- Cocoabutter equivalents
- Cocoabutter substitutes
- Cocoabutter improvers
- Cocoabutter replacers
Cocoabutter equivalents: The replacement of a part of the cocoabutter in chocolate by cocoabutter equivalents (CBE's) improves the heat stability of the chocolate. In countries with a warm climate, the addition of CBE's can increase the durability considerablely. CBE's are vegetable oils from the palm- and sheatree, that chemically and physically look a lot like cocoabutter.
Cocoabutter replacers: Replacing a large part of the cocoabutter improves the heat stability. Cocoabutter replacers (CBR's) come from oils of the soyabean, cottonseed or coconut. These fats have totally different qualities than cocoabutter. The melting point of these CBR's is higher than that of cocoabutter, therefor the chocolate is better resistant to high temperatures. Products that contain CBR's may not allways be called chocolate. The tempering- and coolingprocess is important for the improvement of the stability of the cocoabutter and CBR's and with that also the increased heat resistance.