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 …

Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …

The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel
obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates …

Cocoa butter substitutes (CBS) used for chocolate preparation was produced using a
mixture of palm kernel oil (PKO) and enzymatically interesterified fats. The interesterified fats …

This study examined the physical properties of enzymatically produced palm oil-based
cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution …

This paper reports an experimental study of the formation and properties of dark chocolate
prepared using novel CB alternative fats (CBAs): symmetric (OS at O) and asymmetric (S at …

Modification of vegetable oils is carried out to make them suitable according to their specific
end use as most of the vegetable oils in original forms do not meet the recommended dietary …

Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in
tropical and subtropical climatic conditions has become a major research area in the …

Abstract Chloropropanols such as 3 monochloropropane-1, 2-diol (3-MCPD) are potentially
carcinogenic and/or genotoxic processing contaminants that are formed during chocolate …

Fat is of the most important ingredients in bakery products which contributes in providing
textural properties of the baking products, particularly biscuits. Three entirely different olein …