CONCLUSION
A limited and shrinking supply for CB, combined with an increased
demand, has forced the food industry to look for alternatives to CB to
manufacture chocolate and confectionery products. Even though palm
kernel oil and hydrogenated palm oil fractions can be used a cocoa
butter equivalents and replacers, the current concerns about
sustainability have made these ingredients less desirable. In this
study, we have shown that it is possible to produce functional CBEs
containing no palm oil products from fractionated Kpangnan butter and
fractionated Pequi oil. The melting point and crystal structure of the
selected binary mixture containing 70% fractionated Pequi and 30%
Kpangnan butter suggest potential for this mixture as a commercial CBE.