Blended palm fractions as confectionery fats: a preliminary study

The study looked into the mouldability of cocoa butter alternative (CBA) from blended palm fractions namely palm mid fraction (PMF) IV 45, palm kernel oil (PKO) and palm stearin (POs) IV 33 and IV 14 for the production of chocolate bar. PMF, PKO and POs IV 33 and IV 14 were blended in eight different optimized ratios based on solid fat content (SFC) response of more or close to 50% at 20°C, SFC of less than 10% at 37°C and SFC of less than 5% at 40°C to produce a melt in the mouth and mouldable plain chocolate bar. Mouldability and snappability of the chocolate bar were the main parameters of the study. Physicochemical properties of the fat blends namely the fatty acid composition (FAC), triacylglycerol composition (TAG), solid fat content (SFC), crystallisation rate at isothermal temperature of 5ºC, 10ºC and 20ºC, thermal behaviour, polymorphism, crystal morphology and compatibility test with cocoa butter (CB) for selected fat were also determined. Fat F blend with 91% PMF, 1% PKO, 5% POs IV 33 and 3% POs IV 14 showed the highest SFC (47%) at 20ºC and was able to be moulded and demoulded at 10ºC by 45 min. It has the highest rupture tension (105.28 g cm–²) and breaking force (5501 g)at 10ºC. The composition of oleic acid, linoleic acid, total monounsaturated fatty acid, crystal morphology (density) as well as SFC profile at 20°C and crystallization rate profile at 5°C, 10°C (after 40th min) and 20°C (before 35th min) of fat F were comparable with CB while other FAC, TAG, thermal behaviour and polymorphism were dissimilar to CB. Fat F, 10%-30% was observed to be compatible (no eutectic) with CB and therefore, has the potential as fat for chocolate bar. The addition of 10%-30% of fat F to CB increased the SFC to 57% at 20°C. Fat F (30%) with CB could be demoulded by 30 min and produced snappability (breaking force) of 5032.71±85.91 g at 20°C after one day stabilisation period. Palm-based fat blend having 91% PMF, 1% PKO, 5% POs IV 33 and 3% POs IV 14 and CB has the potential to be used as alternative fat for chocolate bar which can eventually benefit the confectionery industry.