Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent

Abstract

Two types of palm oil and sal fat based cocoa butter equivalents, namely ^fCBE (produced by using co-fractionation method) and ^mCBE (produced by using conventional method) were prepared. Results showed that the ^fCBE had triglyceride composition and solidification characteristics closer to the Malaysian cocoa butter than the ^mCBE produced at the same yield percentage. Increasing acetone washing time had little effect on the ^fCBE if compared to the effect of increasing palm olein to sal fat blend ratio. Co-fractionation technique increase the compatibility between CBE component triglycerides. Thus, more palm oil can be incorporated in the preparation and the process can be carried out at not low temperature as compared to the conventional method.