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

• Main Authors: Akanda, Mohamed Jahurul Haque, Sarker, Md. Zaidul Islam, Nik Abdul Rahman, Norulaini, Ferdosh, Sahena, Selamat, Jinap, Azmir, Jannatul, Mohammad Sharif Khan,, Abd Kadir, Mohd Omar
• Format: Article
• Language: English
• Published: Elsevier 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/30540/2/Cocoa%20butter%20fats%20and%20possibilities%20of%20substitution%20in%20food%20products%20concerning%20cocoa%20varieties.pdf; http://psasir.upm.edu.my/id/eprint/30540/

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...