Cocoa butter is made from cocoa beans and has different uses like manufacture of chocolate. Cocoa butter is expensive and its production does not suffice for its consumption. So the industry has been looking for alternatives called “cocoa butter substitute”(CBS). Latamarko CBS is “hydrogenated palm kernel oil” and is based on lauric and myristic acid. It does not have the difficulties of cocoa butter such as need to tempering
Cocoa butter substitute (CBS), characteristics and use
To understand the meaning of “cocoa butter substitute” (CBS), first of all we have to get familiar with “cocoa butter” and its uses
To produce cocoa butter, after being picked, cocoa beans go through a long and complicated process such as fermentation, roasting, winnowing, grinding and milling. The product of the last mentioned stage is called “liqueur mass” or “chocolate mass”. In the next step, the mass is pressed and the oil is separated. The separated oil is called cocoa butter. The remaining mass, called the “pressed cake”, is used to make cocoa powder.
Cocoa butter has diverse and different uses. Above all is making chocolate. Cocoa butter is the reason for the soft, creamy texture of chocolate in the mouth. Furthermore, Cocoa butter has a variety of uses in the pharmaceutical and food industries (such as dairy and baking products). But the problem is cocoa butter is expensive and due to its various uses, usually the production does not suffice for its consumption. So in recent years, the industry has been looking for alternatives. “Cocoa butter alternatives” is a general term of this progress and its most important subgroup is “cocoa butter substitute”. The oils used to make cocoa butter substitute (CBS), are usually palm oil and coconut oil.
Latamarko cocoa butter substitute
Latamarko, an authentic brand of the large Turkish company MT Royal, exports cocoa butter as one of its valuable food products. Latamarko cocoa butter substitute is “hydrogenated palm kernel oil”, which is one of the most common and widely consumed types of CBS.
The composition of fatty acids in this cocoa butter substitute is similar to that of cocoa butter itself, but the structure of its fatty acids may be different. This CBS is based on lauric and myristic acid (while cocoa butter fatty acids are mostly palmitic and stearic acid). In addition its physicochemical properties are somewhat different from cocoa butter. Latamarko cocoa butter substitute does not have the difficulties of cocoa butter – such as the need for tempering. But due to its different characteristics, this product cannot be mixed with cocoa butter. The price of Latamarko cocoa butter substitute – despite its excellent quality – is lower than Cocoa Butter. The quality of these products, like other products of this company, is supported by ISO production standards and different certificates.
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