Chocolate fats

Chocolate fats

Chocolate fats are specialized vegetable fats used to replace or complement cocoa butter in chocolate and confectionery. They provide stability, smooth texture, and costeffective alternatives while maintaining desirable melting properties and mouthfeel.

Categories: Bakery & Confectionery Industry, Food & Beverages Industry, Specialty Fats

Description
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Description

Key Benefits

Improves texture, gloss, and snap in chocolate
Provides stable melting profile and smooth mouthfeel
Enhances shelf life and bloom resistance
Offers costeffective alternatives to cocoa butter
Supports formulation flexibility (palmfree, nonhydrogenated options available)

Applications

Confectionery:Chocolate bars, coatings, fillings, and compound chocolates
Bakery:Chocolatebased creams, toppings, and decorations
Ice cream & desserts:Chocolate coatings and inclusions
Industrial use:Cocoa butter replacers and improvers for largescale chocolate manufacturing

Regulatory Note

Classified as Cocoa Butter Equivalents (CBE), Cocoa Butter Substitutes (CBS), or Cocoa Butter Replacers (CBR)depending on functionality and compatibility.
Permitted under FDA, EFSA, and FSSAI guidelines with labeling requirements for consumer transparency.

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