Mathematical modeling of obtaining cocoa butter substitute based on its comprehensive quality indicator

Vegetable oil is fundamentally different from other available products in its composition, components and other properties. Selection of optimal technological modes for producing a cocoa butter substitute based on its complex quality indicator. Therefore, it is important to conduct scientific research to improve quality. The complexity of the mechanism of the processes of hydrogenation and interesterification of cottonseed oil gives preference to mathematical models obtained by processing statistical data. Recommended purification methods differ from existing ones in priority and convenience. The problem of obtaining a cocoa butter substitute from vegetable raw materials is becoming very urgent. Optimal technological modes and compositions of processed raw materials for the processes under consideration.

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