Food Science and Biotechnology

, Volume 28, Issue 6, pp 1649–1658 | Cite as

Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

  • Cai-Hua Jia
  • Jung-Ah Shin
  • Ki-Teak LeeEmail author


An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.


Cocoa butter Evaluation model Fatty acid composition Triacylglycerol profile Cocoa butter equivalent 


Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
  2. 2.Department of Food Science and TechnologyChungnam National UniversityDaejeonRepublic of Korea

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