Cocoa butter substitute, abbreviated as CBR, is an artificial stearin that can melt quickly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust the temperature when making chocolate, it is also called non-adjustable stearic acid, which is also different from cocoa butter. Different types of raw oil can be used for processing, which can be divided into lauric stearate and non-lauric stearate.
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Generally, food labels on food packaging will list cocoa butter substitutes, vegetable butter (margarine and margarine), hydrogenated vegetable oil, partially hydrogenated vegetable oil, hydrogenated fat, refined vegetable oil, hydrogenated vegetable oil, hydrogenated palm oil, solid vegetable oil, ghee and artificial ghee.
Foods rich in trans fatty acids include cocoa butter chocolate, butter, sunflower oil, cake, blended oil, solid soup, soybean oil, wafer cake, pie, French fries and chips, puffs, buttered bread, corn oil, peanut oil, pizza and twist.
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Baidu encyclopedia-cocoa butter substitute
Baidu encyclopedia-trans fat