Cocoa Butter Processing: Shortage and Replacements for Food Applications

Chair(s)

• 

  Ana Paula Badan Ribeiro

  Prof. Dra. Ana Paula Badan Ribeiro
  Department of Food Engineering and Technology
  UNICAMP, Brazil
• 

  Thomas Tiffany, MS

  Director of Lipid Science & Applications
  AS&O R&D
  Archer Daniels Midland Co
  Decatur, IL, United States

Presentations:

• 10:35 AM – 10:55 AM PST

  Commercial Approaches to Cocoa Butter Alternatives
  

  Presenting Author: Bob Johnson, MS, MBA – Fuji Vegetable Oil
• 10:55 AM – 11:15 AM PST

  Towards Sustainable Cocoa Butter Alternatives: Leveraging Biotechnology Techniques
  

  Presenting Author: Saeed Mirzaee Ghazani, PhD – University of Guelph

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
• 11:15 AM – 11:35 AM PST

  Macauba (Acrocomia aculeata) as a lipid source for the production of interesterified fats: potential for replacing cocoa butter
  

  Presenting Author: Larissa Grimaldi, MA – UNICAMP

  Co-Author: Renato Grimaldi – UNICAMP

  Co-Author: Ana Paula Badan Ribeiro – UNICAMP
• 11:35 AM – 11:55 AM PST

  Formulation of a cocoa butter equivalent by blending bambangan kernel fat-stearin, palm oil mid-fraction, and palm stearin
  

  Presenting Author: Hasmadi B. Mamat – Universiti Malaysia Sabah

  Co-Author: Noorazlina Mohamad Ridhwan – Universiti Malaysia Sabah

  Co-Author: Ahmad Hazim Abdul Aziz – Universiti Malaysia Sabah

  Co-Author: Md Jahurul Akanda Haque – University of Arkansas