Cocoa Butter Alternatives

Product description

Traditionally, cocoa butter was the only vegetable fat used in chocolate products. Cocoa butter provides to the chocolate the much-appreciated characteristics such as crunchiness at room temperature, sharp melting behaviour, high gloss, long shelf life and good flavour release.

However cocoa butter, being a natural raw material, also has a number of disadvantages :

Cocoa butter is an expensive raw material, with prices fluctuating strongly.
Cocoa butter based products require tempering.
Melting properties are not ideal for all applications and climates
Varying product quality (e.g. depending on the origin)
Limited gloss retention (blooming)

Because of these economical and technical considerations, many efforts have been made to develop specialty fats to substitute cocoa butter. These cocoa butter alternatives can be divided in three groups each with different characteristics.


Cocoa Butter Alternatives :

CBE & CBI   : PALMY

Low SAFA CBA  : REDUSAT

Non lauric CBR  : MELANO

Lauric CBS  : PALKENA & ERTILOR


Redusat Low Safa Cocoa  Butter Alternatives:


After the reduction and removal of trans saturated fatty acids, an important trend in the food industry is the reduction of saturated fatty acids (SAFA). The biggest challenge is to find alternatives for food products that obtain their hard structure from the (hard) fat they contain. The novelty of our REDUSAT-range is that hard compounds can be obtained, despite a lower saturated fatty acid content.
REDUSAT received at FIE 2009 the award for the most innovative confectionery product.



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Specifications

Categories Cocoa and Chocolate
Sales markets Western Europe; Eastern Europe
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