Trends in blending vegetable fats and oils for cocoa butter alternative application: a review

• Main Authors: M.R.Norazlina, Md Jahurul Haque Akanda, Hasmadi Mamat, Mansoor Abdul Hamid, Norliza Julmohammad, Ramlah George @ Mohd. Rosli, Patricia @ Patricia Clementina Matanjun, Noorakmar Ab. Wahab, Lee, Jau Shya, Fan, Hui Yin
• Format: Article
• Language: English; English
• Published: Elsevier Ltd. 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/30321/; https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0924224421004544; https://doi.org/10.1016/j.tifs.2021.07.016

Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of...