Adding extra cocoa butter to chocolate during processing makes it more creamy and delicious. But high demand for this key chocolate ingredient combined with supply challenges sends many food formulators looking for alternatives.
These alternatives offer more than just the benefits of being easier to get and less expensive than the real thing. However, there are key factors, like naming rules and melting points, that product developers need to consider before adding a cocoa butter substitute to their chocolate product.
Learn about cocoa butter and cocoa butter alternatives in the food formulator playbook below.
Food Formulator Playbook — Cocoa Butter Alternatives in Chocolate from Prospector from UL
Find cocoa butter alternatives in Prospector
This playbook discusses Cocoa Butter Substitue (CBS), Cocoa Butter Replacer (CBR), and Cocoa Butter Equivalent (CBE). Find suppliers who offer these ingredients and view data sheets now.
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