… This work reviews the literature on the compositional data of vegetable fats used or
proposed as alternatives to cocoa butter in chocolate and confectionery products. …

… This review describes the current trends in blending the pure or modified vegetable fats and
oils for … Typical and recent fats and oils used for CBAs production, including mango seed …

… review paper is to discuss the various vegetable fats used as proposed or alternatives to
cocoa butter in chocolate … of the resulting alternative cocoa butter fats such as triglycerides in …

… reviews on the theory of the compositional data of vegetable oils, and fats which are used
as cocoa – butter alternatives … The major part of it is tryglycerols (TAOS), present in CB in a …

… This review gives a brief idea about the processing of cocoa pod, the production of cocoa
butter and its composition with fats that are commonly used as its Replacers. …

… properties of cocoa butter, milk fat and the various alternative fats. … with this regulation, as
a ministerial review of chocolate … in chocolate: part B. Analytical approaches for identification …

… the compositional and physical characteristics of cocoa butter … oil (either because part of
the chocolate fat has melted or … (1998) Review of cocoa butter and alternative fats for use in …

… compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene
composition of genuine cocoa butter … fats used in confectionery manufacturing (cocoa butter …

… properties of cocoa butter, milk fat and the various alternative fats. … They can, however, still
be used as part of a filling recipe. … coating as measured by texture analysis. A second strategy …

… chocolate composition, its processing and tempering process. Particle size distribution, fat
composition … was also studied for bloom formation analysis and they showed similar properties …