Editing Cocoa butter (section)

=== Adulterants and substitutes===
Some food manufacturers substitute less expensive materials in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished [[fluorescence]] upon [[ultraviolet]] illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.<ref name="Ullmann">{{cite encyclopedia |last = Thomas |first = Alfred |encyclopedia = Ullmann's Encyclopedia of Industrial Chemistry |publisher = Wiley-VCH |location = Weinheim |year = 2002 |doi = 10.1002/14356007.a10_173 |isbn = 978-3-527-30673-2|chapter = Fats and Fatty Oils }}</ref>

Owing to the high cost of cocoa butter,<ref>{{Cite web|url=https://www.foodbusinessnews.net/articles/11666-cocoa-butter-prices-bean-futures-soar?v=preview|title=Cocoa butter prices, bean futures soar|website=www.foodbusinessnews.net|language=en|access-date=2019-02-27}}</ref><ref>{{Cite web |last=Moriarty |first=Andrew |title=Cocoa Price: The full story behind the cocoa bean price increase |url=https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |access-date=2022-03-10 |website=www.mintecglobal.com |language=en |archive-date=3 March 2021 |archive-url=https://web.archive.org/web/20210303014739/https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |url-status=dead }}</ref>  substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used as the product's fat source for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.<ref name=frank/>

Substitutes include: [[coconut oil|coconut]], [[palm oil|palm]],<ref name=frank/> [[soybean oil|soybean]], [[rapeseed]], [[cottonseed oil|cottonseed]] and [[illipe]] oils; and [[shea butter]], [[mango kernel fat]]<ref>{{cite journal|doi=10.1002/jsfa.2740320510 |title=Fatty acid composition and characteristics of the kernel fat of different mango (''Mangifera indica'') varieties|journal=Journal of the Science of Food and Agriculture|volume=32|issue=5|pages=485–488|year=1981|last1=Van Pee|first1=Walter M.|last2=Boni|first2=Luc E.|last3=Foma|first3=Mazibo N.|last4=Hendrikx|first4=Achiel|bibcode=1981JSFA...32..485V }}</ref> and a mixture of mango kernel fat and palm oil,<ref>{{cite journal|doi=10.1007/s13197-012-0808-7 |pmid=25328175 |title=Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent |journal=Journal of Food Science and Technology |volume=51 |issue=10 |pages=2357–69 |year=2012 |last1=Sonwai |first1=Sopark |last2=Kaphueakngam |first2=Phimnipha |last3=Flood |first3=Adrian |pmc=4190219}}</ref> and [[polyglycerol polyricinoleate|PGPR]].