Cocoa butter substitute
Cocoa Butter Substitutes (CBS) are lauric-based vegetable fats, produced from fractionated, hydrogenated, refined vegetable fat of lauric origin (Refined Palm Kernel Stearin/ Refined Palm Kernel Oil). Designed for superior performance in confectionery, it delivers cocoa butter-like snap, steep melting, and no waxy afterfeel while eliminating tempering requirements, enabling streamlined manufacturing processes and consistent quality in high-volume production.
Applications
- Chocolate Molding. Bars, pralines, truffles—perfect snap and shrinkage.
- Chocolate Coating. Enrobing for biscuits, wafers, ice cream sticks.
Characteristics
- Physical Form and Sensory Profile. Appears as a creamy white solid in block or flake form, exhibiting a neutral taste and odour. Delivers a characteristic brittle snap, steep melting with no waxy mouthfeel, and rapid flavour release for superior consumer appeal.
- Melting Behaviour. Slip Melting Point of 33-35°C ensures stability at room temperature (solid and firm) while providing clean dissolution above body temperature, mimicking premium chocolate mouthfeel.
- Crystallization and Stability. Features quick crystallization post-melting, eliminating tempering cycles and reducing production time by up to 50%. Offers excellent bloom resistance and oxidative stability for prolonged shelf life (12-24 months in proper conditions).
- Thermal Performance. Maintains structural integrity in tropical climates; high solid fat content at ambient temperatures transitions sharply for gloss retention and demolding ease.
- Composition Highlights. Predominantly saturated fats (99g/100g) from lauric sources, with minimal unsaturates for extended freshness and minimal flavour impact.
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