19 Palm Oil Developments 70 (June 2019) p. 19,32-35 INTRODUCTION Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat because of its desirable characteristics, which include glossiness and snap ability as well as sensory attributes (such as mouth feel and flavour release), that are imparted to the end product, chocolate (Ozan et al., 2008; Lipp et al., 2001; Shukla, 1995). Its characteristic of being solid and crystalline at 20ºC while being capable of melting in the mouth at body temperature makes cocoa butter an outstanding fat for chocolate. However, it is not cost effective because of the uncertainty in its supply (as a result of low productivity, pest attacks and difficulties in cultivation of cocoa) (Tchobo et al., 2009; Abigor et al., 2003; Lipp and Anklam, 1998). In this regard, many researches have been carried out to produce cocoa butter alternatives (CBA). Currently, CBA from vegetable oils and fats, especially from palm oil, palm kernel oil and their fractions, are very popular in the market. One particular segment of CBA called cocoa butter equivalent (CBE) is attracting much interest as it has similar physical and chemical properties as cocoa butter. Hence, it is 100% compatible for blending with cocoa butter. Production of Cocoa Butter Equivalent (CBE) through Enzymatic Interesterification of Palm Oil and its Fractions Norazura Aila Mohd Hassim* and Noor Lida Habi Mat Dian* * Malaysian Palm Oil Board (MPOB), 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia. E-mail: azuraaila@mpob.gov.my CBE can be produced through the processes of fractionation and blending of oils. Hard palm- mid fraction (HPMF) with an iodine value (IV) of less than 36 which is obtained from the third fractionation stage is suitable as CBE (Kellens et al. 2007). The most well-known process to produce CBE is through blending, when soft palm-mid fraction (SPMF) is blended with other fats that are rich in 1(3)-dipalmitoyl-2-3(1) stearoyl-2-oleoyl-glycerol (POS) and 27% 1,3-distearoyl-2-oleoyl- glycerol (SOS). As SPMF is rich in 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), the combination of SPMF and other fats that are rich in POS and SOS results in triglycerides that are similar to those of cocoa butter. These fats that are rich in POS and SOS are normally exotic fats such as illipe and sal fat (rich in POS) as well as kokum and shea fat (rich in SOS) (Bootello et al., 2012; Timms, 2003). Although blending is not continue to page 32