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| Chocolate fats and its analysis, application research: a review |
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| DOI： |
| KeyWord:cocoa butter cocoa butter equivalent crystallization bloom heat tolerance |
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| Abstract: |
| Recently chocolate has become popular, however the production of cocoa raw materials faces the issues about limited and unstable supply, and that effects the development of chocolate. As the cocoa butter alternative, cocoa butter equivalent is the most similar to cocoa butter in terms of compositions and characteristics. Cocoa butter equivalent has extensive sources of raw materials and improvement in product stability, besides that, it plays an important role in improving the quality of chocolate. Therefore, the research on cocoa butter equivalent has gained extensive attention in the worldwide. The aspects of composition, crystallization, analytical methods and quality improvement such as bloom resistance, heat tolerance about cocoa butter and cocoa butter equivalent were reviewed so as to provide some references for the chocolate fats and chocolate quality improvement. |
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