Cocoa butter is a natural edible oil extracted from cocoa beans in the process of making chocolate and cocoa powder. Trans fatty acids are a food additive, but some snacks contain trans fatty acids.

Sources of trans fatty acids

1, natural source: Some herbivores will produce natural trans fatty acids, so there will be a small amount of natural trans fatty acids in beef, mutton, milk and dairy products.

2. Artificial source: characteristics (including melting point, taste, shelf life, etc. ) will be improved by hydrogenation in the food industry. Hydrogenation makes vegetable oil "more saturated", but it is not completely saturated and becomes saturated fatty acid. In this hydrogenation process, trans fatty acids will be produced. In addition, trans fatty acids are also produced in cooking processes such as fried foods.

The difference between cocoa butter and cocoa butter substitute

1. Cocoa butter: Cocoa is only one of the raw materials for making chocolate. The aroma and taste of cocoa powder are very pure, and it melts in the mouth. If 100% cocoa butter is used, it can supplement the energy needed by the body, increase satiety and reduce food intake, thus playing an auxiliary role in slimming. However, it is not recommended to eat cocoa butter regularly, so as not to affect the secretion of gastric mucus.

2. Cocoa butter substitute: The ingredients in cocoa butter substitute are trans fatty acids, which are not easily absorbed and digested by the human body, and also lead to the conversion of sugar into fat. The fat accumulated in the body is difficult to burn and consume, which will make the body easy to get fat. Moreover, the taste of cocoa butter substitutes is very different and it is not easy to melt in the mouth. Therefore, it is not allowed to eat snacks containing cocoa butter substitutes frequently to avoid obesity symptoms.