Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

• Main Authors: Akanda, Jahurul H., Sarker, Md. Zaidul Islam, Nik Abdul Rahman, Norulaini, Ferdosh, Sahena, Selamat, Jinap, Azmir, Jannatul, K.M., Sharif, Abd Kadir, Mohd Omar
• Format: Article
• Language: English
• Published: Elsiver 2013
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/28058/1/cocoa_butter.pdf; http://irep.iium.edu.my/28058/; http://www.sciencedirect.com/science/article/pii/S0260877412005730#
• Institution: Universiti Islam Antarabangsa Malaysia

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwi...