Usage of palm oil, palm kernel oil and their fractions as confectionery fats

Abstract

Palm oil, palm kernel oil and their fractions are currently being used globally in food products because of their versatility and cost-effectiveness. They are widely used in various food applications such as cooking oils, margarines, shortenings and vanaspati. In addition, they are vastly utilised in the confectionery industry especially in the chocolate confectionery. Due to the high price and inconsistent supply of cocoa butter, palm oil, palm kernel oil and their fractions have been used to produce cocoa butter alternatives (CBA) namely; cocoa butter equivalent (CBE), cocoa butter replacer (CBR) and cocoa butter substitutes (CBS) in which each one has its own strength for different confectionery applications. Technological developments in fractionation, interesterification and hydrogenation have brought palm oil, palm kernel oil and their fractions to a higher level of usage in the chocolate confectionery industry. Compilation of studies have shown that CBE, CBR and CBS can be produced from various technological paths to obtain the desired requirements. In addition, palm oil and its fractions are also suitable for other confectionery applications such as soft chocolate, chocolate syrup, ice cream coating and confectionery filling.