Statistical Mixture Design for Modelling and Optimization of Feed Mixture in the Chemical Interesterification to produce Cocoa Butter Alternatives

This study aimed to find the optimum feed mixture consist of palm stearin (PS), olein (PO), and coconut oil (CO), for chemical interesterification produce cocoa butter alternatives (CBA) with most similar melting profile butter. The was chemically interesterified using sodium ethylate as catalyst at a temperature 75°C 8 hours. Based on analysis products, pure (CO-100) (PS-100) gave alternatives. CO-100 least value Sum Square Error compared Cocoa Butter Substitute while PS-100 result Equivalent (CBE) Replacer (CBR). However, product does not meet other specifications, such Iodine slip point. Therefore, it can be concluded that best (CBA).