Journal articles: 'Cocoa butter'

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Dolanchapa Sikdar and Kakali Bandyopadhyay, Writtika Das, Sweta Das, Shairee Ganguly. "A Review on Cocoa Butter Alternatives in Chocolate Preparation." January 2021 7, no. 01 (January 29, 2021): 135–40. http://dx.doi.org/10.46501/ijmtst070130.

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Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting point is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations. That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , like from enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute (CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, at least 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation of milk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauric contained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives have various advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product. As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on the theory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives in the production of chocolate.

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Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

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Ginting, Nelva Meyriani, Rahmanta Rahmanta, and Lindawati Lindawati. "Analisis Daya Saing Kakao Olahan dan Faktor-Faktor yang Mempengaruhi Daya Saing Kakao Olahan Provinsi Sumatera Utara, Indonesia di Pasar Internasional." Agro Bali : Agricultural Journal 4, no. 3 (November 4, 2021): 425–37. http://dx.doi.org/10.37637/ab.v4i3.843.

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Peningkatan ekspor kakao olahan (cocoa butter) Sumatera Utara ke pasar Malaysia dan Singapura akan meningkatkan daya saing. Potensi ini memberikan nilai tambah bagi industri pengolahan kakao nasional. Tujuan penelitian menganalisis daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Internasional, menganalisis faktor-faktor yang berpengaruh terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Malaysia dan Singapura. Metode penelitian menggunakan Revealed Comparative advantage (RCA) dan Export Product Dynamic (EPD) menganalisis daya saing kakao olahan (cocoa butter) Sumatera Utara di Pasar Internasional. Regresi Linear Berganda untuk menganalisis faktor yang berpengaruh terhadap daya saing kakao olahan(cocoa butter) Sumatera Utara di Pasar Malaysia dan Singapura. Hasil penelitian menunjukkan Sumatera Utara memiliki daya saing yang kuat di Pasar Malaysia dan Singapura. Faktor-faktor yang berpengaruh terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara adalah volume ekspor kakao olahan (cocoa butter) Sumatera Utara, harga domestik kakao olahan (cocoa butter) Sumatera Utara, harga ekspor kakao olahan (cocoa butter) Sumatera Utara, harga ekspor kakao olahan (cocoa butter) Ghana, kebijakan bea keluar biji berpengaruh positif signifikan terhadap daya saing kakao olahan (cocoa butter) Sumatera Utara ke Pasar Malaysia dan Singapura.

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Neri, Alessandro, Maria Stella Simonetti, Lina Cossignani, and P. Damiani. "Identification of cocoa butter equivalents added to cocoa butter." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 206, no. 6 (June 9, 1998): 387–92. http://dx.doi.org/10.1007/s002170050279.

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Lipp, M., C. Simoneau, F. Ulberth, E. Anklam, C. Crews, P. Brereton, W. de Greyt, W. Schwack, and C. Wiedmaier. "Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents." Journal of Food Composition and Analysis 14, no. 4 (August 2001): 399–408. http://dx.doi.org/10.1006/jfca.2000.0984.

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Ghazani, Saeed M., and Alejandro G. Marangoni. "Novel Cocoa Butter Equivalent from Microalgal Butters." Journal of the American Oil Chemists' Society 97, no. 10 (August 11, 2020): 1095–104. http://dx.doi.org/10.1002/aocs.12408.

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Vereshchagin, Alexander, Irina Reznichenko, and Nikolay Bychin. "Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter." Food Industry 5, no. 2 (June 17, 2020): 29–36. http://dx.doi.org/10.29141/2500-1922-2020-5-2-4.

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The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

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Yıldırım, Ebru, Miyase Çınar, İlkay Yalçınkaya, Hüsamettin Ekici, Nurgül Atmaca, and Enes Güncüm. "Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats." BioMed Research International 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/606575.

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This study investigated the effects of cocoa butter and sunflower oil alone and in combination on performance, some biochemical parameters, immunoglobulin, and antioxidant vitamin status in Wistar rats. Forty-eight male rats were assigned to four groups, consisting of 12 rats with 3 replicates. Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa butter supplementation in the rat diet for 8 weeks. The total feed consumption in sunflower oil group was statistically lower than in the other groups. The serum creatinine level was decreased in cocoa butter group compared to control. Triglyceride and VLDL cholesterol levels were decreased in only sunflower oil and only cocoa butter groups as compared to control. The level of Ig M was statistically lower in cocoa butter and cocoa butter + sunflower oil groups than in control and sunflower oil groups. There were no statistically important difference in vitamin concentrations among trial groups. It was concluded that the supplementation of cocoa butter in diet decreased Ig M level, while the supplementation of cocoa butter and sunflower oil alone decreased the triglyceride and VLDL cholesterol levels.

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Firmanto, Hendy, Supriyanto Supriyanto, Sri Anggraheni, Agung Wahyu Susilo, and Bayu Setyawan. "Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 1 (April 30, 2019): 51–58. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i1.350.

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Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

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Buchgraber, Manuela, Chiara Senaldi, Franz Ulberth, and Elke Anklam. "Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1153–63. http://dx.doi.org/10.1093/jaoac/87.5.1153.

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Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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11

Hanafi, Ridwan Umar, and Netti Tinaprilla. "DAYA SAING KOMODITAS KAKAO INDONESIA DI PERDAGANGAN INTERNASIONAL." Forum Agribisnis 7, no. 1 (March 1, 2017): 1–20. http://dx.doi.org/10.29244/fagb.7.1.1-20.

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Indonesia should focus on cocoa products that have the highest competitiveness in order to compete with other competitors in cocoa international trade. This research aimed to analyze Indonesia’s cocoa and cocoa preparations competitiveness. Data used in this research were secondary data. Research began with analyzed cocoa and cocoa preparations market structure. The result showed that the market structure of cocoa paste, cocoa butter and cocoa powder (unsweetened) classified as an oligopoly, in the other hand cocoa beans classified as monopoly. RCA (Revealed Comparative Advantage) method showed that Indonesia had comparative advantages on cocoa beans, cocoa paste and cocoa butter (RCA>1). TSI (Trade Specialization Index) method showed that Indonesia had a tendency as a net exporter of cocoa beans, cocoa paste and cocoa butter. EPD (Export Products Dynamic) method showed that Indonesia had a high competitive advantages on cocoa beans, cocoa paste, cocoa butter and cocoa powder (unsweetened).

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BUDIANTO and DIAH KUSMARDINI. "The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture." Series II: Forestry • Wood Industry • Agricultural Food Engineering 14(63), no. 2 (December 22, 2021): 85–98. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.2.8.

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This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.

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13

Nguyen, Bach T. "Effect of coconut oil, milk powder on the viscosity and hardness of mixtures of cocoa powder and cocoa butter." Journal of Agriculture and Development 18, no. 4 (August 30, 2019): 70–80. http://dx.doi.org/10.52997/jad.9.04.2019.

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The effects of changing in composition and adding of coconut oil and milk powder on physical states and rheological properties of cocoa powder/cocoa butter mixtures were investigated. The aim of this study is to keep the product quality at the right temperature and then consumer's acceptance. The viscosity, hardness and the solidification temperature of cocoa powder/cocoa butter mixtures reduced when cocoa butter content increased or cocoa butter was replaced by coconut oil, or cocoa powder was replaced by milk powder. The viscosity (at 31oC and 50oC) significantly decreased in accordance with an increase in cocoa butter (from 40 to 50%), addition of coconut oils (from 10 to 20%) and replacement of cocoa powder by milk powder (from 5 to 10%) by weight. The cutting and breaking hardness of mixtures (at 10oC and 20oC) decreased sharply when the cocoa butter content was more than 50% of the mixture by weight. The solidification temperature of mixtures decreased from 24oC to 20oC when the coconut oil ratio increased from 20% to 40% of mixture weight

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Firmanto, Hendy. "Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 3 (December 31, 2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.

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Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.

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Wang, Fengyan, Yuanfa Liu, Qingzhe Jin, Zong Meng, and Xingguo Wang. "Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures." European Journal of Lipid Science and Technology 113, no. 9 (June 30, 2011): 1145–51. http://dx.doi.org/10.1002/ejlt.201000488.

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Ghazani, Saeed M., and Alejandro G. Marangoni. "Molecular Origins of Polymorphism in Cocoa Butter." Annual Review of Food Science and Technology 12, no. 1 (March 25, 2021): 567–90. http://dx.doi.org/10.1146/annurev-food-070620-022551.

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Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and VI) remain largely unknown. In this review, the triclinic polymorphism and melting profiles of the major triacylglycerols in cocoa butter—POP, POS, and SOS—are reviewed, and their binary and ternary phase behaviors in metastable (pseudoβ′) and stable (β2) crystal forms are discussed. We also attempt to clarify how the transformation of cocoa butter from form IV to V, as a critical step in the tempering of chocolate, is controlled by POS interactions with both POP and SOS. Moreover, we show how the crystal forms V and VI of cocoa butter are templated by crystal forms β3 and β1 of POS, respectively.

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Hermawan, Rudi. "Analisis pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap ekspor cocoa butter." Indonesian Treasury Review Jurnal Perbendaharaan Keuangan Negara dan Kebijakan Publik 4, no. 3 (December 6, 2019): 233–42. http://dx.doi.org/10.33105/itrev.v4i3.128.

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The export duty policy was initially intended to increase the value added of cocoa beans. On the other hand, in the past few years there has been a significant increase in imports of cocoa beans to meet the needs of domestic industrial in order to keep running optimally and can create added value. To assess how much influence the export duty policy for cocoa beans, the import of cocoa beans, the export of cocoa beans and the price of cocoa butter on the development of exports of cocoa butter, this study uses a quantitative approach using secondary data from various sources. The results of the analysis show that the development of the export of cocoa butter is significantly influenced by the amount of cocoa bean imports and the export of cocoa beans. but the price factor of cocoa butter and the amount of export duty does not significantly influence. This shows that the main problem is the performance of the cocoa processing industry which is strongly influenced by the availability of raw materials. In addition, although an increase in imports of cocoa beans can still be offset by an increase in exports of processed cocoa products that have added value. Kebijakan bea keluar pada awalnya ditujukan untuk peningkatan nilai tambah biji kakao. Di sisi lain, dalam beberapa tahun terakhir terjadi peningkatan impor biji kakao secara signifikan untuk pemenuhan kebutuhan industri domestik agar tetap berjalan optimal dan dapat menciptakan nilai tambah. Untuk mengkaji seberapa besar pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap perkembangan ekspor cocoa butter, penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan data sekunder dari berbagai sumber. Hasil analisis menunjukkan bahwa perkembangan ekspor cocoa butter secara signifikan dipengaruhi oleh besaran impor biji kakao dan ekspor biji kakao. Sedangkan faktor harga cocoa butter dan besaran tarif bea keluar tidak berpengaruh secara signifikan. Hal ini menunjukkan bahwa permasalahan utama adalah pada kinerja industri pengolahan kakao yang sangat dipengaruhi oleh ketersediaan bahan bakunya. Selain itu, walaupun terjadi peningkatan impor biji kakao masih dapat diimbangi dengan adanya peningkatan ekspor produk kakao olahannya yang memiliki nilai tambah.

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Mohamad, Roiaini, Baizura Aya Putri Agus, and Norhayati Hussain. "Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage." Food technology and biotechnology 57, no. 1 (2019): 59–67. http://dx.doi.org/10.17113/ftb.57.01.19.5692.

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Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.

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Buchgraber, Manuela, Franz Ulberth, Elke Anklam, H. Bernaert, B. Cleenewerck, C. Hummert, T. Lamoureux, et al. "Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1164–72. http://dx.doi.org/10.1093/jaoac/87.5.1164.

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Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.

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Venter, M. J., N. Schouten, R. Hink, N. J. M. Kuipers, and A. B. de Haan. "Expression of cocoa butter from cocoa nibs." Separation and Purification Technology 55, no. 2 (June 15, 2007): 256–64. http://dx.doi.org/10.1016/j.seppur.2006.12.003.

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Palmieri, Paige A., and Richard W. Hartel. "Crystallization of Cocoa Butter in Cocoa Powder." Journal of the American Oil Chemists' Society 96, no. 8 (June 17, 2019): 911–26. http://dx.doi.org/10.1002/aocs.12247.

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Mishra, Kim, Lucas Kohler, Nico Kummer, Simon Zimmermann, Silas Ehrengruber, Fabian Kämpf, Damien Dufour, Gustav Nyström, Peter Fischer, and Erich J. Windhab. "Rheology of cocoa butter." Journal of Food Engineering 305 (September 2021): 110598. http://dx.doi.org/10.1016/j.jfoodeng.2021.110598.

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Landfeld, Ales, Pavla Novotna, Jan Strohalm, Milan Houska, and Karel Kyhos. "Viscosity of cocoa butter." International Journal of Food Properties 3, no. 1 (March 2000): 165–69. http://dx.doi.org/10.1080/10942910009524623.

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Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska. "Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)." Applied Sciences 11, no. 6 (March 17, 2021): 2698. http://dx.doi.org/10.3390/app11062698.

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The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.

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Saranov, I. A., O. B. Rudakov, and K. K. Polansky. "Differential scanning calorimetry of cocoa butter and chocolate glaze." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 154–60. http://dx.doi.org/10.20914/2310-1202-2020-2-154-160.

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Nowadays there is a wide market for cocoa butter equivalents, substitutes and improvers for the confectionery and dairy industries. An urgent task is the development of operational instrumental methods for cocoa butter and its substitutes quality control. Thermophysical parameters are among the most important characteristics of the fat phase for the food technology. Differential scanning calorimetry (DSC) is becoming one of the most promising methods for analytical control of fat and oil products. Thermophysical data (temperatures of the maximums of endothermic peaks and their areas) for cocoa butter and chocolate glaze typical samples applied at dairy processing enterprises of the Central black soil region for the production of chocolate glazed curd bars were obtained in the work performed with its help. DSC data were compared with chromatographic data on triglyceride composition of the fat phase of cocoa butter, cocoa butter equivalents, lauric and non-lauric substitutes, and POP and SOS cocoa butter improvers. It was shown that the DSC method can control the quality of cocoa butter and chocolate glaze, identify chocolate products of different origin and triglyceride composition. Melting thermograms obtained by DSC are highly sensitive to the fat phase triglyceride composition. DSC allows reliable identification of samples of cocoa butter and glaze by melting curves in the temperature range from -100 to +50 ° C. It was found that the main melting peak of cocoa butter and its substitutes, due to the presence of a certain set of triglycerides, is observed in the temperature range from -5 to +30 °C. When examining glazes, the melting peak changes: it bifurcates, expands or narrows. Additional application of computer separation of the unseparated peaks superposition on the DSC melting curves increases the information content of the method and improves the reliability of the fat phase identification. The DSC method is characterized by sample preparation simplicity, has good reproducibility and other metrological characteristics and can be an independent method for fat and oil products identifying and quality control..

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Andrzejuk, Adam. "The Analysis of Production and Trade Patterns in Cocoa Market Worldwide and in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 14, no. 4 (December 31, 2014): 5–14. http://dx.doi.org/10.22630/prs.2014.14.4.65.

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Cocoa belongs to the group of one of the most valuable commodities in the world. Most production of cocoa beans takes place in the African countries in the Equatorial “Cocoa Belt”. However, most processing of raw products is made in Western European countries. Poland is a substantial producer of confectionery chocolate products, therefore the country imports cocoa butter and cocoa paste, which gives it 8th and 6th place in the world in terms of quantity imported. This paper presents an analysis of the world’s major cocoa trading countries in four basic physical forms: cocoa beans, cocoa butter, cocoa paste and cocoa powder.

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Coelho, Angélica G., Webysten R. P. dos Santos, Andressa A. dos Santos, Maisa G. da Silva, Francisco V. Macedo Cunha, Anderson N. Mendes, and Daniel D. R. Arcanjo. "Plant-Derived Butters as Lipid Nanocarriers: A Systematic and Prospective Review." Recent Patents on Nanotechnology 14, no. 4 (December 24, 2020): 262–75. http://dx.doi.org/10.2174/1872210514666200522213144.

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Background: Pharmaceutical nanotechnology represents an efficient alternative for the delivery of pharmacologically active plant-derived compounds, considering their protective capacity, oral bioavailability and drug vectorization capacity. In this context, butters obtained from plant seeds have emerged as promising products for the development of pharmacologically active nanostructures. They possess a complex lipid composition, allowing the formation of different emulsion systems with solid cores, since this mixture of different triglycerides is solid at room temperature and body temperature. Therefore, the systematic mapping around the technological development of nanostructures produced from plant-derived butters is potentially valuable for researchers interested in novel alternative formulations for pharmacological therapy, with potential industrial, economic, health and societal impacts. Methods: Systematic review was carried out by the search of scientific papers and patents deposited in official databases concerning the development of nanostructured pharmaceutical products using plantderived butters as starting material. The publications obtained were subjected to sorting and analysis by applying the following inclusion/exclusion criteria. Results: The Solid Lipid Nanoparticle (SLN) was the type of nanostructure produced in all the analyzed scientific papers, due to the physicochemical characteristics of the lipid constituents of plantderived butters. In this sense, 54% of the articles have reported the use of Cocoa Butter for the production of nanostructures; 28% for Shea Butter; 6% for Cupuacu Butter, 6% for Murumuru Butter and 6% for Bacuri Butter. Discussion: In the technological prospection, only two patents exhibited SLN as an invention based on cocoa butter and on shea butter, respectively. The production methods employed have included: phase inversion temperature, microemulsion, hot high pressure homogenization, high shear homogenization and ultrasonication. Conclusion: In light of this prospective review, the encouragement of novel studies in lipids-based nanotechnology is evident, considering the small number of findings so far, in order to stimulate new research involving plant-derived butters from easily cultivated fruits in tropical regions, then stimulating the pharmaceutical development of new therapeutic alternatives using biocompatible and sustainable raw materials.

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Tarigan, Elsera Br, Febriska Ditiea Utami, Nura Malahayati, and Eko Heri Purwanto. "Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao." Jurnal Tanaman Industri dan Penyegar 8, no. 3 (November 29, 2021): 121. http://dx.doi.org/10.21082/jtidp.v8n3.2021.p121-128.

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Cocoa bean shells (Theobroma cacao L.) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, 29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.

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Linovskaya, N. V., E. V. Mazukabzova, and N. B. Kondratyev. "Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 213–18. http://dx.doi.org/10.20914/2310-1202-2018-4-213-218.

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Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lower the yield of cocoa butter when it is pressed. The degree of grinding of the studied samples of cocoa liquor was (92,5?94,1) %, which will ensure the production of fine chocolate semi-finished products produced using these samples. It is also necessary to take into account the pH values of cocoa liquor. The pH level 5 will lead to a longer conching time of chocolate semi-finished products to give them optimal organoleptic properties. The best value of pH (5,6?6,2) characterized by cocoa samples №3, 4 and 6. This circumstance can adversely affect the manufacturability of the process of production of chocolate products produced using these raw components, increasing their solidification time and reducing the productivity of the line. The triglyceride composition of cocoa butter was studied, which determines the properties of fat – crystallization behavior and hardness. The melting temperature of all cocoa butter samples ranged from 33,5 ?C to 34,7 ?C, thanks to this, the finished chocolate products based on them will have good organoleptic characteristics. According to the results of the research proposed differentiation of cocoa processing products into varieties on the basis of a system of integrated assessment of their quality.

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Kerti, Katalin. "Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method." IFAC Proceedings Volumes 31, no. 9 (June 1998): 157–60. http://dx.doi.org/10.1016/s1474-6670(17)44049-3.

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Augustin, Nabilla Pratya, Edy Prasetyo, and Siswanto Imam Santoso. "ANALYSIS OF COMPETITIVENESS AND EXPORT TRENDS OF INDONESIAN COCOA TO THE FIVE DESTINATION COUNTRIES FOR 2010-2019." Agricultural Social Economic Journal 21, no. 3 (July 31, 2021): 215–22. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.6.

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This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years. The data source used is secondary data in the form of export value and volume from 2010-2019 which is sourced from uncomtrade. Data analysis methods used are RCA, EPD, and linear trend analysis. The results showed that the comparative analysis of the RCA method for the commodities of Indonesian cocoa beans, cocoa butter, cocoa paste, cocoa powder in 2010-2019 has an RCA > 1 which means that it is competitive and has a comparative advantage in destination countries. Based on a competitive analysis using the EPD method, the commodity of Indonesian cocoa beans, cocoa butter, cocoa paste, and cocoa powder in 2010-2019 have EPD retreat and falling star values. Based on linear trend analysis, the export value of Indonesian cocoa beans in 2020-2024 is predicted to continue to decline, cocoa butter and cocoa powder in 2020-2024 is predicted to continue to increase, and cocoa paste in 2020-2024 is predicted to increase and later decrease.

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Ristanti, Eky Yenita, Suprapti Suprapti, and Dhenok Anggraeni. "KARAKTERISTIK KOMPOSISI ASAM LEMAK PADA BIJI KAKAO DARI 12 DAERAH DI SULAWESI SELATAN." Jurnal Industri Hasil Perkebunan 11, no. 1 (June 15, 2016): 15–22. http://dx.doi.org/10.33104/jihp.v11i1.3410.

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Fatty acids are among the important characteristics of cocoa in the industry. The compositionof fatty acids in cocoa butter contributes to the hardness of cocoa butter. This research aims to know thecharacteristics of cocoa bean obtained from 12 regions in South Sulawesi. Fatty acids were analyzedusingg as chromatography. The results showed that the dominant fatty acids in cocoa bean were stearicacid, oleic acid, and palmitic acid, whereas highest fatty acids contents were found in cocoa beans fromSinjai Region and the lowest one were found in cocoa beans from Soppeng Region.Keywords: Fatty acids, Cocoa Beans, Composition, Gas Chromatography, SouthSulawesi

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Prasatya, I. Kadek Aditya, Lutfi Suhendra, and Ni Made Wartini. "Pengaruh Perbandingan Fase Minyak Virgin Coconout Oil (Cocos nucifera L.) dan Lemak Kakao (Theobrama Cacao L.) serta Suhu terhadap Karakteristik Sediaan Krim." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (June 10, 2020): 223. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p07.

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Virgin coconut oil turn into liquid based in a room temperature that has lot of vitamin E and coconut acid. Cocoa butter is solid in temperature that has lot of stearic acid. This research aims to know the temperature effects and comparation of oil phase , virgin coconut oil : cocoa butter in the characteristic of cream based determine the temperature and comparation of oil phase (virgin coconut oil : cocoa butter) to produce cream based. The trial design in this research was the second factorial trial. This reasearch used factorial randomized block. First factorial was the comparation oil phase of virgin coconut oil : cocoa butter consist of 3 levels, that is 1:3, 1:5 and 1:7. While in the second factorial the was heating temperatures, consist of 3 levels that is 60±2°C, 70±2°C and 80±2°C. The comparation treatments of oil phase virgin coconut oil : cocoa butter that really affected the viscosity, cohenren power, diameter of spread power and seperation ratio, heating temperature really affected with diameter of spread power and coherent power. Tempererature treatment and comporation of oil phase affected the diameter of spread power. The temperature treatment and oil phase ratio have a very significant effect on the dispersal power. Comparison of VCO and cocoa butter treatment (1:7) with a temperature of 80±2°C is the best treatment to produce cream preparations with characteristics of a homogeneous cream, viscosity (46.000 cp), cohenren power (9,77 seconds), diameter of spread power (7,075 cm), separator ratio (0,27 cm) and pH (6,65). Keywords: Virgin coconut oil, cocoa butter, temperature, characteristic, based cream.

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Tarigan, Elsera Br, and Sunjaya Putra. "ALTERNATIF LEMAK KAKAO DALAM INDUSTRI KONFEKSIONERI / Cocoa Butter Alternatives in Confectionery Industry." Perspektif 21, no. 2 (December 21, 2022): 87. http://dx.doi.org/10.21082/psp.v21n2.2022.87-96.

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Cocoa butter (CB) contains palmitic acid (> 25%), stearic acid (> 33%) and oleic acid (> 34%), which the structure arrangement are in asymmetric triglycerides form with oleic acid at the position sn-2. Increasing of CB demand are not in lined with quality and availability also highly prices as well. Tropical climate also thoughtful problem for chocolate using 100 % CB where the product melts easily. Cocoa butter alternatives (CBA) divided into three subgroup based on the function, they are cocoa butter substitutes (CBRs), cocoa butter substitute (CBSs) and cocoa butter equivalents (CBEs). The objective of this paper was to examine alternatives cocoa butter based on the properties. Fatty acids of CBRs are similar to CB, while CBS fatty acids are different however the physical properties are similar to CB. Industries utilization, CBEs is the most appealing among others CBA since they have physical and chemical properties close to CB. Palm oil is one of the sources of CBEs by utilizing the middle fraction of palm oil (PMF). CBEs from palm oil middle fraction and stearic acid has advantages such as non-toxicity and low cost. Modification of vegetable fats or oils is carried out in order to produce fatty acid with the triglycerides composition of POP, POS, and SOS similar to CB. Modifying fatty acids of oils or fats plant could by chemical or enzymatic interesterification in improving the asymmetric triglyceride arrangement, either the position at the sn-2 or sn-1,3.Keywords: Cocoa butter, cocoa butter alternative, cocoa butter equivalent, cocoa butter replacer, cocoa butter substitute. AbstrakCocoa butter (CB) mengandung asam palmitat (>25%), asam stearat (>33%) dan asam oleat (>34%), yang tersusun dalam bentuk trigliserida asimetris dengan asam oleat pada posisi sn-2. Permintaan CB terus meningkat tidak dibarengi dengan mutu dan ketersediaan yang konsisten dan harga masih tinggi. Pemanfaatan 100% CB dalam produk cokelat, juga menjadi kendala di negara-negara beriklim tropis karena mudah meleleh. Alternatif lemak kakao adalah lemak kakao yang sumbernya dari non kakao yang diinovasikan berdasarkan fungsinya sebagai lemak pengganti (CBRs), substitusi (CBSs) dan ekuivalen (CBEs). Tujuan dari tulisan ini adalah untuk menelaah alternatif lemak kakao dalam industri konfeksioneri. CBRs memiliki kandungan asam lemak yang menyerupai CB, sedangkan asam lemak CBSs berbeda namun sifat fisik menyerupai CB. Namun, pada aplikasinya di industri CBEs paling diminati karena memiliki sifat fisik dan kimia menyerupai CB. Sawit merupakan salah satu sumber CBEs dengan memanfaatkan fraksi tengah minyak sawit (PMF). Produksi CBEs dengan interesterifikasi fraksi tengah minyak sawit dan asam stearat secara enzimatis memiliki keuntungan seperti tidak toksik dan biaya yang murah. Modifikasi lemak atau minyak nabati dilakukan dalam rangka menghasilkan lemak dengan susunan trigliserida POP, POS, dan SOS menyerupai CB. Metode yang digunakan untuk memodifikasi asam lemak minyak nabati adalah dengan interesterifikasi secara kimia ataupun enzimatis dalam memperbaiki susunan trigliserida asimetris, baik pada posisi sn-2 ataupun sn-1,3.Kata kunci: Alternatif lemak kakao, ekuivalen lemak kakao, lemak kakao, pengganti lemak kakao, substitusi lemak kakao.

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HACHIYA, Iwao, Tetsuo KOYANO, and Kiyotaka SATO. "Solidification Behavior of Cocoa Butter." Journal of Japan Oil Chemists' Society 37, no. 6 (1988): 431–36. http://dx.doi.org/10.5650/jos1956.37.431.

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Fessas, D., M. Signorelli, and A. Schiraldi. "Polymorphous transitions in cocoa butter." Journal of Thermal Analysis and Calorimetry 82, no. 3 (November 2005): 691–702. http://dx.doi.org/10.1007/s10973-005-0952-7.

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Da Silva, Thais Lomonaco Teodoro, Renato Grimaldi, and Lireny Aparecida Guaraldo Gonçalves. "Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate." Brazilian Journal of Food Research 10, no. 1 (December 31, 2019): 149. http://dx.doi.org/10.3895/rebrapa.v10n1.10699.

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Thuy, N. M., H. T. N. Ha, and N. V. Tai. "Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture." Food Research 4, no. 6 (November 1, 2020): 2306–12. http://dx.doi.org/10.26656/fr.2017.4(6).377.

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The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

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Suryana, Anggita Tresliyana, Anna Fariyanti, and Amzul Rifin. "Analisis Perdagangan Kakao Indonesia di Pasar Internasional." Jurnal Tanaman Industri dan Penyegar 1, no. 1 (March 1, 2014): 29. http://dx.doi.org/10.21082/jtidp.v1n1.2014.p29-40.

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pertumbuhan konsumsi dunia. Sejak pemerintah Indonesia menerapkan kebijakan pajak ekspor kakao biji dalam rangka untuk mengembangkan industri pengolahan kakao, ada perubahan dalam komposisi ekspor kakao. Tujuan dari penelitian ini adalah menganalisis faktor-faktor yang mempengaruhi perdagangan kakao Indonesia di pasar internasional. Pengukuran menggunakan Gravity Model menunjukkan bahwa variabel yang berpengaruh signifikan terhadap ekspor kakao biji Indonesia adalah GDP riil per kapita negara tujuan, nilai tukar, dan bea keluar kakao biji. Variabel yang berpengaruh signifikan terhadap ekspor kakao powder Indonesia adalah GDP riil per kapita Indonesia dan negara-negara tujuan serta nilai tukar, sementara semua variabel yang signifikan dalam mempengaruhi ekspor kakao butter. Implikasi dari hasil penelitian adalah Indonesia dapat meningkatkan pangsa pasarnya dengan lebih memprioritaskan mengekspor kakao biji ke Cina. Kakao butter pangsa pasar sebaiknya ditingkatkan di Cina dan Australia, sedangkan untuk kakao powder, negara yang dapat ditingkatkan pangsa pasarnya adalah Rusia.Kata Kunci: Kakao biji, kakao butter, kakao powder, ekspor, Gravity ModelIndonesia is one of the largest cocoa producer and exporter in the world. Cocoa international market has great potential regarding world’s consumption growth. Therefore, Indonesia is expected to take advantage on existing opportunities. Since the government of Indonesia implemented export tax policy on cocoa beans in order to develop cocoa processing industry, there were changes in the composition of cocoa export. The objective of this study was to analyze factors that influence Indonesia’s cocoa trade in international market, by using Gravity Model. The result showed that variables that influence Indonesia’s cocoa beans exports significantly are real GDP per capita of destination countries, exchange rate, and cocoa beans export tax. Indonesia’s cocoa powder exports is significantly influnced by real GDP per capita of Indonesia and destination countries, and exchange rate, while all variables are significant in influencing cocoa butter export. The implications of this findings are Indonesia can increase market share by prioritizing of cocoa beans export to China. In the meantime, cocoa butter should be increasing market share in China and Australia, and cocoa powder in Rusia.

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Cahyani, Nabila Ayu U., Sri Mulyani, and Ni Putu Suwariani. "Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.)." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 1 (March 3, 2020): 39. http://dx.doi.org/10.24843/jrma.2020.v08.i01.p05.

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Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g. Keywords: cocoa butter, heating temperature, cream, turmeric

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FANG, T., H. ZHANG, T. T. HSIEH, and C. TIU. "RHEOLOGICAL BEHAVIOR OF COCOA DISPERSIONS WITH COCOA BUTTER REPLACERS." Journal of Texture Studies 28, no. 1 (April 1997): 11–26. http://dx.doi.org/10.1111/j.1745-4603.1997.tb00099.x.

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Montei, Carolyn, Susan McDougal, Mark Mozola, and Jennifer Rice. "Semiquantitative Determination of Mesophilic, Aerobic Microorganisms in Cocoa Products Using the Soleris® NF-TVC Method." Journal of AOAC INTERNATIONAL 97, no. 1 (January 1, 2014): 155–58. http://dx.doi.org/10.5740/jaoacint.13-120.

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Abstract The Soleris Non-fermenting Total Viable Count method was previously validated for a wide variety of food products, including cocoa powder. A matrix extension study was conducted to validate themethod for use with cocoa butter and cocoa liquor. Test samples included naturally contaminated cocoa liquor and cocoa butter inoculated with natural microbial flora derived from cocoa liquor. A probability of detection statistical model was used to compare Soleris results at multiple test thresholds (dilutions) with aerobic plate counts determined using the AOAC Official Method966.23 dilution plating method. Results of the two methods were not statistically different at any dilution level in any of thethree trials conducted. The Soleris method offersthe advantage of results within 24 h, compared tothe 48 h required by standard dilution plating methods.

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Miyasaki, Eriksen Koji, Camilia Aoyagui dos Santos, Luana Reis Vieira, Chiu Chih Ming, Guilherme A. Calligaris, Lisandro Pavie Cardoso, and Lireny Aparecida Guaraldo Gonçalves. "Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition ofd-limonene." European Journal of Lipid Science and Technology 118, no. 5 (July 23, 2015): 716–23. http://dx.doi.org/10.1002/ejlt.201400557.

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Sabariah, S., A. R. Md. Ali, and C. L. Chong. "Chemical and physical characteristics of cocoa butter substitutes, milk fat and malaysian cocoa butter blends." Journal of the American Oil Chemists' Society 75, no. 8 (August 1998): 905–10. http://dx.doi.org/10.1007/s11746-998-0265-7.

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Divya, V., D. Baskaran, and K. S. Gnanalaksshmi. "Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance." Current Research in Nutrition and Food Science Journal 5, no. 1 (March 20, 2017): 36–42. http://dx.doi.org/10.12944/crnfsj.5.1.05.

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A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted at the levels of 10 %, 20 % and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.

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Sampebarra, Alfrida Lullung. "MEMPELAJARI KESTABILAN DAN EFEK IRITASI SEDIAAN LIPSTIK YANG DIFORMULASI DENGAN LEMAK KAKAO." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 97–103. http://dx.doi.org/10.33104/jihp.v11i2.3420.

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A study on stability and irritation effects of lipstick, formulated with cocoa butter has been done.The basic formulas of the lipstick refer to Risnawati et al, formula (2012). In this case, the addition of cocoabutter and ceraalba in the formulation of the lipstics was varied, respectively, at A (5,23% and 32,17%), B(10,40% and 26,96%), and C (15,70% and 21,74%) (w/w). The results showed that the addition of 5,23%cocoa butter and 32,17% cera alba (A), resulted in the best in the lipstick formulas, in terms of homogenity,melting point, sticking power on the lips, and color intensity. In the clinical test, it also showed not irritationefects on the skin.Keywords: lipstick, cocoa butter, stability, skin irritation

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Şahin, Ertan, Esra Çapanoğlu, Aslı Can Karaça, and Aslı Barla Demirkoz. "Extraction of Cocoa Butter from by-product Cocoa Bean Shells by using SC-CO2 Extraction and Investigation of Flavour Profile and Antioxidant Capacities." Records of Agricultural and Food Chemistry 2, no. 2 (December 30, 2022): 27–40. http://dx.doi.org/10.25135/rfac.7.2204.2419.

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Recently, sustainability in terms of making the life of humanity permanent is being by far the most important subject. In this study, the production of cocoa bean shell fat, a by-product obtained from supercritical carbon dioxide (SC-CO2) extraction, and cocoa butter were compared in terms of antioxidant capacity, fatty acid composition, and flavor profile. In addition, Soxhlet method was used for the comparison of extraction yield. Extract of cocoa bean shell was obtained by supercritical extraction method with 70% yield. Fatty acid composition and flavor profile were determined using Gas Chromatography/Mass Spectrometry (GC-MS) and Dynamic Headspace-GC/MS, respectively. The yield of the cocoa bean shell extract was 4.15% at Soxhlet and 15.09% and 10.31% at SC-CO2 extraction. The fatty acid constituents extracted using SC-CO2 ranged from 23.62% to 23.72% palmitic acid, 30.83% to 31.28% stearic acid, 32.19% to 32.41% oleic acid, and 9.35% to 9.61% linoleic acid. Physicochemical properties and fatty acid composition of SC-CO2 extracted cocoa bean shell fats content were found to be comparable to that of commercial cocoa butter. Antioxidant capacity of the obtained extract in terms of β-carotene linoleic acid method and total phenolic content were found to be lower than that of cocoa butter.

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Hwang, Jihyun, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim, and Byung Hee Kim. "Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter." Molecules 26, no. 11 (May 27, 2021): 3231. http://dx.doi.org/10.3390/molecules26113231.

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Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

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49

Kelegoun, Coulibaly, David Koffi Akaki, Sadat Aw, Gossan Ado, and Simeon Coulibaly. "Cocoa Butter Color Development during Processing." Advance Journal of Food Science and Technology 5, no. 2 (February 15, 2013): 225–29. http://dx.doi.org/10.19026/ajfst.5.3248.

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50

Hashim, L., S. Hudiyono, and H. Chaveron. "Volatile compounds of oxidized cocoa butter." Food Research International 30, no. 3-4 (April 1997): 163–69. http://dx.doi.org/10.1016/s0963-9969(97)00039-2.

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Journal articles on the topic 'Cocoa butter'

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