Abstract: Interesterification
is one of processes for modifying the physicochemical characteristics of oils and
fats. The industri is now relying more on interesterification to replace the
hydrogenation process to produce low or zero trans fats. Restrukturitition of
cocoa butter with chandle nut oil with the ratio (90:10), (80:20) (70:30) and
(60:40) by chandle nut lipase catalyzed interesterification. The solid fat
content (SFC), melting point (MP), fatty acids (FA), and free fatty acid (FFA)
of the interesterified mixture were evaluated. Interesterification reduced
solid fat content and melting mixture. Analysis of interesterification reaction
cocoa butter with chandle nut oil of rasio (90:10) and (80:20) gave a good
product with low solid fat content (35oC) and melting point (32oC-35oC). That
was in room temperature and melt in body temperature and zero trans fatty acid.
Key words: cocoa butter,
chandle nut oil, interesterification, chandle nut lipase, trans fatty acids
Penulis: Lelya Hilda
Kode Jurnal: jpkimiadd100052
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