Extraction of Mahua (Madhuca longifolia) Seed Oil and Its Modification for Potential Application as Cocoa Butter Equivalent

Cocoa butter is a key ingredient in making chocolate, but it's becoming expensive and harder to find. To meet growing demand, it's important to find alternatives. Mahua seed oil, from a lesser-known crop, has similar properties to cocoa butter, making it a good candidate. However, it hasn’t been studied much for use in chocolate. This research explores how mahua seed oil can be modified to replace cocoa butter, offering a more affordable and sustainable option. The findings could help the confectionery industry while also promoting the use of underutilized natural resources.