Cocoa butter, replacers

The non-cocoa fats used in confectionery are mixtures known as cocoa butter alternatives (CBAs), of which the most important are cocoa butter equivalents (CBEs). These are formulated from non-hydrogenated fat fractions with a tri-acylglycerol composition almost identical with cocoa butter and which are miscible with cocoa butter in all proportions. Other alternative fats such as cocoa butter replacers (CBRs) and cocoa butter substitutes (CBSs) are used, particularly in the manufacture of specialized forms of chocolate application such as coatings. 

Cocoa butter (CB) has a challenging chemistry and has attracted many efforts to develop lower cost, acceptable alternatives. The following definitions provide a quick introduction to this field (1) cocoa butter equivalents (CBEs) are compounded mostly from tropical oils other than palm. Because their melting and crystallization properties closely resemble CB, they are compatible as diluents at all levels of substitution (2) cocoa butter replacers (CBRs) are made from nondairy oils (typically soybean, cottonseed, or palm) partially hydrogenated for maximum trans-CIS isomer formation to acquire a steep melting profile. They are best used for enrobing bakery products, but their melting profiles can be improved by chill fractionation and (3) cocoa butter substitutes (CBSs) are made primarily from... 

Fang, X, Zhang, H., Hsieh, T. T., and Tiu, C. 1997. Rheological behavior of cocoa dispersions with cocoa butter replacers. 7. Texture Stud. 27 11-26. 

Quemada et al. (1985) model (Equation 2.11) was used to analyze data on cocoa dispersions (Fang et al., 1996) and the role of cocoa butter replacers (Fang et al., 1997). Selected values of rheological properties of chocolate are given in Table 5-G. In addition, the data of Fang et al. (1996) (Table 5-H) before and after degasification as a function of temperature are note worthy. 

Solvent fractionation is the term used to describe the crystallization process of a desired fat fraction from oil that is solubillized in a suitable solvent. Fat fractions may be selectively crystallized at different temperatures, after which the fractions are separated and the solvent removed. This procedure is suitable for the preparation of value-added products. The production of cocoa butter equivalents, cocoa butter substitutes, cocoa butter replacers, and medium-chain triacyl-glycerols (MCTs) are well-known applications for this type of fractionation. 

Akofect. [Karlshamns] Partially hydrogenated fats from soybean or cottonseed oil cocoa butter replacements. 

Akopol. [Karl amns] Fractionated fats from sttybean or coitmiseed oil cocoa butter replacements. 

Witocan . [Huls Am.] Vegetable triglyceride cocoa butter replacement... 

Solvent fractionation is the most expensive process, and has been almost abandoned, except for the production of high-premium mid-fractions for cocoa butter replacers using an acetone-based double-stage process. 

Features Cocoa butter replacement Regulatory FDA 21CFR 182.1 (GRAS)... 

Chem. Descrip. Hydrogenated vegetable oil CAS 68938-37-4 EINECS/ELINCS 269-820-6 Uses Cocoa butter replacement for foods (confectionery coatings, dairy toppings, baked goods) emollient in personal care prods, (lipsticks, pomades, solid fragrances, antiperspirant sticks, creams/lotions), pharmaceuticals (base for suppositories, ointments, creams)... 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

The WECOBEE oils are a series of triglycerides derived from edible vegetable oils. They exhibit most of the desirable features of cocoa butter, but few of its shortcomings. The WECOBEEs are extremely uniform in composition and exhibit excellent mold release characteristics. They have been widely used as cocoa butter replacements. 

Kalanithi, N. and Ong, A.S.H. (1986) Engkabang (Illipe), an important source of cocoa butter replacer fat, presented at Malaysian Chemical Congress, Kuala Lumpur. 

Similar to cocoa butter replacers but generally based on coconut and palm kernel oils. See also cocoa butter alternatives, cocoa butter and confectionery fat. 

In terms of the oil itself, above 470°F (240°C) the triglycerides and the fatty acids in them begin to become reactive. With palm oil, cocoa butter, and some of the more exotic tropical oils such as illipe fat and shea butter, some interesterification may occur, possibly catalyzed by residual soap in the oils or the elevated levels of partial glycerides found naturally in these oils. This interesterification adversely affects the melting characteristics of the oils and their application as cocoa butter replacers and extenders. 

T Willner, W Sitzmann, E-W Munch. Cocoa butter replacers produced by dry fractionation. Presented at 81st Annual Meeting Am Oil Chem Soc, Baltimore, 1990. A Fjaervoll, Svenska Mejeritidningen 61 491-496, 1969. 

Uses Emollient, ointment base, cocoa butter replacement in cosmetics and pharmaceuticals emulsifier for food processing binder, lubricant in pharmaceutical tableting, suppositories, pressed powders wax in food-pkg. adhesives defoamer in food-contact paper/paperboard specialty base, emollient, moisturizer, lubricant, vise, modifier in cosmetics bodying agent, emollient, lubricant, moisturizer, vise, modifer in pharmaceuticals... 

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