2. Cocoa butter replacers CBRs. These are fats that are partly compatible
with cocoa butter. CBRs have the same fatty acids distribution to cocoa butter but different in triglycerides structure
3. Cocoa butter equivalents CBEs or extenders. These are fats that are
fully compatible with cocoa butter chemical and physical properties similar to those of cocoa butter Lipp dan Anklam, 1998. The cocoa
butter and CBA’s difference characteristic are listed in Table 3.
Table 3. The Characteristic of Cocoa Butter and Cocoa Butter Alternatives
Characteristic Cocoa butter
CBE CBR
CBS C8
C10 C12
C14 C16
C18 C18:1
C18:2 Tempering needed
Stable cyrstal -
- -
- 25
36 34
3 Yes
ß -
- -
- 30
30 35
3 Yes
ß -
- -
- 12
14 67
6 No
ß’ 3
3 54
20 9
10 -
- No
ß’ Source : Wainwringht 1996
1. Cocoa Butter Equivalents CBEs
CBEs provide the same chemical and physical properties with cocoa butter. They are fully compatible with cocoa butter and can be mixed with
cocoa butter in any ratio in the chocolate formulations without changing the quality of product Pantzaris, 1997. CBE fats can be used in all
applications, from plain chocolate and milk chocolate to pralines. CBEs are nonhydrogenated specialty fats containing the same fatty acids and
symmetrical monounsaturated triacylglycerols as cocoa butter, simple three-component system consisting of POP, POS, and SOS tri acylglycerols;
and if these three triacylglycerols are mixed in appropriate proportions, the
resultant vegetable fat will behave as 100 cocoa butter equivalents Shukhla, 2006.
Although CBEs are not produced by mixing individual triacylglycerols, as they are very expensive to produce, this is the logic
behind the whole procedure of producing CBEs. CBEs can be made by blending, fractionation, and interesterification PORIM, 1997. Careful
preparation and blending of these materials result in a tailor -made fat equivalent to cocoa butter in physical properties. Therefore, these fats are
called CBEs Europe Economy Community EEC defines CBEs as Minifie, 1999 :
1. The StOSt triacylglycerols 65 St =Saturated, O =Ole ic 2. Triacylglycerol with sn-2 position contain unsaturated fatty acids 85.
3. Total unsaturated fatty acids content 45 . 4. Di – or tri unsaturated fatty acids 5 .
5. Lauric acids content 1 . 6. Trans fatty acids 2 .
Raw materials that can be used for CBEs production are material that rich in POP, POS, and SOS, to increase the saturated unsaturated saturated
StUSt content in product such as Illipe butt er 86 StUSt, shea nut oil 39 wt, sal fat 56 wt, and palm oil 38 wt. The fatty acids and
triacylglycerols composition of exotic fats is given in Table 4. Palm oil is fractionated to produce middle -melting fraction rich in POP; and exotic
fats, such as shea, sal, and illipe Borneo tallow, are fractionated to get triacylglycerols cuts rich in POS and SOS.
The principal advantages of incorporating CBEs are reduction in the production cost of chocolates, as CBEs, are cheaper than cocoa butter,
stabilizing influence on fluctuating prices of cocoa butter, improvement of the milk fat tolerance, an increasing resistance to storage at high
temperatures, and bloom control Sukhla, 1995. CBEs product varies, which some CBEs can fully replace the cocoa b utter while the others only
can partly substitute the cocoa butter. The more CBEs that resemble to
cocoa butter will have higher price. It is because of more cost should be used to get the pure simetric triglycerides fraction for CBEs production.
The higher POP content in CBEs will result in longer tempering time process needed and the crystallization product will soften. CBEs are
usually softer than cocoa butter but cocoa butter is less tolerance with milk fat Wainwright, 1999. Table 5. provides the chemical and physical
properties of one commercial CBE and Indonesia n cocoa butter.
Tabel 4. Fatty Acid and Triacylglycerol Composition of Exotic Fats
No Fatty acids TAGs
Cocoa butter Palm
Illipe Shea
1 Palmitic P
25 45
16 4
2 Stearic S
36 5
46 43
3 Oleic O
34 38
35 45
4 Linoleic L
2 10
- 7
5 Arachidic Ar
1 -
2 -
6 PPP
- 5
- -
7 POS
39 3
35 5
8 SOS
26 -
45 46
9 POP
16 26
7 -
10 SOAr
2 -
4 2
11 SLP
4 2
- -
12 PLP
2 7
- -
13 SLP
1 2
- -
14 PPO
- 5
- -
15 SOO
4 3
3 27
16 POO
4 19
- 2
17 OOO
- 3
- 5
Source : Pantzaris 1997
Table 5
. Chemical and Physical Properties of Commercial CBE and Indonesia Cocoa Butter
Specification Commercial CBE
Indonesia Cocoa butter
Free Fatty Acids 0.2
1.5 Melting point tempered
36-38 C
33-36 C
Iodine value 30-34
33-38 SFC IUPAC 2.150 Method
10 C
90-95 86-90
20 C
85-92 80-83
25 C
80-88 74-78
30 C
65-89 45-50
35 C
10-25 1-3
40 C
- -
FAME Fatty Acid Methyl Ester C12
0.1 max 0.1 max
C14 0.1 max
0.1 max C16
15-21 24-26
C18 40-47
34-38 C18:1
33-35 33-36
C18:2 2 max
2 max C20
2 max 1 max
CNP Carbon Number Profile C48
0.1 max 0.1 max
C50 9-11
17-19 C52
39-42 44-47
C54 43-47
33-36 C56
3-5 1-2
POP 7-11
15-17 POS
35-40 40-42
SOS 40-45
28-30 SOA
3-5 1.5-2
Source : PT Cahaya Kalbar Tbk 2004
2. Cocoa Butter Replacers CBRs
