Oil from Swedish oats contributes to sustainable and healthier chocolate

Purpose and goal

Oat oil contains lipids which are excellent emulgators and one interesting field of use is in chocolate. Effects of oat oil on rheological properties, shelf life stability and applicability in commersial products with chocolate have been investigated in comparison with commersial emulagtors.

Results and expected effects

Two different fractions of oat oil have been investigated and both have shown good properties to be used as emulgator in chocolate. In cookies, ice-cream and pralines the oat oil generated thinner and more even shells compared to soya lecithin. This is the result of lower viscosity generated by the oat oils, which made it easier for the molten chocolate to pour out and cover the products. In pralines, the chocolate produced with oat oils displayed significant better resistance against fat migration and equal development of fat bloom as sample with soya lecithin.

Approach and implementation

Two fractions of oat oil have been produced and added in different concentrations in dark chocolate with standard and low fat content. Rhelogical properties like viscosity, yield value and K- and n-value were investigated compared with soya lecithin. Investigations were also made on storage stability where crystal structure and fat blooming are important parameters. The concentrations of oat oil which showed best Product properties in chocolate were tested in commersial applications like coating of ice-cream, cookies and in pralines.