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Is cocoa butter a trans fatty acid?
Cocoa butter is not a trans fatty acid.

Cocoa butter is a natural edible oil extracted from cocoa beans in the process of making chocolate and cocoa powder, while trans fatty acids generally exist in the form of additives, and some snacks contain trans fatty acids.

Cocoa butter substitute is an ingredient to replace cocoa butter. Some cocoa butter substitutes are made by hydrogenation and may contain trans fatty acids.

Due to the high price and limited supply of natural cocoa butter, cocoa butter substitutes can be made of a large number of other fats, so they are often used in chocolate candy, chocolate, chocolate waffles, chocolate ice cream, chocolate ice cream, chocolate cake and other products.

Sources of trans fatty acids

Trans fatty acids come from two sources:

Natural sources: Some herbivores will produce natural trans fatty acids, so there will be a small amount of natural trans fatty acids in beef, mutton, milk and dairy products.

Artificial source: characteristics (including melting point, taste, shelf life, etc. ) will be improved by hydrogenation in the food industry. Hydrogenation makes vegetable oil "more saturated", but it is not completely saturated and becomes saturated fatty acid. In this hydrogenation process, trans fatty acids will be produced. In addition, trans fatty acids are also produced in cooking processes such as fried foods.