Cocoa Butter

Cocoa butter is the edible vegetable fat in cocoa beans, extracted from the cocoa bean during the process of making cocoa powder and is the primary fat in chocolate. This topic discusses the confectionery uses, stability (or shelf life) and market trends of cocoa butter in food product design.

Effect of Cocoa Butter Structure on Oil Migration in Candy

Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality; however, a new study published in the Journal of Food Science found that the rate of migration of the oil into the cocoa butter was a function of how the cocoa butter ...More
March 15, 2012
Posted in News
Cargill Invests €$20M to Upgrade German Chocolate, Cocoa Facilities

Cargill is investing nearly €20 million in its newly acquired cocoa and chocolate facilities in Berlin to upgrade. The investment will enhance Cargill’s leading position in Germany, the largest chocolate market in Europe, and create two state-of-the-art cocoa and chocolate ...More
February 9, 2012
Posted in News, Bakery / Cereal
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Candy Bars You Can Feel Good About

Through ingredient selection and judicious formulation, candy bars can gain a healthier sheen while still remaining indulgent. ...More
June 23, 2011
Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals
Updating Classic Cookies

Following in the trend-setting footsteps of cupcakes and doughnuts, cookies have been going upscale and gourmet, with innovative flavors—and even health-conscious approaches—surfacing from coast to coast. ...More
May 27, 2011
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Researchers Crack the Cocoa Code

A team of international researchers have successfully sequenced the DNA of the Criollo variety of Theobroma cacao. ...More
December 30, 2010
Posted in News
Scientists Decode Cacao DNA Sequence

Scientists announced the preliminary release of the sequenced genome of the cacao tree, an achievement that will help sustain the supply of high-quality cocoa to the $17 billion U.S. chocolate industry and protect the livelihoods of small farmers worldwide by speeding up ...More
September 16, 2010
Posted in News, Bakery / Cereal
Milk Fat Detection Tool Gets ISO Nod

A technique developed by the JRC Institute for Reference Materials and Measurements (IRMM) to detect and quantify so-called cocoa-butter equivalents (CBEs) in milk chocolate has become the first such method to be adopted as a standard by the International Organization for ...More
December 9, 2009
Posted in News
Cargill Ghana Cocoa Plant Earns AIB Rating

Cargill Cocoa & Chocolate’s plant in Tema, Ghana, celebrated its first year of operation by obtaining recognition from AIB International (AIB). AIB’s audit resulted in a score of 900 points out of a possible 1,000. ...More
December 9, 2009
Posted in News
Digging Into Our Fatty Acid Dilemma

There is general agreement that trans fatty acids should be removed from the food supply to address health concerns, but it is not clear which fats should be used as replacements. ...More
May 14, 2009 By Donna Berry
Posted in Articles, Bakery / Cereal