Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health
Joëlle Stéphanie Tape, Kouakou Richard Houphouet, Adobi Christian KADJO, Konan Mathurin Yao, Kra Brou Didier Kedjebo, Koumba Maï Koné, Tagro Simplice Guehi & Didier Montet · Journal of Advances in Microbiology · 2023
Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. Cocoa butter has to contain less than 1.75% free fatty acids (FFA, based on oleic acid) to be in compliance with the EU directive 2000/36/EC (2000) and needs to be fre...
Open access
Research Article
10.9734/jamb/2023/v23i3713