Application of enzymatically glycerolysed high-oleic sunflower oil for preparation of chocolate spread

Janeta, M. and Kaszab, T. and Mardani, M. and Liu, K. and Badakné Kerti, Katalin (2026) Application of enzymatically glycerolysed high-oleic sunflower oil for preparation of chocolate spread. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (1). pp. 113-123. ISSN 0139-3006

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Abstract

This study investigated the application of enzymatically glycerolysed high-oleic sunflower oil as a sustainable alternative to conventional saturated fats in chocolate spread production. High-oleic sunflower oil was structured via enzymatic glycerolysis using Lipozyme RM IM from Rhizmucor miehei , resulting in a significant conversion of triacylglycerols into diacylglycerols and monoacylglycerols over a 10-h reaction. The modified lipid profile improved the semi-solid characteristics desirable for spreadable products. A chocolate spread was formulated using the glycerolysed oil and compared with commercial products through rheological, sensory, and consumer acceptance analyses. Rheological tests confirmed that the prototype maintained shear-thinning behavior with apparent and dynamic viscosities similar to commercial benchmarks. Quantitative descriptive analysis and hedonic testing showed that the new spread achieved comparable or superior scores in spreadability, smoothness, cocoa aroma, and overall acceptability. More than 85% of consumer panellists indicated a positive purchase intent for the prototype. These results demonstrate the potential of enzymatically structured high-oleic sunflower oil to fully substitute saturated fats in chocolate spreads, offering a healthier alternative without compromising desirable textural or sensory qualities.

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