Physicochemical Properties of Enzymatically Produced Palm ‐Oil‐Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture

This study aims to investigate physicochemical properties of CBS and compatibility of CBS/CB. Fatty acid, triacylglycerol, melting profile, solid fat content (SFC), polymorphism, and crystal morphology are determined using GC, HPLC, DSC, pNMR, XRD, and PLM. Ternary‐blend and commercial stearic/oleic acids are mixed to produce blend (80% ternary‐blend/15% stearic/5% oleic) with three major fatty acids composition comparable to CB. Interesterified blend under optimized conditions of 4% lipase (w/w), incubation time of 6 h at 60 °C shows a melting endotherm at 33.5 °C, similar to CB. The composition of triacylglycerols (POSt and StOSt) of interesterified blend is significantly (P < 0.05) increased compared to non‐interesterified blend. SFC and polymorphism of interesterified fat are different from CB at 24 °C. Subsequently, the CBS (interesterified blend) is added into CB at varying concentrations (w/w). A total of 5–20% of CBS/CB shows similar melting behavior and polymorphism to CB. A desirable monotectic effect is observed at 15–25 °C for these blends. Therefore, interesterified blend is potentially used as CBS to be added up to 20% with CB for chocolate production.Practical Applications: Palm‐based CBS is feasible to be used in chocolate production at 5–20 wt.%.Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic (O), and POP compositions to cocoa butter (CB), which is selected to produc...
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research