ABSTRACT
Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. In this chapter, the authors review the following: classification of fats for chocolate (compound); the effect of CB and CBE on health; and the healthy fats for chocolate (compound) and their applications. They examine the chemical and physical properties, the characteristics, and production processes of the four types of fats for chocolate (compound), i.e., CB, CBE, CBR, and CBS. The only difference between a typical CBE and CB is the ratio of symmetrical triacylglycerols. CBEs contain higher levels of SOS and POP than CB because CBEs are a combination of palm mid-fraction and SOS fats. The commercially available sources of SOS fats are fractionated enzymatically interesterified sunflower and/or safflower oil, fractionated shea nut oil, and fractionated sal fat.
