Applications

Cocoa Butter Equivalent

Second slide

Cocoa Butter Equivalent (CBE)

Cocoa Butter (CB) is an important constituent of chocolate formulation. It enjoys a very high status in the chocolate industry due to its property of remaining hard, moldable and brittle at room temperature and completely melting at the mouth temperature.

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).

The principle advantages of incorporating CBEs are:

* Reduction in the production cost of chocolate, as CBE’s are cheaper than cocoa butter.

* Stabilizing influence on fluctuating price of cocoa butter.

* Improves tolerance of milk-fat.

* improves stability of chocolates in tropical climate.

* Last nut not the least, bloom control.

Non-Palm CBE:

Manorama is manufacturing non-Palm CBE by using Mahua, Phulwara, Sal, Mango, Kokum, Dhupa and Shea Fat. The product is free from Palm products like PMF. Indian exotic PoP & SoS rich Fats are having same properties in texture and functionality of cocoa butter.

Demand of Cocoa Butter Equivalents:

Other than chocolates, these fats are also predominantly used for the production of compound coatings used for enrobing bakery and confectionary products where the coating forms 10% to 30% of the total weight of the enrobed products.

Manorama Industries offers CBEs produced from tree-borne butter seeds such as Sal, Mango, Kokum, Mahua (mowrah), Dhupa and Shea.

COCOA BUTTER EQUIVALENT (CBE):

Cocoa butter equivalents are just that equivalents in both physical and chemical sense to cocoa butter:

*CBE melting range reflects that of cocoa butter.

*Fatty acid and triacylglycerol composition are close to that of cocoa butter.

*CBEs are fully compatible with cocoa butter.

*They are fully compatible with cocoa butter and milk fat mixtures.

*CBEs crystallize in the same polymorphic forms as cocoa butter.

*Appearance and bloom shel-life stability of chocolate products are at least identical to products containing cocoa butter alone.

*Processing conditions of chocolate products containing CBE are similar to that of solely cocoa butter based products.

*CBEs are neutral in their effect on the color of chocolate product and have a good flavor stability.

Choice in cocoa butter equivalent

To meet the various needs of chocolate manufacturers, different kinds of CBEs can be defined:

*Equivalents of cocoa butter (Milcoa ES70, Milcoa ES70S, Milcoa ES70M, Milcoa ES70HT)

Equivalent to cocoa butter with degree of hardness that matches standard West African cocoa butter quality. Can be used up to maximum 5% by weight in chocolate and in super compound at any level.

*Improvers of cocoa butter (Milcoa IS1016, Milcoa IS1024, Milcoa IS1032)

These are harder CBEs which can improve cocoa butter by making it more heat resistance as well as improving processing characteristics. Can be used up to maximum 5% by weight, on total fat content this means up to 15% of cocoa butter replacement.

*Optimizers of cocoa butter (Milcoa ES1017, Milcoa ES1021)

These are softer fats ideal for optimizing a chocolate system which uses cocoa butter and milk fat, by eventually replacing both. This optimizing is realized by varying the fat system to balance the flavor and texture of the chocolate. Can be used up to maximum 5% by weight in chocolate and in super compound at any level.