Mh. El-mallah et Mg. Megahed, Studies on cocoa butter-replacer mixtures suitable for the local chocolateproduction, GRASAS ACEI, 49(5-6), 1998, pp. 446-449
Mixtures of cocoa butter with different replacers, added at different level
s, were prepared. From their properties, and particularly solid fat index,
helped much in selecting the more suitable mixture for local chocolate prod
uction. It was found that cocoa butter-Illexao mixtures, at levels 10% and
15% replacer, gave more satisfactory results with respect to mouthfeel, har
dness and brittleness.