The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake

Physical instability and cohesion of fat-based filling in baking products have long been one of the major problems in the food industry. Since the continuous phase of these fillings is fat, the desired thermal stability can be achieved by selecting the appropriate oil. Palm oil and its products are oxidation resistant and stable for a long time at high temperatures. In this study, in order to achieve heat stable oil in the formulation of cake filling, palm oil was fractionated at two temperature levels of 5°C and 17°C, by solvent method and using pure acetone, and physical chemistry tests including determination of combination of fatty acids, solid fat content, thermal behavior analysis, melting point, saponification index, iodine index, peroxide number, acid number were performed. Palm olein oil of 17°C was used in the filling formulation and the effects of cooking temperature and storage time on the sensory, physical and rheological properties of the filling (hardness, cohesion, adhesion, gummy state) were evaluated. By reducing the fractionation temperature, in stearin fractions, the percentage of unsaturated fatty acids decreased and the percentage of saturated fatty acids increased. The palm-olein fraction of 17°C was suitable for using in formulation of filling due to fast melting profiles and relatively high solids content in 20°C, and uses in formulation of filling have affected all texture factors. Temperature and time alone did not make difference (P> 0.05) in the rheological, physical and sensory characteristics of the filling, but at the same time caused a difference (P ≤ 0.05) in the factors mentioned. The palm olein fraction of 17 °C in the formulation produced a thermal stability in the cake.