Linoleic Acid

As the confectionery industry looks to mitigate fluctuating cocoa butter prices, researchers look to possible alternatives.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Scientists discover novel sources for cocoa butter alternatives

By Annie Harrison-Dunn

Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.