Nutritional profiles and thermal properties of milk chocolate formulated with cocoa butter substitute and virgin coconut oil

Abstract

Global consumption of chocolate products continues to increase, while the supply of cocoa butter remains limited. The use of alternative fats such as Cocoa Butter Substitute (CBS) and Virgin Coconut Oil (VCO) offers a potential strategy to partially replace cocoa butter while improving the nutritional characteristics of milk chocolate. This study aimed to evaluate the effects of partially substituting cocoa butter with combinations of CBS and VCO on the physicochemical and nutritional properties of milk chocolate. Milk chocolate formulations were prepared by replacing cocoa butter at levels of 25% and 50%, combined with CBS and VCO at proportions of 12.5%, 25%, and 50%. Proximate composition, fatty acid profile, and melting point were analyzed to assess product quality. The results showed that substitution with CBS and VCO increased carbohydrate, protein, and total fat contents, as well as lauric and oleic acid concentrations in milk chocolate. In addition, the melting point increased compared with chocolate made solely with cocoa butter. Statistical analysis indicated that the treatments significantly affected carbohydrate, protein, total fat content, and melting point. The formulation containing 50% cocoa butter, 25% CBS, and 25% VCO produced milk chocolate with the most favorable overall characteristics.