Blended palm fractions as confectionery fats: a preliminary study

Norazura Aila Mohd Hassim, . and Sivaruby Kanagaratnam, . and Noor Lida Habi Mat Dian, . Blended palm fractions as confectionery fats: a preliminary study. pp. 360-380. ISSN 1511-2780

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 20C SFC of less than 10 at 37C and SFC of less than 5 at 40C 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 5C 10C and 20C 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 20C and was able to be moulded and demoulded at 10C by 45 min. It has the highest rupture tension (105.28 g cm“) and breaking force (5501 g)at 10C. The composition of oleic acid linoleic acid total monounsaturated fatty acid crystal morphology (density) as well as SFC profile at 20C and crystallization rate profile at 5C 10C (after 40th min) and 20C (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 20C. Fat F (30) with CB could be demoulded by 30 min and produced snappability (breaking force) of 5032.7185.91 g at 20C 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.

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Abstract

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 20C SFC of less than 10 at 37C and SFC of less than 5 at 40C 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 5C 10C and 20C 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 20C and was able to be moulded and demoulded at 10C by 45 min. It has the highest rupture tension (105.28 g cm“) and breaking force (5501 g)at 10C. The composition of oleic acid linoleic acid total monounsaturated fatty acid crystal morphology (density) as well as SFC profile at 20C and crystallization rate profile at 5C 10C (after 40th min) and 20C (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 20C. Fat F (30) with CB could be demoulded by 30 min and produced snappability (breaking force) of 5032.7185.91 g at 20C 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.

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Item Type:	Article
AGROVOC Term:	Chocolate
AGROVOC Term:	Fats
AGROVOC Term:	Palms
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Palm kernel oil
AGROVOC Term:	Moulding
AGROVOC Term:	Fat content
AGROVOC Term:	Confectionery industry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9940

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