CONCLUSION
A limited and shrinking supply for CB, combined with an increased demand, has forced the food industry to look for alternatives to CB to manufacture chocolate and confectionery products. Even though palm kernel oil and hydrogenated palm oil fractions can be used a cocoa butter equivalents and replacers, the current concerns about sustainability have made these ingredients less desirable. In this study, we have shown that it is possible to produce functional CBEs containing no palm oil products from fractionated Kpangnan butter and fractionated Pequi oil. The melting point and crystal structure of the selected binary mixture containing 70% fractionated Pequi and 30% Kpangnan butter suggest potential for this mixture as a commercial CBE.