Abstract: Cocoa butter which
is has long chain fatty acid, mainly palmitic and stearic can be improved in characters
by adding coconut oil to obtain low calorie fat cocoa. The addition of coconut
oil can be done only up to 20%, which is the ratio (90:10) and (80:20) cocoa
butter and coconut oil with solid fat contents of 5.53 and 4.58, and melting
points of 33.60C and 32.80C (320C – 350C is the cocoa butter’s melting point).
The process was carried out by interesterification reaction produce cocoa butter
which is free from trans fatty acid.
Keywords: Long chain fatty
acid, low calorie, solid fat content, melting point
Penulis: Lelya Hilda
Kode Jurnal: jpkimiadd100066
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