Abstract
Cocoa butter is the main ingredient for chocolate and chocolate related confectionery products. Because of the high price, high demand and limited supply, cocoa butter alternatives are becoming important. Different vegetable fats are used for cocoa butter alternative preparation by using blending, fractionation, hydrogenation and interesterification techniques. Depending on their compatibility with cocoa butter, cocoa butter alternatives have been classified into three categories namely cocoa butter equivalent, cocoa butter replacer and cocoa butter substitute. Fatty acid and triacylglycerol profile are important chemical properties that can impact on various physical properties such as melting and crystallization behavior. Depending on temperatures and storage duration, different fat polymorphic forms are formed. Cocoa butter alternatives have been recommended for various usages like chocolate, confectionery filling, coatings and other confectionery products based on their unique physical and chemical properties.
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Mokbul, M., Siow, L.F. (2022). Cocoa Butter Alternatives for Food Applications. In: Lee, YÂ., Tang, TK., Phuah, ET., Lai, OM. (eds) Recent Advances in Edible Fats and Oils Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5113-7_11
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