Open AccessA Review on Cocoa Butter Alternatives in Chocolate Preparation
Author(s) -
Writtika Das,
Satyajit Das,
Shairee Ganguly Dolanchapa Sikdar,
Kaushik Bandyopadhyay
Publication year - 2021
Publication title -
international journal of modern trends in science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-3778
DOI - 10.46501/ijmtst070130
Subject(s) - food science , chemistry , fat substitute , coconut oil , cocoa bean , butterfat , milk chocolate , rapeseed , soybean oil , interesterified fat , organic chemistry , milk fat , linseed oil , lipase , fermentation , enzyme
Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant tooxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its meltingpoint is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations.That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , likefrom enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute(CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, atleast 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation ofmilk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides,fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauriccontained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives havevarious advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product.As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on thetheory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives inthe production of chocolate.