Natural cocoa butter is several times the price of cocoa butter replacer, so some chocolate manufacturers use cocoa butter replacer in order to reduce costs, and the price of the chocolate produced is also lower. So what is cocoa butter replacer?
1. Cocoa butter replacer, or CBR for short, is a kind of artificial stearin that can melt rapidly. The composition of its triglycerides is completely different from that of natural cocoa butter, and its physical properties are close to natural cocoa butter, because there is no need to adjust the temperature when making chocolate. , also known as non-tempered stearin, which is also different from cocoa butter-like, and can be processed with different types of raw fats and oils, which are divided into lauric acid stearin and non-lauric stearin.
2. Chocolate products made of cocoa butter replacer have good surface gloss and long retention. No greasy feeling in the mouth. Surface frosting will not occur due to temperature differences.
3. Cocoa butter substitutes may contain trans fatty acids, which are different from natural cocoa butter and may have adverse effects on the body.
The difference between cocoa butter replacer and cocoa butter:
1. Different in nature
Cocoa butter is a natural edible oil extracted from cocoa beans in the process of making chocolate and cocoa powder; cocoa butter replacer is a kind of artificial hard fat that can melt rapidly, and is a kind of artificial food similar to cocoa butter, and different types of raw materials can be used. Processed, it is divided into lauric stearin and non-lauric stearin.
2. Different melting points
Cocoa butter has a melting point of 34-38 degrees Celsius (93-100 degrees Fahrenheit), so chocolate is solid at room temperature and melts quickly in the mouth; cocoa butter substitutes do not frost the surface due to temperature differences.
3. Different functions
Cocoa butter is rich in polyphenols and has antioxidant function, which can protect the human body against a series of diseases and reduce the effects of aging; alternative cocoa butter may have trans fatty acids, which are different from natural cocoa butter, which can have adverse effects on the body.