Cocoa Butter Substitute Production by Mixing the Fraction of Palm Kernel Stearin with Tengkawang Fat

DOI

10.2991/aer.k.210825.029How to use a DOI?

Keywords

blending fat, cocoa butter substitutes, exotic fat, fat practionation, tengkawang

Abstract

In the chocolate and confectionary industry, there are several types of alternative fats to replace cocoa butter (CB), including cocoa butter substitute (CBS). CBS is a CB substitute fat derived from lauric fat, namely coconut oil (CNO) or palm kernel oil (PKO) which is modified physically (fractionated) or chemically (hydrogenation and interesterification). The most suitable part of PKO for making CBS is the stearin fraction (PKOs) which has an iod value (IV) of 5-7. Fractionation PKO at 19oC for 210 minutes produced 42% of PKOs with IV 5-7. PKOs were then blended with tengkawang fat (LT) with 5 levels of comparison (PKOs:LT), namely (70:30), (60:40), (50:50), (40:60), and (30:70) to saw the CBS characteristics. The parameters observed were melting point, solid fat content profile (SFC), and organoleptic properties of CBS (color, taste, and overall acceptance). The study was arranged in a completely randomized design with 3 replications. Variance analysis was carried out to see whether there were differences between treatments. Furthermore, to find out the best treatment, a further test was carried out using DNMRT at the 5% level. The results showed that the ratio (PKOs: LT) greatly influenced the characteristics of the CBS produced. In compositions with the amount of PKOs equal to or slightly more than LT, the resulting CBS melting point and SFC profile were closer to the melting point and SFC profile of CB. Thus it could be concluded that to produce CBS with a profile that has the closest physical properties to CB could be obtained from blending PKOs with LT in the ratio (40:60) or (30:70).

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Mursalin Mursalin
AU  - Yernisa Yernisa
PY  - 2021
DA  - 2021/08/26
TI  - Cocoa Butter Substitute Production by Mixing the Fraction of Palm Kernel Stearin with Tengkawang Fat
BT  - Proceedings of the 3rd Green Development International Conference (GDIC 2020)
PB  - Atlantis Press
SP  - 160
EP  - 163
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.210825.029
DO  - 10.2991/aer.k.210825.029
ID  - Mursalin2021
ER  -