Cocoa Cocoa versus Tengkawang (Shorea sp.) Butter: A PRISMA-Based Systematic Review of Composition, Processing, Applications, and Market Opportunities

Abstract

Cocoa butter is the primary vegetable fat used in the food, cosmetic, and pharmaceutical industries because of its desirable physicochemical properties. Increasing demand and supply limitations have encouraged the exploration of sustainable alternatives, including tengkawang (Shorea sp.) fat. This review aimed to compare cocoa butter and tengkawang fat regarding processing technology, chemical composition, physicochemical characteristics, industrial applications, economic value, and future prospects. A Systematic Literature Review (SLR) following the PRISMA guidelines was conducted using articles published between 2017 and 2026 from major international and national scientific databases. The selected studies were analyzed through qualitative synthesis. The results showed that tengkawang fat has a fatty acid composition, triglyceride profile, melting point, and oxidative stability comparable to cocoa butter, making it a promising natural cocoa butter equivalent (CBE). Its simpler processing and broad applications in chocolate, confectionery, cosmetics, and pharmaceutical products provide additional economic and environmental advantages. As a non-timber forest product, tengkawang fat also supports sustainable forest management and local livelihoods. Further improvements in cultivation, processing technology, and quality standardization are needed to enhance its industrial competitiveness and global market potential.