Cocoa Butter (CB) has its own disadvantages such as:
* Low milk-fat tolerance.
* Lack of stability at elevated temperatures.
* Tendency to bloom.
Efforts were then made to find certain fats produced from tree borne butter seeds that have unique triglyceride combination consisting of the right proportion of POP, POSt and StOSt types of glycerides. These fats matched the properties of cocoa butter and could be blended with cocoa butter proportionately.
So, basically Cocoa Butter Equivalents (CBEs) are fats, which behave like cocoa butter in all respects and are able to mix with cocoa butter in any proportion without altering the melting rheological and processing characteristics of cocoa butter in all types of formulation. CBEs are non-mono-unsaturated triglycerides like cocoa butter.
Palm Oil is fractionated to produce PMF (Palm Mid Fraction) rich in POP. SOS rich exotic fats such as Sal, Mango, Shea, Kokum etc. are fractionated to get triglyceride rich in POS and SOS. A careful preparation and blending of these fats result in tailor-made fat that is equivalent to cocoa butter and known as CBE (Cocoa Butter Equivalent).