Chocolate fats
Chocolate fats (CBS)
Palm-kernel interesterification that reproduces the melting curve and mouthfeel of cocoa butter.
Cocoa butter substitute (CBS) is a no-temper chocolate fat made from fractionated and interesterified palm kernel oil, with a slip melting point of 32 to 36 °C. It is used for chocolate and confectionery coatings, moulded chocolate and ice cream shells, developing gloss and clean release without a tempering step.
Cocoa butter substitute is built on palm kernel oil, fractionated and interesterified to give a steep melting curve: firm and cleanly snapping at room temperature, then melting quickly and completely in the mouth with no waxy tail. Unlike natural cocoa butter it needs no tempering to develop gloss and release cleanly, which simplifies production considerably.
Melting point and setting speed are adjusted to your coating thickness, mould geometry and destination climate, and bloom-resistant formulations are available to extend the appearance shelf life.
Applications
- Chocolate and compound coatings
- Confectionery, wafer and biscuit coatings
- Moulded and filled chocolate
- Ice cream shells
Packaging
- 25 kg carton with liner
- 200 kg drums
- Insulated bulk road tanker
Frequently asked
Can cocoa butter substitute be blended with natural cocoa butter?
Not in significant proportions. The triglyceride structures differ, so blending them tends to produce crystal incompatibility — soft product, bloom, or loss of gloss. Where a cocoa note is required, low-fat cocoa powder rather than cocoa butter is the better route, and we adjust the formulation accordingly.
How do we deal with bloom on coated products?
Bloom usually traces back to temperature cycling in storage and transport, an unsuitable cooling profile, or liquid-oil migration from a filling. We offer migration- and bloom-resistant formulations, and can help review cooling-tunnel parameters and the compatibility of the filling fat.