Journal of Nutrition & Food Sciences
Open Access

Department of Agricultural Engineering and Technology, University of the Witwatersrand, Johannesburg, University of Agriculture Faisalabad, Faisalabad (UAF), Pakistan

Publications

• Review Article   
  Palm Oil Based Confectionery Fats: A Comparison with Cocoa Butter and Other Hard Butters
  Author(s): MT Asghar*, AM Johari, HRM Saiah, JMS Choy, NE Khoon, C Gomes, S Fatima, S Shakoor, LS Chang and M Shafiq
  
  Palm oil has several exceptional nutritional qualities and physical properties. It contains no trans-fats, which makes its cholesterol content 1/3 of that in cocoa butter. It is rich in nutrients and antioxidants, such as beta-carotene, carotenoids, glycerolipids, phospholipids, phytosterols, squalene, tocopherol, tocotrienols, triacylglycerols, ubiquinones, vitamins A, D and E, and it keeps the confections free from adhering to teeth and dentures. The escalating price and increasing scarcity of cocoa butter in the market and the substantial drop in the supply of the other lauric acid based fat, the coconut oil, make palm oil the prime substitute to cocoa butter in the confectionary industry. However, more target-based technical research in this regard should be done for palm oil to be competitive with similar products that are already dominating the market. The uniformity of composit.. View More»
  DOI: 10.35248/2155-9600.23.13.015

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