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Top 5 Cocoa Butter Substitutes and Their Applications

Cocoa butter is a well-known material and is comprehensively used in making chocolates and a large number of other cookies and edibles. It comes with a mild, fatty, and a little bit bitter flavor. The most unique factor about it is that it has a chocolate smell but never tastes like a bar of chocolate. Be it sweet or any other dish, the aromatic flavor of cocoa butter makes them all tasty and peasant as far as the appearance is concerned.

The buyers must be mindful of the fact that they should buy only the stuff that has been produced for edible purposes. There is also a variant of cocoa butter that is manufactured for skincare purposes. With a rapid progression in the oils and fats industry, manufacturers are constantly working on materials that can be a better cocoa butter substitute.

What is Cocoa Butter?

Cocoa butter (cacao fat) is found in the cocoa bean with high resistance to oxidation due to very high levels of natural tocopherols as well as unique fatty acid composition.

Typical Fatty acid composition of Cocoa Butter in percentage:

  • Arachidic (C20:0) 1.0%
  • Palmitoleic (C16:1) 0.3%
  • Other Fatty Acids 0.5%
  • Stearic (C18:0) 34.5%
  • Oleic (C18:1) 34.5%
  • Palmitic (C16:0) 26.0%
  • Linoleic (C18:2) 3.2%.

Cocoa Butter Substitution

While cocoa butter substitute or cocoa butter equivalent is extracted from a variety of sources, and not necessarily from cocoa beans, it also comes with the same consistency and flavor. Some of the substitutes include the following:

  1. Palm oil

Widely used by some of the world’s leading brands in chocolate making, palm oil is considered to be the best cocoa butter substitute. It provides chocolate with a glossy appearance and contributes to deforestation while safeguarding biodiversity. 

  • Coconut Oil

Coconut oil is also well-known as the best cocoa butter equivalent because it hardens the chocolate a little bit faster. This is the reason it is widely utilized the world over to produce chocolate shells also known as a drizzle.

  • Soy Lecithin

Soy lecithin is extracted from soybeans and processed in an oil processing plant and broadly utilized as an emulsifier in chocolate. It has properties to blend ingredients that hold things together. 

4.    Butter

Butter is also the most versatile cocoa butter equivalent that works best for cakes and different other recipes. It is also considered great to serve baking purposes and make hot chocolate in the winter.

5.    Cocoa Powder

Cocoa powder is also considered to be great as a cocoa butter substitute for a large number of recipes. It offers a mild taste and is easy enough to be chosen as one-to-one with a cocoa butter substitute.

Concluding Remarks 

Mectech is one of the leading manufacturers and suppliers in India of facilities for Cocoa Butter substitutes and Cocoa Butter equivalent. The company has more than 45 years of dominating presence within the oils and fats industry. The company is headed by Mr. Ishwar Sahai, Chairman & Managing Director. A chemical engineer by qualification, Mr. Sahai is a person of indomitable courage and a pioneering spirit. His proven experience, expertise, and entrepreneurship revolutionized the concepts of extraction, refining, and hydrogenation/vanaspati technology



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