Physicochemical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) with cocoa butter mixture

Abstract

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 was selected to produce cocoa butter substitute (CBS) using enzymatic interesterification. 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 were determined using GC, HPLC, DSC, pNMR, XRD and PLM. Ternary-blend and commercial stearic/oleic acids were mixed to produce blend (80% ternary-blend/15% stearic/5% oleic) with three major fatty acids composition comparable to CB. Interesterified blend under optimised conditions of 4% lipase (w/w), incubation time of 6 h at 60°C showed a melting endotherm at 33.5°C, similar to CB. The composition of triacylglycerols (POSt and StOSt) of interesterified blend was significantly (P<0.05) increased compared to non-interesterified blend. SFC and polymorphism of interesterified fat were different from CB at 24°C. Subsequently, the CBS (interesterified blend) was added into CB at varying concentrations (w/w). 5-20% of CBS/CB showed similar melting behavior and polymorphism to CB. A desirable monotectic effect was 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. %.

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