COCOA BUTTER SUBSTITUTES OBTAINED BASED ON COTTON PALMITINE

In the world, the cultivation of cocoa beans is carried out in several African countries, and the production of natural cocoa butter from them meets only 45% of production needs. In this regard, the development of effective technologies for producing cocoa butter substitutes based on vegetable oils is of great importance. Currently, it is of great importance to conduct scientific research in such areas as obtaining cocoa butter substitutes, using local vegetable oils and fats, improving their production technology, identifying raw materials for the production of cocoa butter substitutes, determining the influence of technological indicators of statistical transesterification on the quantitative and qualitative indicators of the resulting cocoa butter substitute, determination of a comparative assessment of the conformity and volumetric shrinkage of the substitute according to the indicators of medicinal cocoa butter in order to determine the use of a cocoa butter substitute in confectionery products and medicines. The monograph is useful for researchers, undergraduates, oil and fat industry specialists, university teachers, and doctoral students.