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

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 the hydrogenation and rafination process for cocoa butter substitute production using palm kernel oil in a small and medium scale industry

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/980/1/012062 ◽

2021 ◽

Vol 980 ◽

pp. 012062

Author(s):

L Junaidi ◽

N Lestari ◽

Y R Meutia

Keyword(s):

Cocoa Butter ◽

Palm Kernel ◽

Cocoa Butter Substitute ◽

Palm Kernel Oil ◽

Medium Scale ◽

Kernel Oil ◽

Butter Substitute

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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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