Restructuration Fatty Acid Oil Castor Being Cocoa Butter Substitute Through Dehydration Reaction Castor Oil And This Interesterification With Coconut Oil

The purpose of this research to restructuring its acid fatty oils castor result of dehydration with coconut oil through the process interesterification to produce cocoa butter substitute (CBS). Coconut oil is obtained from coconut milk by heating it slowly over low heat. The resulting coconut oil has a FFA is 1.667%, a peroxide is 10.229 MekO2 / Kg and an iodine is 7,7080 gI2/100g, which meets the second quality standard according to SNI 01-3741-2002. The restructuring was carried out by interesterification of dehydrated castor oil with coconut oil with a ratio (50:50); (60:40); (70:30); (80:20) dan(90:10)with a NaOCH3 catalyst. The results showed that the interesterification of dehydrated castor oil with coconut oil with a ratio (50:50) was the most optimal ratio with a melting point of 33 oC which corresponds to cocoa oil (32 oC-35 oC) and contain omega-6 fats (linoleic acid).

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Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Journal of the Saudi Society of Agricultural Sciences ◽

10.1016/j.jssas.2018.02.005 ◽

2019 ◽

Vol 18 (4) ◽

pp. 443-448 ◽

Cited By ~ 2

Author(s):

Halimatun Sa'adiah Abdul Halim ◽

Jinap Selamat ◽

Seyed Hamed Mirhosseini ◽

Norhayati Hussain

Keyword(s):

Cocoa Butter ◽

Coconut Oil ◽

Cocoa Butter Substitute ◽

Butter Substitute ◽

Sensory Preference

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Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v31i2.166 ◽

2015 ◽

Vol 31 (2) ◽

pp. 109-118 ◽

Cited By ~ 1

Author(s):

Hasrul Abdi Hasibuan ◽

, Ijah ◽

Aga Prima Hardika

Keyword(s):

Melting Point ◽

Cocoa Butter ◽

Protein Content ◽

Palm Oil ◽

Palm Kernel ◽

Fat Content ◽

Cocoa Butter Substitute ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Butter Substitute

Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil, palm kernel oil

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OPTIMIZATION OF COCOA BUTTER EQUIVALENT PRODUCTION FROM FORMULATED HARD PALM OIL MID-FRACTION AND CANOLA OIL BLENDS

Jurnal Teknologi ◽

10.11113/jt.v78.9243 ◽

2016 ◽

Vol 78 (6-12) ◽

Author(s):

Reiza Mutia ◽

Dayang Norulfairuz Abang Zaidel ◽

Ida Idayu Muhamad

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Reaction Time ◽

Cocoa Butter ◽

Linolenic Acid ◽

Palm Oil ◽

Canola Oil ◽

Cocoa Butter Equivalent ◽

Omega 3 ◽

Omega 6

The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which was marked by the higher percentage of linoleic acid (omega-6, 4.53±0.06%) and linolenic acid (omega-3, 0.74±0.14%) in CBE than CB (omega-6, 2.68±0.34%). Enzymatic interesterification was not altering fatty acid content in the CBE, especially linoleic acid (omega-6) and linolenic acid (omega-3) which was characterized by no significant difference (p > 0.05) between the fatty acid profile of initial mixture (before interesterification) and CBE (after interesterification).

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Cocoa butter and cocoa butter substitute as a lipid carrier of Cuminum cyminum L. essential oil; physicochemical properties, physical stability and controlled release study

Journal of Molecular Liquids ◽

10.1016/j.molliq.2020.113638 ◽

2020 ◽

Vol 314 ◽

pp. 113638

Author(s):

Maryam Khosh manzar ◽

Mir Khalil Pirouzifard ◽

Hamed Hamishehkar ◽

Sajad Pirsa

Keyword(s):

Controlled Release ◽

Essential Oil ◽

Cocoa Butter ◽

Physicochemical Properties ◽

Physical Stability ◽

Cocoa Butter Substitute ◽

Cuminum Cyminum ◽

Butter Substitute ◽

Release Study

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Cocoa Butter Substitute (CBS)

IUPAC Standards Online ◽

10.1515/iupac.73.0161 ◽

2016 ◽

Author(s):

J. Beare-Rogers ◽

A. Dieffenbacher ◽

J. V. Holm

Keyword(s):

Cocoa Butter ◽

Cocoa Butter Substitute ◽

Butter Substitute

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KORELASI KONSENTRASI COCOA BUTTER SUBSTITUTE TERHADAP KARAKTERIKSTIK WHITE CHOCOLATE YANG DIPERKAYA BLACK TEA POWDER (Camellia sinensis)

Pasundan Food Technology Journal ◽

10.23969/pftj.v5i3.1270 ◽

2019 ◽

Vol 5 (3) ◽

pp. 205

Author(s):

Yusep Ikrawan

Keyword(s):

Cocoa Butter ◽

Camellia Sinensis ◽

Black Tea ◽

Cocoa Butter Substitute ◽

Butter Substitute

Tujuan penelitian ini adalah untuk mengetahui korelasi substitusi cocoa butter (CBS) dengan penambahan serbuk teh hitam terhadap karakteristik fisik, kimia dan organoleptik, dan untuk mengetahui kadar asam palmitat pada produk coklat putih akibat penambahan katekin pada bubuk teh hitam. Rancangan penelitian yang digunakan adalah metode regresi linier sederhana, dimana variabel independen menyatakan konsentrasi substitusi cocoa butter adalah 38%, 40%, dan 42% dengan variabel terikat menyatakan ketegasan dan titik lebur. Desain analisis dilakukan untuk menentukan hubungan antara variabel bebas dan variabel terikat dengan menghitung korelasi antara dua variabel (CBS untuk titik leleh dan titik leleh) ke respon yang diukur. Respn variabel organoleptik meliputi warna, rasa, rasa, tekstur, dan aftertaste. Analisis kimia yang dilakukan adalah kadar lemak total, kadar asam lemak, kadar theaflavin, dan kadar katekin. Analisis fisik dilakukan pada titik leleh dan kekerasan cokelat. Hasil penelitian menunjukkan bahwa kandungan substitusi mentega coklat berkorelasi positif dengan serbuk teh hitam terhadap karakteristik titik leleh, tetapi berkorelasi negatif dengan karakteristik kekerasan coklat putih.

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