FORMULATION STRATEGIES FOR CHOCOLATE COUVERTURE UTILIZING COCOA BUTTER ALTERNATIVES: A SYSTEMATIC REVIEW

Abstract

This Systematic Literature Review (SLR) investigates formulation strategies for chocolate couverture utilizing Cocoa Butter Alternatives (CBA), addressing the growing demand for innovative chocolate formulations that cater to health and sustainability concerns. The problem centers on the challenges posed by the rising costs and ethical implications related to Cocoa Butter (CB) usage. Employing the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol, we systematically searched two databases, Scopus and ScienceDirect, identifying 27 primary studies relevant to our research focus. Our findings are organized into three key themes: (1) CBAs and Fat Modification, exploring various substitutes and their impact on sensory properties; (2) Nutritional and Functional Enhancement of Chocolate, assessing the implications of alternative ingredients on health benefits; and (3) Processing, Crystallization, and Analytical Techniques in Chocolate Formulation, highlighting the technological advancements that facilitate effective incorporation of CBAs. The review reveals significant opportunities for optimizing chocolate formulations while potentially improving nutritional profiles. Ultimately, the evidence suggests that although CBAs show promise, careful consideration of their effects on texture, stability, and consumer acceptance is critical for successful product development. This study provides valuable insights for researchers and manufacturers aiming to create innovative chocolate products that align with current market trends and consumer preferences.