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	<title>cocoa butter replacement &#8211; BIOENGINEER.ORG</title>
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		<title>Rubber Seed Oil Oleogels Partially Replace Cocoa Butter in Healthier Chocolate</title>
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		<pubDate>Mon, 12 Oct 2026 14:26:01 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cocoa butter replacement]]></category>
		<category><![CDATA[fatty acid composition]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[monoglyceride]]></category>
		<category><![CDATA[oleogel]]></category>
		<category><![CDATA[oleogelation]]></category>
		<category><![CDATA[oxidative stability]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[rubber seed oil]]></category>
		<category><![CDATA[sustainable food ingredients]]></category>
		<category><![CDATA[trans-fat alternatives]]></category>
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					<description><![CDATA[Scientists transformed underused rubber seed oil into a monoglyceride-structured oleogel that can replace 20 to 60 percent of cocoa butter in chocolate while preserving texture and slowing oxidation.]]></description>
		
		
		
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