Uses:
- Molded chocolates: Used as a fat base in molded chocolates and coated candies, improving texture and product firmness.
- Non-tempered chocolates: Suitable for chocolate products that require a melt-in-the-mouth effect and do not need rapid cooling or tempering.
- Cocoa butter–free products: In compound chocolate products, CBS replaces cocoa butter and provides improved stability and longer shelf life.
Cocoa Butter Substitute (CBS) is a vegetable product used as a replacement for natural cocoa butter in chocolate manufacturing. It is derived from specific vegetable fats, usually palm kernel oil or coconut oil. Due to its similar properties to cocoa butter and lower production cost, CBS is widely used in molded chocolates and coating candies, and is considered a stable and economical option in the food industry.
Lower production cost: CBS is cheaper than pure cocoa butter and is considered a more economical option for large-scale production.
Melting and thermal stability: CBS melts at a temperature similar to cocoa butter and provides good texture and stability under different temperature conditions.
Easy molding and user-friendly application: This ingredient is easily shaped in molds and, after cooling, provides good firmness and uniform texture to the final product.
Fat composition: A blend of vegetable fats such as palm kernel oil and coconut oil.
Appearance: Transparent liquid when melted and an opaque solid at room temperature.
Melting point: Similar to natural cocoa butter.
Storage conditions: Store in a dry and cool environment, away from direct sunlight and moisture, to maintain product quality and stability.
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