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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