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

Abstract

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 worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat.

Comparison of quality characteristics between compound and pure milk chocolate

“…Main commercial chocolate categories are dark, milk and white chocolates which differ in their content of cocoa solids, milk fat and cocoa butter. Jahurul et al 1 stated that milk chocolate appears to be favored throughout the United States compared to any other chocolate type. In 2012, over 50percent consumers preferred milk chocolate compared to any other chocolate types.…”

“…All of these fats are obtained from a natural plant such as palm kernel oil (PKO), palm olein (PO), mango seed fat, soy oil, rapeseed oil, cotton oil, groundnut oil and coconut oil. 1 Lauric CBS is economical vegetable fat to replace CB and have physical properties resembling those of CB. On the other hand, lauric CBS is used to replace a major part of the cocoa butter (CB) that is present in pure chocolate.…”

Application of fats in some food products

“…The constitution of fatty acids may be different depending on the location of production, and cocoa butter produced in Brazil has high amounts of linoleic acid (3.5-3.6 %) and minor amounts of stearic acid (33.3-33.8 %) compared with those produced in Ghana, Indonesia, Ecuador, and Malaysia. Brazilian cocoa butter also has around 34.5-36.5 % of oleic acid and 25.1-27.9 % of palmitic acid (Jahurul et al, 2013). Reis et al (2011) analyzed three Brazilian commercial chocolate brands and found that white chocolate showed higher levels of lipids, followed by diet chocolate.…”

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

“…Over the last 20 years, SC-CO 2 has been well acknowledged as a promising alternative to organic solvent extraction method in the field of natural fats and oils. The major merits of SC-CO 2 method is a lack of solvent residue left in the final products and better retention of valuable components (Asep et al, 2008;Herrero, Cifuentes, & Ibanez, 2006;Jahurul et al, 2012aJahurul et al, , 2012bZaidul, Norulaini, Omar, & Smith Jr., 2007). Carbon dioxide is used as a solvent due to its nontoxic, non-flammable, inexpensive, and clean solvent, which offers great opportunities for complex separation problem.…”