Characterization of Cocoa Butter Equivalent from Formulated Hard Palm Oil Mid Fraction and Canola Oil Blend
Reiza Mutia AR (a*), Dayang Norulfairuz Abang Zaidel (b), Ida Idayu Muhamad (b)

a) Program Studi Agroteknologi, Sekolah Tinggi Teknologi Pelalawan, Jl. Lintas Timur Km. 28 Simpang Beringin, Bandar Sei Kijang, Kabupaten Pelalawan, Riau 28383, Indonesia
*reiza_mutia68[at]st2p-yap.ac.id
b) Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia

Abstract

A search for an alternative to cocoa butter (CB) has increased due to premium price, uncertainty in supply and variability in quality problems. The study to find cocoa butter equivalent (CBE) as an alternative to CB from available and high nutritional oils or fats was carried out using enzymatic interesterification method. The objective of this study was to characterize CBE from hard palm oil mid fraction (PMF) and canola oil blend using immobilized lipase from Rhizomucor miehei. The experiment was performed at hard PMF concentration of 50%, lipase load of 7.2% (based on weight of substrate) and reaction time of 2 hours. The characteristics observed were fatty acid profiles, triacylglycerol (TAG) composition, slip melting point (SMP) and solid fat content (SFC). CBE obtained exhibit higher percentage of linoleic acid (omega 6, 7.98%) and linolenic acid (omega 3, 2.47%) than CB (3.40% of linoleic acid) due to the addition of canola oil. TAG composition was 28.65% of POP, 19.52% of POS and 3.57% of SOS TAG. SMP value of CBE (46.25 C) was higher than CB (32 - 35 C). The SFC value of CBE was different to CB. It was due to high amount of POP TAG, free fatty acid (FFA) or saturated-saturated-saturated (StStSt) TAGs in CBE produced and also lack amount of TAGs which has oleic acid at sn 2 position.

Keywords: Cocoa butter equivalent- Hard palm oil mid fraction- Canola oil- Enzymatic interesterification

Topic: Genetically Modified Foods, Food Safety, and Product Development