The Effect of Cocoa Butter Substitute (CBS) Produced from Palm Kernel Oil and Virgin Coconut Oil (VCO) on The Quality of Milk Chocolate

Abstract

Abstract Consumption of chocolate products in the tropics is increasing. The chocolate manufacturing industry cannot rely solely on cocoa butter (CB), because cocoa butter is relatively expensive and has a low melting point, making it less suitable for the tropics. To meet the demand for chocolate, it is necessary to substitute vegetable fat which can increase the melting point and good proximate value. In the chocolate industry, vegetable fats are used which have physical properties similar to cocoa butter, known as Cocoa Butter Substitute (CBS) and virgin coconut oil (VCO). This study shows an increase in the melting point of milk chocolate substituted for CBS and VCO compared to using only cocoa butter. In addition, there was an increase in the content of carbohydrates, proteins, fats, and also the levels of lauric acid and oleic acid in milk chocolate.