2, the price is different: cocoa butter is expensive and cocoa butter is cheap.
3. Different ingredients: cocoa butter completely melts at 35℃, and the melting point of cocoa butter substitute is high. Cocoa butter consists of various triglycerides, mainly 1- palmitoyl -2- oleoyl -3- stearate (POS), 1, 3- stearoyl -2- oleate (SOS) and 12%.
Cocoa butter substitute is an artificial edible oil, which is used to make chocolate and cocoa powder instead of cocoa butter. Cocoa butter is extracted from vegetable oil. Palm kernel stearin is made from palm kernel oil by special hydrogenation.
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Everyone has also heard of "chocolate replacing cocoa butter". Because cocoa butter is more expensive, there is a market to find cheaper substitutes. Cocoa butter substitutes are close to natural cocoa butter in physical properties, so they become substitutes for cocoa butter.
It is made of palm oil or other vegetable oil by industrial means, and its taste is not as good as that of chocolate made of cocoa butter, and it does not contain any cocoa ingredients. More cocoa butter substitutes need to be added to get closer to the smooth and refreshing feeling of cocoa butter chocolate.
In 2007, the national trade industry standard "Chocolate Substitutes for Cocoa Butter and Chocolate Products Substituting for Cocoa Butter" stipulated that no matter dark chocolate or white chocolate, any product with cocoa butter substitutes, white sugar or sweeteners as the main raw materials could not be directly labeled as chocolate, but should be labeled with the content description of cocoa butter substitutes, and its labeling would be changed to "Chocolate Substitutes for Cocoa Butter" or "Chocolate Substitutes with Cocoa Butter Flavor".
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