{"id":1085,"date":"2021-02-05T04:00:53","date_gmt":"2021-02-05T10:00:53","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=1085"},"modified":"2022-05-31T14:24:32","modified_gmt":"2022-05-31T20:24:32","slug":"fbn-cocoa-butter-alternatives-chocolate","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/1085\/fbn-cocoa-butter-alternatives-chocolate\/","title":{"rendered":"Cocoa Butter Substitutes in Chocolate"},"content":{"rendered":"

\"WhatEuropeans dominate the top 20 chocolate-consuming countries. Even so, chocolate sales in the U.S. are anything but scary, especially around Halloween. In 2019, the National Confectioners Association reported chocolate candy sales accounted for 56% of the $22.1 billion in confection sales.<\/p>\n

Beyond US and European consumption, the World Cocoa Foundation predicts the global demand for chocolate<\/a> will continue to grow as discretionary income increases in developing markets like Brazil, China and India.<\/p>\n

In every chocolate bar, to achieve creaminess, cocoa liquor<\/a> is mixed with extra cocoa butter<\/a>, resulting in high demand for cocoa butter compared to other cocoa products. Compounded with the reality that cocoa plants are fragile to pest attacks and changing weather patterns, production of cocoa beans<\/a> in recent years has struggled.<\/p>\n

Work is in progress to increase cocoa crop yield. FoodNavigator reported in 2018 that 38% of cocoa crops were being lost to disease and pests. Likely, cocoa butter substitutes will continue to be a key solution for long-term, profitable chocolate production.<\/p>\n

What is Cocoa Butter?<\/h3>\n

Cocoa butter (cacao fat)<\/a> naturally occurs in the cocoa bean at about 50% of the cocoa nib<\/a>. Cocoa butter is resistant to oxidation due to high levels of natural tocopherols and fatty acid composition.<\/p>\n

Typical Fatty acid composition (%)<\/span>
\nStearic (C18:0) 34.5%
\nOleic (C18:1) 34.5%
\nPalmitic (C16:0) 26.0%
\nLinoleic (C18:2) 3.2%
\nArachidic (C20:0) 1.0%
\nPalmitoleic (C16:1) 0.3%
\nOther Fatty Acids 0.5%<\/p>\n

When tempered properly to achieve the correct crystal formulation, cocoa butter creates a finished chocolate with a high gloss and texture snap. Additionally, cocoa butter contracts when solidified, which enables efficient molding production.<\/p>\n

Cocoa Butter Substitutes:<\/h3>\n

Often the ingredients used for cocoa butter substitutes undergo additional processing steps which raise the price. But with demand for cocoa butter on the rise and difficulty achieving high crop yields, the price of these alternatives will be more in line with productivity.<\/p>\n

Cocoa Butter Substitute<\/a> (CBS)<\/p>\n