What are the hazards of substituting cocoa butter?

Cocoa butter substitutes are rich in protein and synthetic fat, which cannot be digested by human body. Eating too much at a time not only hinders the absorption of iron, but also easily leads to protein's indigestion and poisoning, with abdominal distension, diarrhea, abdominal pain and other uncomfortable symptoms.

2. Promote the decline of renal function

Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste, which is excreted by the kidneys.

3, lead to iodine deficiency

The raw material for making cocoa butter substitutes contains a substance called saponin, which can not only promote atherosclerosis, but also promote the excretion of iodine in human body. Long-term excessive consumption of cocoa butter substitutes can easily lead to iodine deficiency and iodine deficiency disorders.

Extended data:

Matters needing attention

The quality of lauric acid replacing cocoa butter is often refined according to the requirements of chocolate candy manufacturers, which can be used for solid or hollow molded chocolate products, general chocolate surface coating products or some chocolate sandwiches.

Cocoa butter laurate contains high content of solid fat, which can often give chocolate products proper hardness, brittleness and detachability. Good solubility, and can also prevent frosting.

When cocoa butter laurate is used to make chocolate blocks or chocolate coatings, the content of natural cocoa butter should not exceed 5% of the total fat content, so the fat content of cocoa powder used must be low (10%- 12%) to avoid frosting due to the impermeability of cocoa butter.

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