Cocoa butter substitutes (CBS) are fats which are designed to match the physical properties of cocoa butter and palm and palm kernel oils have long been the most important sources of oils for their manufacture. There are many different (CBS) fats suitable for a wide variety of confectionery applications, but they can be divided neatly into two types: Lauric and Nonlauric. Lauric type cocoa butter substitutes are predominantly composed of saturated triglycerides of lauric (C12) and myristic (C14) acids derived from the two major lauric oils in nature, palm kernel oil and coconut oil, although for this application at least, palm kernel oil is much more important and versatile. 

Main Researcher: Sabariah Samsudin