Most of the chocolates on the market are cocoa butter substitutes, what does cocoa butter substitute

Cocoa butter substitute is a hard oil obtained from selected palm kernel oil through high-tech cooling and separation, and then specially hydrogenated and refined. Generally speaking, the greater the concentration of cocoa butter, the better the taste of chocolate, but pure cocoa butter is refined from cocoa fruit, **expensive, not easy to store at room temperature, so some substitutes of cocoa butter will be added to improve the degree of coagulation, and reduce costs But the addition of cocoa butter is standard, and some of the most difficult chocolates are used as cocoa butter substitutes If you want to know the quality of chocolate, just hold the chocolate in your hands, if it softens quickly, it is good, it is made with a lot of cocoa butter, Only pure cocoa butter can make a rich chocolate.

Cocoa butter substitute (CBS for short) is a class of artificial stearin that can be melted quickly, its triglyceride composition is completely different from natural cocoa butter, and close to natural cocoa butter in physical properties, 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, can be processed with different types of raw oils In short, it is a synthetic substitute for cocoa butter.

Cocoa butter substitute is made from selected lauric acid oil through high-tech cooling, separation and separation of lauric acid oil, and then special hydrogenation and refining conditioning. Its characteristics are strong and brittle, odorless and tasteless, strong antioxidant power, no soapy smell, no impurities, and fast dissolution. Chocolate products made from cocoa butter substitutes have a good surface gloss and long retention.

No greasy sensation in the mouth. There is no surface frosting due to temperature differences.

Cocoa butter substitute is a general substitute for cocoa butter, and chocolate made from cocoa butter is not as delicious as cocoa butter.

1. Identification: Not all chocolates labeled as pure cocoa butter are pure cocoa butter chocolates.

2. Dissolving: Pure cocoa butter chocolate has a low melting point and is easy to dissolve.

3. After dissolving: pure cocoa butter melts into a viscous liquid of grease.

4. Cooling: The cocoa butter is first solidified into blocks, and the pure cocoa butter is slow to solidify.

5. After cooling: the cocoa butter is more cold shrinkage, and the pure cocoa butter is basically unchanged.

6. Cocoa butter is a natural edible oil extracted from cocoa beans in the process of making chocolate and cocoa powder. It only has a faint chocolate taste and aroma, and it is one of the ingredients used to make real chocolate. Candy bills, commonly known as white chocolate, are made from it.

The melting point of cocoa butter is about 34-38 degrees Celsius (93-100 degrees Fahrenheit), so chocolate is solid at room temperature and melts quickly in the mouth.

Of course, it is also possible to do it in chocolate chifon.

Cocoa butter chocolate substitute refers to the food with chocolate flavor and characteristics with white sugar or sweeteners and cocoa butter substitute as the main raw materials, with or without cocoa products, dairy products and food additives.

According to national regulations, in the processing and production of chocolate, the added oils and fats are collectively referred to as cocoa butter substitutes, such as coconut oil, palm oil, corn oil, salad oil, etc., and chocolates with an oil content greater than 5% are collectively referred to as cocoa butter substitute chocolate.

Cocoa butter substitute is a raw material that undergoes a hydrogenation process, which produces trans fatty acids, which are harmful to human health. The cocoa butter substitute in cocoa butter chocolate is not added to the cocoa butter substitute raw material, but is a general term for all oils and fats except non-cocoa butter.

Chocolate is a favorite snack for many children, authentic chocolate has a delicate and sweet taste, melts in the mouth, and has a rich aroma, which is loved by countless young people. However, there will be great differences in different chocolate products, and the chocolate on the market also has cocoa butter and cocoa butter substitutes, so how to remedy eating cocoa butter chocolate, and what does cocoa butter chocolate mean?

Cocoa butter substitute chocolate cocoa butter and cocoa butter substitute chocolate is very different in taste and nutrition, cocoa butter is mainly a natural fat extracted from cocoa beans, and cocoa butter substitute is synthetic, is used to replace cocoa butter oil products, can be divided into cocoa butter substitute and cocoa butter. Many chocolates sold on the market are made with cocoa butter substitutes, and although cocoa butter and cocoa butter have similar physical properties, they are very different in composition.

As an artificial oil, cocoa butter contains a certain amount of hydrogenated palm oil, which is a trans fatty acid that has a great impact on human health, and long-term use will increase the risk of people suffering from diabetes, hypertension, coronary heart disease, and easy to lead to obesity, so try to eat less or avoid eating cocoa butter chocolate. If you eat some cocoa butter substitute chocolate, don't worry, moderate consumption will not have much impact on the human body, if you eat too much and cause physical discomfort, the best remedy is to go to the hospital for a check-up.

Usually when people buy chocolate, they must carefully look at the ingredient list, the main raw materials of chocolate with the words cocoa butter substitute are white sugar, sweeteners, cocoa butter, etc., and a lot of food additives may be added, such chocolate is not chocolate in the real sense.