Date post: | 09-Apr-2017 |
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FOOD FORMULATOR PLAYBOOKUsing Cocoa Butter Alternatives in Chocolate
What’s Driving the Need for Cocoa Butter Alternatives?
GLOBAL DEMAND
for chocolate is growing…as discretionary income increases in developing
markets.
WHAT MAKES A CHOCOLATE BARso delicious?
CHOCOLATE LIQUOR + COCOA BUTTER +
PROCESSING =
creamy, delicious chocolate
DEFINITION:COCOA BUTTER OR CACAO BUTTERnouncacao fat that makes up 50% of the cocoa nib
fatty acid composition: stearic (C10:0) 34.5% oleic (C10:1) 34.5% palmitic (C10:0) 26.0% linoleic (C10:2) 3.2% arachidic (C20:0) 1.0% palmitoleic (C16:1) 0.3% other fatty acids 0.5%
COCOA BUTTER IS IN
HIGH DEMANDbut ~30% of cacao crops are lost each year due to pests
and disease.
THE SOLUTION:3 cocoa butter alternatives
ALTERNATIVE #1: COCOA BUTTER SUBSTITUTE (CBS)• Palm oil or coconut oil-based
• Normally contains lauric fatty acids
• Does not require tempering.
• In the presence of enzymes like lipase (found in cocoa beans) and under the right conditions, lauric fat can produce a soapy off-note.
• Not compatible with cocoa butter, but can be mixed in at a low percentage.
ALTERNATIVE #2: COCOA BUTTER REPLACER (CBR)
• Includes non-lauric containing fats like palm oil, soybean oil, rapeseed oil and cottonseed oil.
• Does not require tempering.
• Partially compatible with cocoa butter.
ALTERNATIVE #3: COCOA BUTTER EQUIVALENT (CBE)• Can contain shea, illipe and sal nut oils, as well as
palm, mango kernel fat and palm oil.
• Has physical properties and a fatty acid profile similar to cocoa butter.
• Requires tempering.
• Compatible with cocoa butter.
BENEFITS OF USING ALTERNATIVES
• Availability.
• Cost reduction.
• Improved fat composition & fat stability in the finished product.
• Many alternatives don’t require tempering, so it’s easier to achieve gloss and snap and reduces production time and costs.
ADDITIONAL CONSIDERATIONS
• Naming requirements – Does your country allow you to call your product chocolate if it includes a cocoa butter alternative?
• Melt profile – Cocoa butter melts at 34° C (93° F), which makes it creamy in the mouth and encourages optimal flavor release. Make sure your alternative ingredient has a melting point that is close to body temperature.
READY TO MAKE SOME
CHOCOLATE?Search chocolate ingredients at
www.ulprospector.com.
Read more about cocoa butter alternatives at
knowledge.ulprospector.com/1085/fbn-cocoa-butter-alternatives-
chocolate/