A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO2 using response surface methodology

► Cocoa butter analogue was produced from camel hump fat and tristearin. ► Enzymatic interesterification by lipase in SC-CO2 was optimised using RSM. ► All variables have their effects on the content of main TAGs of cocoa butter analogue.