Cocoa butter substitute refers to oil products processed from non-cocoa vegetable oils and fats, which have similar or similar physical properties to natural cocoa butter, and can partially or completely replace natural cocoa butter. Among them, those that can completely replace natural cocoa butter are called cocoa butter, and those that can partially replace natural cocoa butter are called cocoa butter substitutes. Cocoa butter is made from natural vegetable oils such as palm oil and shea butter through extraction or formulation, and its triglyceride composition and physicochemical properties are very close to natural cocoa butter. Mango kernel oil and China's unique black tree bark oil are also suitable for the development of cocoa butter. Cocoa butter is divided into non-heat-resistant cocoa butter and heat-resistant cocoa butter. When making chocolate, cocoa-like butter needs to be tempered, so it is also called tempered grease. Chocolates made from cocoa butter reach the level of natural cocoa butter in terms of viscosity, firmness, brittleness, expansion and contraction, fluidity and coatability. The dosage of cocoa-like butter can be based on needs, and when the mass of cocoa butter replaced by cocoa butter in chocolate recipes is less than 5%, the product can still be called chocolate. Overall, the use of cocoa-like butter has the advantages of cost savings, improved performance and improved quality. The triglyceride composition of cocoa butter substitute is completely different from that of natural cocoa butter, only close in physical properties, because there is no need to adjust the temperature when making chocolate, it is easy to operate, and it is also called non-tempered stearin, which is also the main difference between it and cocoa-like butter. Cocoa butter substitutes can be divided into lauric acid cocoa butter substitute and non-lauric acid cocoa butter substitute according to different raw oils**.
Cocoa butter substitute can partially replace cocoa butter for confectionery and chocolate coatings, fillings, dipping sauces, etc., which can not only meet the crystallization melting characteristics required by concandies and chocolates, but also do not require temperature adjustment, simplifying the production process and reducing raw materials and costs. This article is excerpted from the popular science book "More Oil, Better Oil, Good Oil" (written by Wang Xingguo and Jin Qingzhe).
The cocoa butter obtained from subcritical butane extraction has a unique aroma, the oil yield reaches more than 30%, and the relative density is 09241 with an acid number of 225 mg koh g, iodine value 168glfflo0g, peroxide value 144 meq kg, the saponification value was 213 mgkoh g, and the refractive index was 13237. The cocoa extracted from subcritical butane has low residual oil, bright color and high protein content, which is a good food addition resource. This provides a theoretical basis for the comprehensive utilization of cocoa and the diversification of cocoa butter products.