Cocoa Butter Equivalent
Cocoa Butter Equivalent is set to revolutionize the way of making chocolates, coatings and confectionery fillings. CBE which is low in saturated fats and trans fats is a healthier and sustainable alternative to cocoa butter which is traditionally used in chocolate products. CBE gives the right meltdown properties your moulded chocolates, coatings and confectionery fillings.
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Cocoa Butter Equivalent
Cocoa Butter Equivalents (CBEs) are generated by blending different plant fats (palm oil, palm kernel oil, kokum butter fat, mango seed kernel fats, shea butter, sal fat, and illipé fat) which have similar fatty acids and symmetrical monounsaturated triacylglycerol as cocoa butter. In other words, CBEs are designed to possess similar physical and chemical properties as cocoa butter and at the same time, are compatible with cocoa butter in all proportions, without altering the behavior of the final products.
Two types of CBE that we offer are:
Keypoints:
- CBEs have the ability to mimic the texture, mouthfeel, and melting properties of cocoa butter,
- CBE is 100% compatible with CB and can be used 100% in all application instead of CB.
- Ideal for use in various confectionery applications
- CBE is fully refined and deodorized without any odor.
- CBE is having shelf life of 12 month from the date of manufacture.
- Stability of CBE is more than CB.
- CBE is just like Cocoa Butter having same texture and same state.
