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Updated: May 3, 2026

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Hard cocoa butter replacers from mango seed fat and palm stearin

M H A Jahurul1, I S M Zaidul2, N A Nik Norulaini3

  • 1School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia.

Food Chemistry
|February 13, 2014
PubMed

Keywords:
Cocoa butter replacersMango seed fatMelting and crystallization profilesPalm stearinSolid fat contentTriglycerides

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