Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

Kyoung Kyu Kang, Hyeonjin Jeon, In Hwan Kim, Byung Hee Kim

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11 Citations (Scopus)


The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81. 9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.

Original languageEnglish
Pages (from-to)347-352
Number of pages6
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2013 May 3



  • chocolate
  • cocoa butter equivalent
  • palm stearin
  • shea stearin
  • symmetric monounsaturated triacylglycerol

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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