Also known as cocoa butter extenders; fats that are physically and chemically similar to cocoa butter and can be mixed with it in chocolate manufacture. Some raise the melting point of the chocolate, making it more suitable for tropical regions. Borneo tallow (green butter) from the Malaysian and Indonesian plant Shorea stenopiera; dhupa from the Indian plant Vateria indica; illipe butter (mowrah fat) from the Indian plant Bassia longifolia; kokum from the Indian tree Garcinia indica; sal from the Indian plant Shorea robusta; shea butter from the African plant Butyrospermum parkii. See also cocoa butter substitutes.
Subjects: Medicine and Health.