STUDY ON THE INFLUENCE OF PROCESSED COCOA BUTTER TO THE PHYSICAL PROPERTIES OF CREAM FOR HEELS FORMULA USING MIXTURE DESIGN OF EXPERIMENT
Authors: Azila, A. K. and Nur Azilah, A.
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Cocoa butter, cream for heels, formulation, mixture design of experiment
Published On: 10/05/2022
Abstract
Cocoa butter (CB) undergo several process stages and being categorized as pure prime pressed or deodorized before being used in chocolate manufacturing. The physical characteristics of the processed cocoa butter are slightly different to the fresh cocoa butter (FCB), especially melting point, pH and percentage of fatty acid composition. In this study, we used three types of cocoa butter, which are the pure prime pressed cocoa butter (PPPCB), deodorized cocoa butter (DCB) and fresh cocoa butter (FCB), to formulate the creams for heels. The physical properties (pH, viscosity and stability) of the formulated cream were measured in finding the influence of these cocoa butter. Although, the physical properties of these cocoa butter varied, the results showed that PPPCB, DCB and FCB have no influence to the physical properties of the formulated cream. Therefore, the cream for heels can be formulated with any types of cocoa butter as the properties of final products are similar to each other.