Production of palm based cocoa butter like fats

Palm oil has been used due to its low price and zero cholesterol level to produce cocoa butter like fats. The aim of this study was to poduce structured cocoa butter substitute from palm kernel olein oil by using various proportions of sodium methylate as catalyst via chemical interesterification. Fully hydrogenated palm kernel olein used for production of cocoa butter like fats. Palm based cocoa butter like fats were evaluated with regard to their melting point, solid fat content, refractive index, free fatty acid, colour and fatty acid profiles. The results showed that in terms of melting point and solid fat content of cocoa butter like fats could be produced by using 0.20 % catalyst concentration. Chemically interesterified palm kernel olein oil may be useful in the confectionary industry as a partial cocoa butter replacement. Replacement of cocoa butter could reduce the costs of confectionary manufacturers. Cocoa butter like fats can be use up to 100 % at confectionary industry. The product cost could be extensively reduced by using cocoa butter like fats instead of cocoa butter in confectionary industry.