Cocoa Butter Substitute

IHAW LIUS HALIM – 02211740000090

LIPID A
What is Cocoa Butter Substitute (CBS) ?

Cocoa butter substitute (CBS) merupakan

salah satu lemak pengganti cocoa butter,
yang memiliki harga yang lebih murah.
CBS diperoleh dari proses modifikasi
minyak inti sawit yaitu dengan cara
hidrogenisasi sehingga karakteristiknya
mirip secara fisik dengan CB.
CBS termasuk dalam Cocoa butter
alternatives Bersama dengan CBR dan
CBE
CBE vs CBR vs CBS
 Saturated Fatty Acids

Fatty acids name %

Caproic acid C6:0 0.04

Caprylic acid C8:0 0.76

Capric acid C10:0 0.77

Komposisi Lauric acid C12:0 11.82

Myristic acid C14:0 4.33

Cocoa Butter Substitute Palmitic acid C16:0 12.17

Margaric acid C17:0 0.04

Stearic acid C18:0 17.79

Behenic acid C22:0 0.31

Arachidic acid C20: 0 0.49

Lignoceric acid C24:0

0.19
 Unsaturated Fatty Acids

Fatty acids name %

Komposisi Palmitoleic acid C16:1 0,04

Cocoa Butter Substitute Oleic acid C18:1 45,15

Linoleic acid C18:2 5,71

Gondoic acid C20:1 0,17

Linolenic acid C18:3 0,13

 Hydrogenation1

Cocoa Butter Substitute

Production

Production

Fractionation Interesterfication
Hydrogenation
•Hydrogenation processing has been invented to obtain solid phase from
a vegetable oil containing high unsaturated fatty acids (mono,
polyunsaturated fatty acids) such as soybean oil, sunflower oil, etc. To
obtain this solid phase, unsaturated vegetable oil is treated with
hydrogen and catalyst (Nickel) presence called hydrogenation reaction.
Fractionation
• The fractionation consists in separating the oil at the liquid origin in
two phases. One of the phases is a liquid composed essentially of olein
called olein phase. The other is solid consisting essentially of stearin
called phase stearin. The mechanism is to recool slowly after heating
the oil to facilitate the formation of the cristals that make up the
polymorphism.
Interesterification
• interesterification is one of modification technique that make by
rearrangement of fatty acids of triglycerides. Fatty acids transfer in the
same triglyceride called intraesterification and the fatty acid transfer
between two triglycerides or more are called interesterification.

Technique purpose is to modify the physicochemical

characteristics of oil/fat, free trans fatty acid and thus to
evite the disease caused from it
Kegunaan Cocoa Butter Substitute