Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level

Cocoa butter is important in the confectionary industry because of its organoleptic attributes. This fat provides cool melting in the mouth sensation that gives a satisfying feeling to whoever eats chocolate. Cocoa butter was made from cocoa beans which undergo processes such as, drying, roasting, r...

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