59
If such CBEs are added during manufacturing of confectionery products, consumers have to be informed about their presence by appropriate labeling
According to the Directive 200036EC “Chocolate Directive”, a number of specified vegetable fats other than CB may be added to a maximum of 5 of the
total weight of the finished product. Ulberth et. al., 2003. Implisitly, it inform that a product can not be claimed as chocolate if the vegetable fat addition are
more than 5 in a product or if there is no cocoa butter contained in a product. However, it has different regulation in Indonesia.
There are two regulations about chocolate products in Indones ia: milk chocolate and chocolate vermicelli. Milk chocolate is defined as a food product
that obtained from one of or mixture of cacao nib, cacao mass, cocoa powder, or cocoa powder without fat with or without cocoa butter, milk solid, and permitted
food additives SNI 01-4293-1996. Chocolate is defined as a food product in a vermicelli shape obtained from one or mixture of cacao nib, cacao mass, cocoa
powder, or cocoa powder without fat, with or without cocoa butter, and other permitted food additives SNI-01-4293-1996. In fact, these standards are
arranged based on CODEX standard but there is a miss where Indonesian regulation do not mention about the permitted vegetable fat or the maximum
addition limit. Hence, it caused the big variability of choco late quality in Indonesia.
The ingredient’s information label of the products show s that there are some chocolates contain cocoa butter without any CBA or vegetable fats
addition such as Chocolate A, B, C, D, and G. Some chocolates were informed of vegetable fat addition such as Chocolate F, H, and I. Moreover,
all of the low-price chocolate , chocolate J, K, L, and M were informed for no cocoa butter contained but vegetable fat as the main fat based ingredient and
so-called non cocoa butter CB chocolate s. In contrast, chocolate E which included as middle-price chocolate was also informed as non -cocoa butter
chocolate in its ingredient label.
B. TOTAL FAT AND COCOA BUTTER CONTENT
Chocolate is a food containing 28 -36 percent fat with sugar, cocoa liquor, lecithin, vanillin and salt mixed in dark chocolate, and milk solid
mixed in milk choc states that fat acco
considerable import processing condition
also makes a great d on the eating quali
flavour release and products is crucial f
bar products is given
Figure 2. Th
According to from about 25 to
milk or white choc based on the total we
during manufacture distribution CSD o
chocolates complete 30–35. These ex
melt than similar pro on behaviour durin
duration in high fat
44.94
a
44.15
ab
0.00 10.00
20.00 30.00
40.00 50.00
A B
T o
ta l F
a t C
o n
te n
t
hocolate Kumara, 2003. Norberg and Karlsham counts for one -third of the content of chocolate
portance for the qualit y of the chocolate as it ions such as tempering and cooling. The type of
t deal of difference to the consumer. It has a maj qualities of the final product, including melting be
nd consistency. Finally, the choice of fats in conf l for their shelf life. The total fat content of the
en in Figure 2.
The Total Fat Content of The Chocolate Bar Produc to US Patent 2001 t he fat content of chocolate
to about 40 by weight depending on whether i hocolate but is usually from about 30 to 34 by
l weight of the chocolate. The fat content in c ure influences the degree of crystallinity and cr
of their corresponding tempered products. Low eted melting at higher temperatures than those wit
explain that lower fat chocolates required longe products with higher fat contents, again with a like
during consumption Afoakwa et al., 2008. Lowe at chocolates can be attributed to reductions in inte
44.94
a
44.15
ab
29.83
d
30.59
d
30.77
d
28.95
d
35.38
bcd
42.05
abc
33.36
cd
26.19
d
33.14
cd
30.09
d
B C
D E
F G
H I
J K
Chocolate
60 hamn 2006
ate. It is of it influences
of fat used ajor impact
behav iour, onfectionery
he chocolate
oducts te may vary
r it is plain, by weight
n chocolates crystal size
ow fat 25 with more fat
onger time to ikely impact
ower melting nter -particle
33.14
cd
30.09
d
33.61
cd
K L
M
61 interactions and increased free -moving plastic flow, possibly related to yield
value of products Afoakwa et al., in press; Beckett, 2000; Do et al., 2007.
The total fat content table shows t hat Chocolate A, B, and H have high total fat content, 44.94, 44.15, and 42.05 respectively. According to the
Afoakwa 2008, Chocolate A, B, and H tend to have lower melting duration than others. Chocolate C, D, E, G, I, K, L, and M have total fat content about
one third of the content of chocolate. Chocolate F and J h ave lower total fat content than others, which are
28,95 and 26,19 respectively, means that they might have higher melting duration than others. All of the total fat
content of chocolates was higher than SNI 01 -4293-1996. According to the SNI, a milk chocolate must have total fat higher than 25.
However, melting properties were affected by many factors such as the cocoa butter type that
differentiate the chemical composition and the chocolate processing that affecting to the physical property. Therefore , the high total fat content does not
imply the high cocoa butter content in a chocolate. Cocoa butter CB is a major component of the fat phase of chocolate.
CB contributes 30 to 40 percent by weight to finished chocolate, and it is responsible for the physical and sensory properties of chocolate. Consequently,
cocoa butter or cocoa butter -like fat should be extracted from the chocolate s before they were analyzed. The CB or cocoa butter -like fat is extracted by
acetone. Acetone, a polar solvent, is suit able for obtaining the solid mid -fraction,
because symmetrical 1,3- disaturated triacylglycerols StUSt in acetone tend to selectively crystallize more that nonsymmetrical 1,2 - or 2,3-disaturated
triacylglycerols SSU, while in nonpolar hexane, both symm etrical and nonsymmetrical disaturated triacylglycerols tend to be nonselectively
crystallized. Acetone is the preferred solvent for obtaining an StUSt -rich midfraction as DG, which is removed as a liquid fraction. However, the use of
more than one solvent to achieve the desired triacylglycerols composition in multistep fractionation would make the whole process more complicated and
expensive. Thus, multistep fractionation combining dry fractionation DF and solvent fractionation SF using acetone was as sumed to be the most efficient and
suitable method Hashimoto, et. al., 2001. The dry fractionation was held in 4 C
to get the triglyceride the chocolate.
Figure 3
Figure 3 sho Chocolate A or from
Chocolate A and B, cocoa butter content,
chocolates, contain o another important co
basis is used in milk to dark chocolate to
more cocoa butter c because the most exp
there is no linearity content. The using
content, while it doe labels, Chocolate F, G
addition in their prod Furthermore,
based chocolate and shows that chocolate
M
fg
10.55 L
g
7.05 K
fg
10.84 J
g
7.15 5
10 15
20 25
30 35
40
5 2
5 4
5 6
5 C
o co
a B
u tte
r Lik e
F a
t C o
n te
n t
ride crystals. Figure 3 shows the cocoa butter-like fat
re 3.
Cocoa Butter Like Fat Content of Chocolates how the cocoa butter like fat content from Chocol
rom the cheapest chocolate to the most expensive B, which are the most expensive chocolate s have t
nt, 30.99 and 33.88 . Chocolate C and D, whic n only 18.56 and 15.90 cocoa butter -like fat.
component in chocolate. Up to 30 percent milk f ilk chocolate, and it is often added at lower levels
to control hardness Metin and Hartel, 1998. Gene r content in a product will gives more expensiv
xpensive ingredient in the chocolate is cocoa butter. rity between price and the amount of cocoa butt
ng of vegetable fats will increase the cocoa butt does not increase the price s ignificantly. From their
, G, H, I are mentioned as chocolates that have veg products.
ore, there is a significance difference between coc nd ‘chocolates’ that do not contain cocoa butter.
ate E, J, K, L, and M have lower cocoa butter -like
K
fg
10.84 J
g
7.15 I
ef
13.31 H
b
24.36 G
c
20.20 F
c
20.35 E
g
7.71 D
de
15.90 C
cd
18.56
6 5
8 5
1 5
1 2
5 1
4 5
1 6
5 1
8 5
2 5
2 2
5 2
4 5
2 6
5 2
8 5
3 5
3 2
5 3
4 5
Price
62
fat content in
Chocolate M to e chocolate.
e the highest hich are milk
t. Milk fat is k fat on fat
s 5 percent enerally, the
nsive product er. However,
butter -like fat butter -like fat
heir product’s egetable fats
cocoa butter ter. Figure 3
e fat content
B
a
33.88 A
a
30.99
3 4
5 3
6 5
3 8
5 4
5 4
2 5
than others, which
10.55
. This findi unsaturated saturated
amount and other chocolates. These ch
vegetable fats and fi starch and others is
butter-like fat conten
Figure 4. Coc
The fat comp other fats may conta
chocolate should be contributes more in t
content in the fat ba and others. Generally
lead to the higher co G, and H have cocoa
and M have low coco K, L, and M, which a
cocoa butter-like fat CB chocolate has coc
M
d
31.39 L
d
23.42 K
d
32.72
10 20
30 40
50 60
70 80
90
5 2
5 4
5 C
B Lik
e F
a t C
o n
te n
t in T
o ta
l F a
t
h are respectively
7.71, 7.15, 10.84, 7.
nding implies that the cocoa butter -like fat or ted StUSt triacylglycerol in these products only
r fat or any compounds may have been added chocolates are labelled for not containing cocoa
nd filler such a s starch, maltodextrin, or malt. The a is made to increase the chocolate mass, so reduce
ent.
Cocoa Butter Like Fat Content in Total Fat of Chocol ompounds in a chocolate consist of mainly cocoa but
ontained in a chocolate such milk fat. Since the fa be dominated by cocoa butter, so the cocoa butt
n the total fat content. Chocolate B has the highest coc based of chocolate, 76.74, followed by chocolate
lly, it can be sum up that the higher price of a choc cocoa butter content in a c hocolate. Chocolate A, B,
ocoa butter content more than 50 but chocolate E, ocoa butter content in the based fat of product. Choc
h are labelled as non -CB based chocolate, seems onl at around 30 of the fat based. Chocolate I which i
ocoa butter content only 39.89.
L
d
23.42 K
d
32.72 J
d
27.30 I
cd
39.89 H
bc
57.93 G
bc
57.09 F
ab
70.30
E
d
25.05 D
bc
51.97 C
ab
62.22
6 5
8 5
1 5
1 2
5 1
4 5
1 6
5 1
8 5
2 5
2 2
5 2
4 5
2 6
5 2
8 5
3 5
3 2
5 3
4 5
Price
63 7.05, and
or saturated only in small
ed to these oa butter but
he addition of duce the cocoa
Chocolates butter. The
fat based in butter should
cocoa butter ate F, A, C,
hocolate will , B, C, D, F,
E, I, J, K, L, Chocolate E, J,
only contain h is not non -
B
a
76.74 A
ab
68.96
3 4
5 3
6 5
3 8
5 4
5 4
2 5
C. TRIACYLGLYCER
