Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to
oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting
point is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations.
That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , like
from enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute
(CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, at
least 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation of
milk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides,
fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauric
contained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives have
various advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product.
As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on the
theory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives in
the production of chocolate.
The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture
