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

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

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...

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Bibliographic Details
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/
http://psasir.upm.edu.my/id/eprint/30540/2/Cocoa%20butter%20fats%20and%20possibilities%20of%20substitution%20in%20food%20products%20concerning%20cocoa%20varieties.pdf

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