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Conventionally, cocoa butter was the only vegetable fat used in bakery and confectionery applications among other uses of cocoa butter. Cocoa butter imparts crunchiness at room temperature, sharp melting profile, high gloss, long shelf life and good flavour release among other organoleptic properties. However cocoa butter being a natural raw material has a number of downsides such as its expensive nature and need for tempering before use in any product. Furthermore, its melting profile is more suitable to the cooler climates and the natural nature meaning it is subject to fat blooming and varied product quality depending on the origin of the raw material. Because of these economical and technical factors, efforts are ongoing to develop specialty fats like cocoa butter alternatives to substitute natural cocoa butter.
The major companies operating in the cocoa butter alternatives market include FELDAIFFCO, Bunge Loders Croklaan, Cargill, Incorporated, FUJI OIL CO., LTD, Makendi WorldWide, Manorama Industries Limited, Mewah Group, Musim Mas Holdings Pte. Ltd, Olam International, The Nisshin OilliO Group, Ltd, and Wilmar International Ltd among others.
The key players in the cocoa butter alternatives market are keeping their ears to the ground so as to not miss out on any upcoming market developments. This would enable them to stay ahead of the curve and obtain a competitive edge in a dynamic market. Product improvements to raise the organoleptic properties of the product is a top strategy being adopted by the manufacturers.
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