Desarrollo de un Producto Alimenticio: Crema de Chocolate, Utilizando Aceite de Palma en Industrial Danec S.A.

Abstract

This research work was carried out at INDUSTRIAL DANEC S.A. and its purpose was the creation of a new food product called chocolate cream, using palm stearin, which contributes positively to the daily diet of society. To establish the correct formula for the elaboration of chocolate cream, palm stearin was used as a substitute for cocoa butter, the product is based on the formation of an emulsion, which involved variations in the proportions of water and palm stearin, as well as the selection of emulsifiers and thickeners in adequate concentrations until a stable emulsion was obtained. Tests were carried out at the pilot batch level in which the stability of the emulsion was controlled, observing the changes that occurred over time, and then the formulation with the best physical, chemical, sensory and duration characteristics was chosen. Once the formula was selected, a new batch was produced, which was subjected to a systematic random sampling, from which five samples were chosen, the product was subjected to a stability and quality control analysis to determine its shelf life, in addition to the proximal and microbiological analysis of the product, complemented with the determination of: the acidity and peroxide indexes, water activity, sensory analysis of the chocolate cream controlling the color, flavor, odor. The stability test (shelf life) of the chocolate cream was carried out under accelerated conditions, using a stability chamber type LAB LINE INSTRUMENT,INC MODEL:700ASDC21 during one month with a relative humidity of 70% and a temperature of 40.15 °C and applying the Arrhenius model, which allowed to verify that the month that the product remains in accelerated conditions corresponds to six months in which the product is suitable for human consumption.