Usage of palm oil palm kernel oil and their fractions as confectionery fats

Norazura Aila Mohd Hassim, . and Noor Lida Habi Mat Dian, . Usage of palm oil palm kernel oil and their fractions as confectionery fats. pp. 301-310. ISSN 1511-2780

Palm oil palm kernel oil and their fractions are currently being used globally in food products because of their versatility and cost-effectiveness. They are widely used in various food applications such as cooking oils margarines shortenings and vanaspati. In addition they are vastly utilised in the confectionery industry especially in the chocolate confectionery. Due to the high price and inconsistent supply of cocoa butter palm oil palm kernel oil and their fractions have been used to produce cocoa butter alternatives (CBA) namely; cocoa butter equivalent (CBE) cocoa butter replacer (CBR) and cocoa butter substitutes (CBS) in which each one has its own strength for different confectionery applications. Technological developments in fractionation interesterification and hydrogenation have brought palm oil palm kernel oil and their fractions to a higher level of usage in the chocolate confectionery industry. Compilation of studies have shown that CBE CBR and CBS can be produced from various technological paths to obtain the desired requirements. In addition palm oil and its fractions are also suitable for other confectionery applications such as soft chocolate chocolate syrup ice cream coating and confectionery filling.

Full text available from: Official URL: http://jopr.mpob.gov.my/usage-of-palm-oil-palm-ker...

Abstract

Palm oil palm kernel oil and their fractions are currently being used globally in food products because of their versatility and cost-effectiveness. They are widely used in various food applications such as cooking oils margarines shortenings and vanaspati. In addition they are vastly utilised in the confectionery industry especially in the chocolate confectionery. Due to the high price and inconsistent supply of cocoa butter palm oil palm kernel oil and their fractions have been used to produce cocoa butter alternatives (CBA) namely; cocoa butter equivalent (CBE) cocoa butter replacer (CBR) and cocoa butter substitutes (CBS) in which each one has its own strength for different confectionery applications. Technological developments in fractionation interesterification and hydrogenation have brought palm oil palm kernel oil and their fractions to a higher level of usage in the chocolate confectionery industry. Compilation of studies have shown that CBE CBR and CBS can be produced from various technological paths to obtain the desired requirements. In addition palm oil and its fractions are also suitable for other confectionery applications such as soft chocolate chocolate syrup ice cream coating and confectionery filling.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Palm kernel oil
AGROVOC Term:	Food products
AGROVOC Term:	Chocolate
AGROVOC Term:	Confectionery
AGROVOC Term:	Confectionery industry
AGROVOC Term:	Fractionation
AGROVOC Term:	Raw materials
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Fats
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24140

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