Physical and chemical properties of some cocoa butter substitutes
2009
Bendary, M,M. | Sulieman, A.M.
Cocoa butter substitutes (CBS) are lauric fats normally derived from palm kernal oil, are good stability shelf life and very good texture. This study compared between Croklaan Special 555/E (CLSP 555/E), kerme and two blends from CLSP 555/E and kerme at ratio of 3:1 and 1:1 (w/w). Cocoa butter substitutes and their blends were examined for some physical and chemical characteristics. The obtained results revealed slight differences in the refractive index of CLSP 555/E, kerme and their blends 3:1 and 1:1 being 1.44205, 1.44324, 1.44238 and 1.44264, respectively. The melting point of CLSP 555/E was 37 - 38°C, kerme 34 - 35.1°C, blend (3:1) 35 - 36.5°C and blend (1:1) was 34.8 - 35 °C. Free fatty acids for CLSP 555/E, kerme, blend (3:1), and blend (1:1) were 0.036%, 0.054%, 0.042% and 0.05%, respectively. Iodine values of CLSP 555/E, kerme, blend (3:1) and blend (1:1) were 1.05, 9.75, 2.13 and 4.47, respectively. Peroxide values recorded 0.106, 0.183, 0.120, and 0.143 for CLSP555/E, kerme, blend (3:1) and blend (1:1), respectively. Saponification values of both cocoa butter substitute and blends was ranged from 248 to 250. The unsaponifiable matter of CLSP555/E, kerme, blend (3:1) and blend (1:1) were 0.57%, 1.24%, 0.72% and 0.83%, respectively. Solid fat contents of both CLSP555/E and blend (3:1) were higher than that of kerme and blend (1:1) at temperature of 20°and 30° C.
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