The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture

Abstract

This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

“…The study indicated that cocoa butter substitutes (CBSs) are more acceptable than cocoa butter replacers (CBRs) and cocoa butter equivalents (CBEs) in chocolate making among cocoa butter alternative (CBA) subgroups. The reasons that the use of CBRs and CBEs are not as preferable as CBSs in chocolate making has been studied and is stated in ▶ Table 2 [21,22].…”

“…Polymorphic transition in solid lipid nanoparticles (SLNs) depended on multiple factors and variables in the study. For instance, the uses of lipid(s) and emulsifiers generated particle size and the applied temperature during cooling and storage might exert an effect on the polymorphic transition in SLNs ▶ Table 2 Limitation in the use of cocoa butter replacers (CBRs) and cocoa butter equivalents (CBEs) in the production of chocolate [21,22].…”