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Cocoa butter is a fat which is not used in confectionery.

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+1 vote
in Enzyme Technology by (55.0k points)
Cocoa butter is a fat which is not used in confectionery.

(a) True

(b) False

I have been asked this question during an interview.

Query is from Recent Advances topic in chapter Recent Advances in Enzyme Technology of Enzyme Technology

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Best answer
Correct choice is (b) False

For explanation: The above statement is false. Cocoa butter is an expensive fat that is used in confectionary because of the sharp melting point it has between room temperature and body temperature that the chocolate almost melts in the mouth. This happens due to small variations in the structure of triglycerides with 80 % palmitic acid or stearic acid in the 1 and 3 position with oleic acid in the central 2 position.

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