Development and characterization of cocoa butter alternatives from palm-based oils for chocolate application

Abstract

Cocoa butter (CB) is the main ingredient of chocolate, which is expensive among the vegetable fats/oils. This study was undertaken to produce a suitable alternative to CB in terms of melting profile and chemical composition from palm-based oils using blending and/or enzymatic interesterification. Cocoa butter substitute (CBS) made from palm oil fractions was used to produce dark chocolate and its physical and sensorial properties such as taste, appearance and hardness were evaluated. CBS made dark chocolate possessed physical and sensory properties similar to CB made dark chocolate, making the CBS a potential low-cost alternative to formulate chocolate.