Production of Cocoa Butter Equivalent (CBE) through Enzymatic Interesterification of Palm Oil and its Fractions
Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat because of its desirable characteristics, which include glossiness and snap ability as well as sensory attributes (such as mouth feel and flavour release), that are imparted to the end product, chocolate (Ozan et al., 2008, Lipp et al., […]