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Video

2025 AOCS Annual Meeting & Expo.

Processing

Edible Applications Technology

Cocoa Butter Processing: Shortage and Replacements for Food Applications

Towards Sustainable Cocoa Butter Alternatives: Leveraging Biotechnology Techniques

Monday, April 28, 2025

10:55 AM – 11:15 AM PST

Room: A106

Presenting Author(s)

Saeed Mirzaee Ghazani, PhD

Research Associate
University of Guelph
Guelph, ON, Canada

Co-Author(s)

Alejandro G. Marangoni, PhD (he/him/his)

Professor and Canada Research Chair
University of Guelph
Guelph, ON, Canada

Abstract:
The global cocoa industry is facing significant challenges due to high temperatures, drought, pests, diseases, and the aging of cacao trees, leading to a shortage of cacao. To address this issue, we have investigated innovative solutions for producing cocoa butter equivalents (CBEs) from novel sources and advanced technologies. My research explores plant-derived oils, such as pequi oil and kapangnan butter, as potential raw materials for CBEs. Additionally, biotechnological approaches involving microalgae and yeasts have been employed to sustainably produce CBEs.

To enhance the functional properties of these alternatives, enzymatic interesterification followed by fractionation was utilized to create structured lipids that closely mimic cocoa butter. The physicochemical properties of the CBEs produced in these studies were compared with those of natural cocoa butter to better replicate its functionality and sensory attributes. This presentation will discuss the sourcing, processing, and potential applications of these CBEs, highlighting their role in mitigating cocoa shortages while supporting sustainability in the food industry.