Cocoa Butter Substitute (CBS)

Specifications

Crafted through fractionation and hydrogenation of refined vegetable oils of lauric origin, specifically palm kernel oil, palm kernel stearin, and their fractions. CBS undergoes precise processing to achieve a stable, consistent fat with a well-defined crystalline structure. The result is a pure, additive-free fat delivering 100% fat content, zero carbohydrates, sugars, protein, sodium, and cholesterol, with quick crystallisation, excellent oxidative stability, steep melting characteristics, and a clean neutral taste and odour. Certified allergen-free, it carries no cross-contamination risk, making it fully compliant for sensitive food manufacturing environments. With a slip melting point ranging between 33–42°C across variants, it is precisely engineered to mirror the sensory performance of cocoa butter, delivering a smooth body-temperature melt, satisfying snap, and a no-waxy mouthfeel. CBS is the dependable choice for chocolate molding, chocolate coating, and a broad range of confectionery manufacturing applications demanding precision, consistency, and scale.