixtures using mass spectroscopy (TAG profile), DSC (phase behavior), and SAXS/WAXS (polymorphic structure and solid fat content).
- Testing various WACB concentrations and ratios of saturated to unsaturated fatty acids in HMBCB.
Technology readiness level
The technology is at TRL 3, indicating active research and development. Experiments are being conducted to optimize fermentation processes and analyze the phase behavior of cocoa butter blends. Future work includes scaling up the fermentation process for commercial applications.
About University of Leeds
The University of Leeds is a comprehensive, research‑intensive public university serving a large student body and global partner network. Industry partners engage through an on‑campus innovation hub offering flexible workspace, shared labs and prototyping, and options to co‑locate with academic experts. The university’s integration with major NHS teaching hospitals in the city enables clinical research, validation, and translation. Research is backed by competitive funding from UK Research and Innovation (UKRI) councils and the National Institute for Health and Care Research, with additional European and industry support. A dedicated technology transfer office manages IP, licensing, and spinouts, with partnership models and professional education tailored for corporate R&D.
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