cocoa
Cocoa Butter Substitute – CBS
BLDL’s Cocoa Butter Substitute (CBS) is an advanced hydrogenated vegetable fat derived from premium palm kernel oils. Formulated specifically as a direct, cost-effective replacement for expensive cocoa butter, this lauric fat exhibits sharp melting crystallization kinetics, providing compound chocolates with exceptional mechanical properties.
Key Functional Benefits
- No Tempering Required: Simplifies industrial processing by eliminating the complex tempering cycle required for pure cocoa butter.
- High Snap and Gloss: Delivers a clean, audible snap at room temperature and a high-shine surface gloss that resists dulling.
- Sharp Melting Profile: Solid at ambient temperatures but melts quickly and completely at body temperature ($36^\circ\text{C}$), preventing a waxy mouthfeel.
Specifications
| Melting Point | 33 - 35 °C |
| Free Fatty Acids | 0.1% Max |
| Iodine Value | 1.0 Max |
| Saponification Value | 240 - 250 |
