Study on Chocolate Production from Coconut Oil and Palm Oil Shortening

  • Wilaisri Limphapayom
Keywords: chocolate, fractionate coconut oil, medium chain fatty acids

Abstract

Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit. This chocolate processing study composed of (1) coconut oil fractionation, (2) chocolate formulation and (3) shelf-life storage determination.  Accordingly, fatty acids composition of the blend of coconut fat and palm oil shortening were determined. It was found that the said product composed of Caproic acid 0.47±0.12%, Caprylic acid 5.65±0.31%, Capric acid 5.14±0.14%, Lauric acid 42.56±0.28%, Myristic acid 16.31±0.18%, Stearic acid 14.55±0.13%, Oleic acid 9.26±0.17%, and Linoleic acid 2.16±0.35%. The saturated fatty acids and unsaturated fatty acids found in this product were 88.57±0.14% and with 11.42±0.81%, respectively. The range of melting point is 260C-330C and oxidative stability is 14.2 to 16.7 hours. The chocolate formula of pale and dark chocolate 1kg composed of coconut fat, palm oil shortening, and lecithin as emulsifier in same amounts such as 250g, 100g, and 0.5g. However, icing sugar and defatted cocoa powder are in different amounts; the icing sugar in pale chocolate and dark chocolate is 350g and 450g while the defatted cocoa powder in pale chocolate and dark chocolate is 200g and 300 g, respectively.  These chocolate products have physical properties similar to the chocolate products produced from cocoa butter. The shelf life of these products is 3 months.

Author Biography

Wilaisri Limphapayom

Post-Harvest and Products Processing Research and Development Office, Department of Agriculture, Chatuchak, Bangkok, 10900, Thailand

References

Baba, N., Bracco, E.F., Seylar, J. Hashim, S.A., 1981. Enhance thermogenesis and diminished deposition of fat in response to overfeeding with diets containing medium chain triglycerides. J. Am Oil Chem Soc. 34: 624
Babyyan, V.K. 1981. Medium chain fatty acid esters and their medical and nutritional applications. J. Am Oil Chem Soc. 58: 49A-51A.
Che Man, Y.B., Suhardiyono, A.B. Asbi., and M.N. Azudin. 1992. Acetic Acid Treatment of Coconut Cream in Coconut Oil Extraction. ASEAN Food J. 7: 38-42
Escueta, E.E. 1980. Stability studies on coconut milk and plant protein isolates based products: Physical properties. Phil. J. Coco. Stud. 5(1): 63-67.
File, B.F. 2012. Coconut oil miracle: where is the evidence. COCOINFO International journal 19 (2): 23-27.
Food and Drug Administration 2003. Food Labeling: Trans Fatty Acids. Nutrient Content Claims and Health Claims. Department of Health and Human Services, Federal Register. 68(133): 41433-41506. 354: 1601-1613.
Friberg, S.E., R.F. Goubran and I.H. Kayali. 1990. Emulsion Stability., pp 3-38. In K. Larsson and S.E. Food Emulsions. 2d.ed., Revised and Expanded. Marcel Dekker, Inc., New York.

Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission. Vol. 8 Codex Alimentarius. Fats, Oils and related products, second edition revised, 2001.
Kabara J.J, Vrable R. Antimicrobial lipids: Natural and synthetic acid and monoglycerides. Lipids 1977;12: 753-759
Kabara J.J. Fatty acid and derivatives as antimicrobial agents-a review. In: Kabara J.J, ed. The Pharmacological Effects of Lipids. Champaign IL. : American Oil Chemistry Society, 1978: 75.
Penz E.D., Joffres M.R. and Campbell N.R.C. Reduction dietary sodium and decreases in cardiovascular disease in Canada. Canadian Journal of Cardiology. June 2008, 24(6): 497-501.
Twishsri, W.P. Runheem, S. Usathit, S. Watanayothin and P. Naka, 2012. Study on Fatty Acid Composition and Amino Acid Content of Coconut Endosperm of Selected Coconut Cultivars in Thailand. CORD International journal on coconut R&D 28(2): 43-54.
U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
Published
2013-10-01
How to Cite
Wilaisri Limphapayom. (2013). Study on Chocolate Production from Coconut Oil and Palm Oil Shortening. CORD, 29(2), 6. https://doi.org/10.37833/cord.v29i2.85
Section
Articles