Characteristics of cocoa butter-like substances

Cocoa butter is slightly better than traditional cocoa butter substitutes in both taste and nutrition. In a broad sense, cocoa butter is still a substitute for cocoa butter, that is, cocoa butter is not directly extracted from cocoa beans, but an oil with similar molecular structure obtained through modern food processing technology. However, different from the traditional production process of cocoa butter substitute, cocoa butter-like products mainly adopt purification, distillation and temperature adjustment. Therefore, in the past, cocoa butter itself did not contain trans fatty acids, which reduced the risk of diabetes, Alzheimer's disease and heart disease when people ate chocolate products instead of cocoa butter. Because of this, the price of cocoa butter is higher than that of cocoa butter substitutes. However, compared with natural cocoa butter, cocoa butter-like raw materials are cheaper and have lower storage requirements. So the market price of cocoa butter is as low as 1/3- 1/5 compared with cocoa butter. Chocolate products made of high-quality cocoa butter are smooth and fragrant, especially at 30.0-35.0°C, the flavor of cocoa butter and natural cocoa butter is almost the same. Cocoa butter is not easy to frost and its melting point is close to that of natural cocoa butter. These advantages promote the optimization and upgrading of traditional chocolate products to cocoa butter-like products instead of cocoa butter.