Cocoa butter substitutes are generally hydrogenated to achieve the taste, texture and texture of cocoa butter. This hydrogenated vegetable oil contains a lot of trans fatty acids, which can cause coronary heart disease, venous sclerosis and other diseases. Many foreign countries have begun to restrict the use of trans fatty acids.

Cocoa butter substitute is a palm kernel hard oil obtained by high-tech cooling separation from selected palm kernel oil, and then refined by special hydrogenation and rapid cooling.

Generally speaking, the greater the concentration of cocoa butter, the better the taste of chocolate. However, pure cocoa butter is extracted from cocoa fruit, which is expensive and difficult to store at room temperature. Therefore, some cocoa butter substitutes will be added to improve the solidification degree and reduce the cost. However, it is standard to add cocoa butter substitutes. Generally, some extremely cheap chocolates are replaced by cocoa butter. If you want to know the quality of chocolate, just hold it in your hand. If it softens quickly, it is good, but it is used.

Cocoa butter used in chocolate is a refined product of natural cocoa fruit, which has the characteristics of mellow and smooth taste, uniform and orderly melting in the mouth (the melting point of cocoa butter is 33 degrees Celsius), and is accompanied by rich cocoa flavor. Many people are afraid when they hear that it is lipid. In fact, cocoa butter is an unsaturated fatty acid, which is beneficial to control cholesterol content and prevent cardiovascular diseases.

The structure of cocoa butter substitute is very different from that of natural cocoa butter, and it is a very complex fatty acid.

Cocoa butter substitutes have poor taste and no fragrance, and usually have a higher melting point than cocoa butter.

In addition, hydrogenated oil is a trans fatty acid. Trans fatty acids (TFAS) are formed by adding hydrogen to vegetable oil during heating. The latest research in the world found that TFAS may cause the increase of human cholesterol, and have a potential impact on fetal weight and type II diabetes, and even become one of the inducements of Alzheimer's disease.

The US Food and Drug Administration (FDA) has ordered the whole country to indicate the content of trans fatty acids in the nutritional labels of traditional foods and dietary supplements to remind consumers. Because the harm of trans fatty acids to human body is potential and gradual, experts also call these cocoa butter chocolates "chronic killers".

For example, "Mr. Banana" produced by Nestle Company, many people like to eat this banana-flavored "chocolate" crispy skin, but there is no cocoa butter in its yellow crispy skin. We only found that edible vegetable oil is an oily component in the main ingredients; KITKAT Kit Kat chocolate biscuits produced by Nestle, the sentence "Take a break?" Our advertising slogan is a household name, and its main component clearly indicates that cocoa butter is used instead of cocoa butter.

The new standard for chocolate and chocolate products issued in 2004 stipulates that the non-cocoa fat content should be less than 5%. The minimum content of cocoa butter in chocolate is not less than 20% for white chocolate and not less than 18% for dark chocolate.

This fragrance of chocolate mainly comes from cocoa products, including cocoa butter, cocoa paste and cocoa powder. The silky feeling of chocolate comes from products and processing technology.

For example, the ingredients marked on the product labels of some enterprises are refined sugar, cocoa butter, whole milk powder, phospholipids, cocoa powder and vanillin, so what are the actual ingredients we investigated? The actual ingredients are cocoa butter, cocoa powder, milk essence, starch and sugar. He added 35% cocoa butter substitute, and the composition of his whole formula was 35%. According to the new standard, the county's grain does not exceed 5%, which is equivalent to more than 30%. There is no cocoa butter added to his whole formula, not at all.

At present, the price per ton of cocoa butter on the market is around 30 thousand; Cocoa butter substitutes vary in price from 6000 to 7000 to 15000 due to different grades and varieties.

Because cocoa beans, the main raw material of chocolate, are produced near the equator, the cocoa used in pure chocolate produced by regular enterprises is imported from abroad. Cocoa butter, cocoa powder, milk powder, sugar, lactose, butter, etc. Uniformly mixed according to a certain proportion, and the density is below 35 microns after roller-less grinding. Only through special processes such as homogenization and temperature adjustment can delicate, smooth and delicious chocolate be produced. According to the new standard of chocolate and chocolate products implemented by the state in July, 2004, starch and other raw materials are not allowed to be added to pure chocolate.

In the ingredient list of regular enterprises, there is an item called vegetable oil, which is a substitute for cocoa butter. Why should cocoa butter substitutes be added? Cocoa butter substitutes do not have to be added to every product, because manufacturers want to adapt to different regional sales. For example, in the south, because the melting point of cocoa butter is relatively low, it is easier to make, and the climate in the south is relatively hot. In order to adapt to this sales market in South China, a little cocoa butter is added to the product formula to improve the melting point of the product to adapt to this market, but it must not be higher than 5% according to the new standard after addition, and it must be indicated on the product packaging. Generally speaking, regular enterprises do a good job in this express delivery.