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Article: Filling cocoa butter's shoes: standing in for cocoa butter in various confectionery applications, CBAs can offer flexibility and a lower price tag.(INGREDIENT INTELLIGENCE: Cocoa Butter Alternatives)
- Article from:
- Candy Industry
- Article date:
- March 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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If it looks like cocoa butter, acts like cocoa butter and tastes like cocoa butter, then it probably is cocoa butter. Or is it? The growing use of Cocoa Butter Alternatives might make it hard to tell.
Traditionally acting as the only vegetable fat in chocolate products, cocoa butter gives chocolate its texture, sharp melting behavior, high gloss, long shelf life and good flavor release characteristics, states Fuji Oil Europe, a producer of oils and fats for the chocolate and confectionery industry, on its web site. But cocoa butter comes with a price.
Cocoa butter can be incompatible with other fat systems and has a limited melting profile, says Adam ...