Research Progress on Cocoa Butter and Its Substitutes

Chocolate, based on its base oil, can be categorized into natural cocoa butter (CB), cocoa butter substitutes (CBS), and cocoa butter equivalents (CBE). The Chinese standard GB/T 19343-2016 defines clear regulations for CBS use, providing a legal framework for production and fostering significant market potential. CBEs and CBS, the two primary alternatives to cocoa butter, are derived from natural oil crops such as mango kernel oil, sal fat, shea butter, palm kernel oil, and coconut oil. These oils offer controllability, stability, wide availability, and potential improvements to chocolate quality.

1. Cocoa Butter (CB)  

Cocoa butter, extracted from fermented cocoa beans, is a pale yellow fat characterized by its unique chocolate aroma. Key production areas include West Africa, Central and South America, and Southeast Asia, with Côte d’Ivoire supplying about 33% of the global cocoa market. 

- Composition: Cocoa butter primarily contains stearic acid (33.3%–35.0%), oleic acid (26.3%–36.5%), and palmitic acid (25.0%–33.0%). These fatty acids form symmetrical triacylglycerols (TAGs) like POP, StOSt, and POSt, giving cocoa butter its distinctive properties essential for chocolates that melt in the mouth but not in the hand.  

- Regional Characteristics: Variances in TAG composition affect properties like hardness and heat resistance. For example, cocoa butter from Brazil has a lower solid fat content and melting point than that from Southeast Asia.

CBEs are processed edible fats with physical and chemical properties closely resembling those of cocoa butter. Common CBEs include mango kernel oil, shea butter, kokum fat, sal fat, and illipe butter, typically made through enzymatic synthesis or fractionation.

#Notable CBEs:

1). Mango Kernel Oil (MKO):  

Rich in oleic (32.9%–46%) and stearic acids (34%–48%), it mirrors cocoa butter’s TAGs like StOSt, making it ideal for partial or complete substitution. Benefits include enhanced crystallization rates and delayed chocolate blooming.  

2). Shea Butter (SB):  

With a high unsaponifiable content (7%–17%) and fatty acid profile of oleic (35%–45%) and stearic acids (41%–58%), SB improves chocolate texture and has high commercial potential.  

3). Kokum Fat (KF):  

   Its high stearic acid content (50%–60%) and TAG composition (60%–80% StOSt) enhance chocolate's thermal stability and hardness.  

4). Sal Fat (SF):  

With 45% stearic acid and 36% StOSt, sal fat offers excellent hardness and compatibility with cocoa butter.  

5). Illipe Butter:  

Similar in TAG composition to cocoa butter, it aids in achieving optimal melting profiles when combined with PMF (palm mid fractions).

CBS are hydrogenated vegetable fats designed to mimic cocoa butter's physical properties. Derived primarily from coconut oil and palm kernel oil, CBS accounts for 80%–90% of the Chinese chocolate market due to its low cost and simple production process.

#Notable CBS:

1). Coconut Oil (CO):  

Known for its short melting range and sensory qualities similar to cocoa butter, CO requires hydrogenation or blending for optimal use.  

2). Palm Kernel Oil (PKO):  

High in lauric acid (45%) and β′ crystalline forms, PKO is used in compound chocolate and whipped toppings, with growing emphasis on non-hydrogenated alternatives due to health concerns over trans fats.