Confectionery fats

Confectionery fats

Confectionery fats are specialty vegetable fats designed to replace or complement cocoa butter and other traditional fats in sweets. They provide smooth texture, glossy finish, and stable melting properties, making them essential in modern confectionery production.

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

Description
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Description

Key Benefits

Ensures smooth mouthfeel and creamy texture
Provides gloss, snap, and bloom resistance in chocolates and coatings
Extends shelf life and product stability
Offers costeffective alternatives to cocoa butter
Supports formulation flexibility (palmfree, nonhydrogenated options available)

Applications

Chocolate & compound coatings:Bars, pralines, and enrobed products
Confectionery:Toffees, caramels, fillings, and spreads
Bakery:Creams, toppings, and decorations
Ice cream & desserts:Chocolate coatings and inclusions

Regulatory Note

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

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