Cocoa butter substitutes are generally hydrogenated to achieve the taste, texture and texture of cocoa butter. This hydrogenated vegetable oil contains a lot of trans fatty acids, which can cause coronary heart disease, venous sclerosis and other diseases. Many foreign countries have begun to restrict the use of trans fatty acids.

Cocoa butter substitute is made of palm kernel hard oil obtained by high-tech cooling and separation of selected palm kernel oil, and then specially hydrogenated and rapidly cooled and refined.

Generally speaking, the greater the concentration of cocoa butter, the better the taste of chocolate. However, pure cocoa butter is extracted from cocoa fruit, which is expensive and difficult to store at room temperature. Therefore, some cocoa butter substitutes will be added to improve the solidification degree and reduce the cost. However, the addition of cocoa butter substitutes is standard. Generally, some extremely cheap chocolates are all used cocoa butter substitutes. If you want to know the quality of chocolate, just hold the chocolate in your hand. If it softens quickly, it is good, but it is used.

The cocoa butter used in chocolate is the refined product of natural cocoa fruit, which has the characteristics of mellow and smooth taste and uniform and orderly melting in the mouth (the melting point of cocoa butter is 33 degrees Celsius), accompanied by rich cocoa fragrance. Many people are scared when they hear that it is a lipid. In fact, cocoa butter is an unsaturated fatty acid, which is beneficial to controlling cholesterol content and preventing cardiovascular diseases.

The structure of cocoa butter substitute is very different from that of natural cocoa butter, and it is a very complex fatty acid.

Cocoa butter substitutes have poor taste and no fragrance, and usually have a higher melting point than cocoa butter.

In addition, hydrogenated oil is a kind of trans fatty acid. Trans fatty acids (TFAS) are formed by adding hydrogen to vegetable oil during heating. The latest research in the world found that TFAS may cause the increase of human cholesterol, and have a potential impact on fetal weight and type II diabetes, and even be one of the inducements of Alzheimer's disease.

The US Food and Drug Administration (FDA) has ordered the whole country to require the content of trans fatty acids in the nutrition labels of traditional foods and dietary supplements to remind consumers. Because the harm of trans fatty acids to human body is potential and gradual, experts also call these cocoa butter chocolates "chronic killers".

For example, the "Mr. Banana" produced by Nestle Company, many people like to eat this banana-flavored "chocolate" crispy skin, but in fact, there is no cocoa butter in its yellow crispy skin. We only find edible vegetable oil as an oily ingredient in the main ingredient; KITKAT Kit Kat chocolate chip cookies produced by Nestle, the sentence "Take a break?" Our advertising slogan is a household name, and its main ingredients clearly indicate that cocoa butter is used instead of cocoa butter.

The new standard of Chocolate and Chocolate Products issued in 2004 stipulated that the content of non-cocoa fat should be less than 5%. The minimum amount of cocoa butter in chocolate is not less than 20% for white chocolate and not less than 18% for dark chocolate.

This fragrance of chocolate mainly comes from cocoa products, including cocoa butter, cocoa pulp and cocoa powder, and the silky feeling of chocolate comes from the product and the processing technology.

For example, the ingredients marked on the product labels of some enterprises are refined sugar, cocoa butter, whole milk powder, phospholipids, cocoa powder and vanillin, so what are the actual ingredients we have investigated? The actual ingredients are cocoa butter, cocoa powder, milk essence, starch and sugar. He added 35% cocoa butter substitute, and the ingredients according to his whole formula were 35%. According to the new standard, the county's grain does not exceed 5%, so it is equivalent to exceeding 30%. Cocoa butter is not added in his whole formula, not at all.

The price of cocoa butter per ton is about 30 thousand on the market at present; Cocoa butter substitutes can range from 6,000 to 7,000 to 15,000 because of different grades and varieties.

Because the main raw material of chocolate, cocoa beans, is produced near the equator, the cocoa used in pure chocolate produced by regular enterprises is imported from abroad. Cocoa butter, cocoa powder, milk powder, white sugar, lactose, butter, etc. are evenly mixed according to a certain proportion, and the density is below 35 microns after roller-less grinding. Only after special processes such as homogenization and temperature regulation can delicate, lubricated and delicious chocolate be produced. According to the new standards for chocolate and chocolate products implemented by the state on July 1 2004, raw materials such as starch are not allowed to be added to pure chocolate.

In the ingredient list of regular enterprises, there is an item called vegetable oil, which is cocoa butter substitute. Why add cocoa butter substitute? Cocoa butter substitutes don't have to be added in every product, because manufacturers want to adapt to different regional sales. For example, in the south, because the melting point of cocoa butter is relatively low, it is easy to make it easier, and the climate in the south is relatively hot. To adapt to this sales market in the south, a little cocoa butter is appropriately added to the product formula to improve the melting point of the product and adapt to this market, but after it is added, it must be no higher than 5% according to the new standards, and it must be clearly stated on the product packaging. Generally speaking, formal enterprises have done a better job in this express.