Cocoa Butter Substitute

Cocoa Butter Substitute is one of the most widely used raw materials in the chocolate, ice cream, confectionery, and biscuit industries, serving as a cost‑effective and sustainable alternative to natural cocoa butter.

Cocoa Butter Substitute

All Chem’s CBS complies with Codex Alimentarius and ISO 22000 standards. Each batch is tested for melting point, fatty acid profile, peroxide value, and moisture content. Packed in 20–25 kg cartons with inner polyethylene liners for extended freshness and protection.

Product Description

Cocoa Butter Substitute (CBS)is a widely used vegetable fat designed to replace or complement natural cocoa butter in chocolate, confectionery, and ice cream coatings. It offers excellent melting behavior, shine, and heat stability while being more cost-effective and shelf-stable than cocoa butter. All Chem provides premium-grade CBS sourced from trusted global suppliers for consistent quality and performance to food industry companies.

Cocoa Butter Substitute is a specialized vegetable triglyceride fat derived mainly from palm kernel oil, palm oil, or coconut oil. CBS has a melting point close to human body temperature (32–36°C), giving it a smooth, creamy mouthfeel similar to natural chocolate. Its superior oxidative stability and cost-efficiency make it ideal for molding, enrobing, and coating applications.

Applications

Chocolate & Confectionery

Complete or partial replacement of cocoa butter in molded and coating chocolates

Used in biscuit and ice cream coatings

Enhances surface gloss and reduces fat blooming

Provides heat resistance and structural stability

Dairy & Ice Cream

Stable fat for ice cream coatings

Improves texture and extends shelf life

Other Applications

Used in cream fillings, wafer centers, and confectionery spreads

Suitable for trans-fat-free formulations

Additional information

Scientific Name: Cocoa Butter Substitute (CBS)

Chemical Nature: Mixture of saturated vegetable triglycerides

Source: Palm oil, palm kernel oil, or coconut oil

Physical State: Solid at room temperature, melts at 32–36°C

Melting Point: 32–36°C

Moisture: ≤0.1%

Peroxide Value: ≤2 meq/kg

Density: ~0.89 g/cm³

Color: Cream to light yellow

Flavor: Neutral

High oxidative stability

Cost-effective alternative to cocoa butter

Excellent heat and oxidative stability

Smooth melting and creamy texture

Trans-fat-free and neutral in flavor

Enhances gloss and structure in chocolate coatings

Compatible with standard chocolate production lines

Categories & Tags

Categories: Food Industry

Tags: Buy CBS ، Buy Cocoa Butter ، Chocolate fat ، Cocoa Butter Substitute Oil ، Where to Buy Cocoa Butter

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