Sopark Sonwai
Principal Investigator
Silpakorn University
I'm working on
8 months ago
Crystallisation of chocolate and confectionery fat
About
Sopark Sonwai focuses on process-level design of structured lipids and fat-based foods, applying enzymatic/chemical interesterification, fractionation and oleogelation to control solid fat content, melting, polymorphism and stability for confectionery and spread formulations.
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Silpakorn University
Cocoa butter substitute from palm kernel, coconut, and krabok seed fats
A novel cocoa butter substitute (CBS) formulated from palm kernel oil, coconut oil, and krabok seed fat offers similar melting characteristics to cocoa butter, enhancing compound chocolates without the waxy mouthfeel typ...
TechnologyIn developmentUniversity
Silpakorn University
Cocoa butter equivalent from lipase-synthesized and fractionated fats
Developing a cocoa butter equivalent (CBE) using POP-, POS-, and SOS-rich fats produced through enzymatic synthesis and fractionation. This CBE is fully compatible with cocoa butter, ideal for use in chocolates and confe...
TechnologyIn developmentUniversity
Sopark Sonwai
Principal Investigator
Silpakorn UniversityWork experience
Top industry applications
Food processing technology
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Food Engineering & ProcessingFood Science
Last updated Feb 2026
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