Physicochemical properties of cocoa butter alternative produced from mango kernel oil and rice bran oil for compound chocolate application

Mango kernel fat and rice bran oils are produced from the by-products of mango and rice. Using these two oils can be helpful in the food industry and for sustainable waste management. Cocoa butter is the main ingredient in chocolate. Due to its high demand and limited supply, people are looking for cocoa butter alternatives. This research aims to produce a cocoa butter alternative from mango kernel fat and rice bran oil and analyze its physicochemical properties. The final product can be used as a cocoa butter replacer for up to 20% replacement with cocoa butter in compound chocolate applications.