Physical and chemical propertes of some Cocoa butter substitutes [electronic resource].

Includes reference.

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, respecteively. 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 CLSP555fE, 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 tempreature of 20°and 30° C.

Summary in Arabic.

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