2. Cocoa Butter Replacers CBRs
CBRs are produced from partial hydrogenated non -lauric fats, consist of fractions hydrogenated oils: soybean, cotton, corn, peanut,
safflower, and sunflower oils. CBRs are mainly used in enrobed and coated biscuits and fillings. The improved heat stability and bloom stability
achieved by CBRs have proved to be particularly useful in warmer climates.
CBRs has the same fatty acid distribution to cocoa butter but different triacylglycerols structure. CBR s only compatible with small ratio
to cocoa butter Lipp dan Anklam, 1998. The hydrogenation parameters can be manipulated increase the reaction temperature, reduce the hydrogen
pressure, inactivate part of reaction or use sulfure catalyst promotor in maximizing the trans-octodecanoic formation to reach the desired melting
profile in product. However, CBRs melting curve have an inferior tendency to cocoa butter and have lower eating quality. CBRs are suitable for bakery
products which the texture and mass of substrate dominates the taste of products. CBRs’ quality can be improved with fractination by removing the
undesired triacylglycerol component. Consequently, the desired melting profile and the eating quality can be impr oved. CBRs using has some
advantages according to Wainwrig ht 1999: -Tempering is not needed because CBRs can crystallize spontaneously in ß‘
polymorph form -Have a good gloss and high gloss retention
-Compatible with other non -lauric fats -Compatible with cocoa butter up to 20-25 fat basic Can be used as
coating compound and suitable for spongy and soft substrate.
Table 6. Triacylglycerols Composition of Some Commercial CBRs
CBR Triacylglycerol
POP SOP
SOS SOA
A 58.1
14.8 26.8
0.0 B
73.8 9.0
17.2 0.0
C 52.3
18.3 26.2
0.0 D
24.7 26.7
41.2 7.3
Source : Nikolova-Damyanova dan Amidzhir 1992
3. Cocoa Butter Substitutes CBSs
CBSs are produced from lauric fats, which are obtained from various species of palm-tree, the main varieties being palm that produces palm-kernel
oil and coconut. The excellent melting properties and quick crystallization make CBS suitable for moulded products and where a thin coating is required.
These fats differ from nonlaurics in that they contain 47 to 48 l auric acid, together with smaller amounts of other medium - and short-chain fatty acids.
CBSs are made by hydrogenation, interesterification, and fractination Wainwright, 1999.
CBSs have totally different chemical composition but have the same physical properties with cocoa butter. Consequently, CBSs only can be used for
substituting 100 cocoa butter Lipp dan Anklam, 1998. The principal advantages and disadvantages of the lauric CBSs are as follows: good oxidative
stability; long shelf life, excellent eating quality and flavor release; no waxy aftertaste, texture very similar to that of cocoa butter i.e., excellent hardness
and snap and not greasy to the touch, solidify quickly tempered or untempered, excellent gloss and gloss retention, and availabl e at a cost far less
than cocoa butter. On the other hand, the principal disadvantage of the lauric CBS s
include mixing with cocoa butter results in a eutectic state. These fats do not tolerate more than 6 cocoa butter. When lauric CBS s are exposed to moisture
and fat splitting enzymes lipase, there is a danger of fat hydrolysis and the liberated lauric acid has a distinct soapy flavor, which can be detected even at
low concentrations. Besides, CBSs relatively have a low tolerance to milk fat.
Table 7. Fatty Acid Composition of Coconut Oil and Palm Kernel Oil
Coconut Oil Fatty Acids
Palm Kernel Oil
15 48
18 9
2 6
3 Short Chain Saturated Acids
Lauric Acid 12:0 Myristic Acid 14:0
Palmitic Acid 16:0 Stearic Acid 18:0
Oleic Acid 18:1 Linoleic Acid 18:2
8 48
16 8
2 15
3 Source : Goh and Berhad 2002
D. DETECTION OF COCOA BUTTER EQUIVALENT
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