APPLICATION OF PALM KERNEL OIL BASED COCOA BUTTER SUBSTITUTE (CBS) IN FORMULATION OF INSANT COFFEE, CHOCOLATE AND MIX DRINKS

Abstract

Instant coffee, chocolate and mix of coffee with chocolate drinks are quite popular with consumers because it has a good taste, easy and fast in preparation, relatively. Besides sugar, milk and/or creamer are commonly added in preparation of instant drinks. Creamer or milk substitute powder is a fat emulsion in water. One of the fats that can be used for creamer is hydrogenated palm kernel oil or it is called cocoa butter substitute (CBS). This study was conducted to formulate instant coffee, chocolate and mix of coffee and chocolate drinks by adding CBS as an additional ingredient and assessing its effects on physico chemicals, the stability of fat in water and the organoleptic test of formulated instant drinks by panelist. The results showed that CBS can be used in instant coffee, chocolate and mix of coffee and chocolate with a maximum amount of 4 %. Increasing the amount of CBS decreased the stability of fat in water. Increasing the amount of emulsifier also causes increased the separation between the sediment and water and the optimum amount of emulsifier of 0.5%. The optimum time for mixing of instant drinks was about 30 to 45 minutes. Both, CBS from fully hydrogenated of palm kernel stearin and a mixture of palm kernel oil with palm stearin produce instant beverages that have physico chemical and acceptance properties by panelist were relatively equal.