Cocoa butter substitutes are rich in protein and synthetic fat, which can't be digested by human body. Eating too much at one time not only hinders the absorption of iron, but also easily causes protein indigestion and poisoning, resulting in abdominal distension, diarrhea, abdominal pain and other uncomfortable symptoms.

2, promote renal function decline

Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste, which is excreted by the kidneys.

3, lead to iodine deficiency

The raw material for making cocoa butter substitutes contains a substance called saponin, which can not only promote atherosclerosis, but also promote the excretion of iodine in human body. Long-term excessive consumption of cocoa butter substitutes can easily lead to iodine deficiency, leading to iodine deficiency disorders.

Extended data:

matters need attention

The quality of lauric acid substituted cocoa butter is often refined according to the requirements of chocolate candy manufacturers, and can be used for solid or hollow molded chocolate products, general chocolate surface coating products or some chocolate sandwiches.

Cocoa butter laurate contains high-content solid fat, which can often give chocolate products proper hardness, brittleness and detachability. It has good solubility and can also prevent frosting.

When cocoa butter laurate is used to make chocolate blocks or chocolate coatings, the natural cocoa butter content should not exceed 5% of the total fat content, so the fat content of cocoa powder used must be low (10%-12%) to avoid frosting due to the impermeability of cocoa butter.

Baidu encyclopedia-lauric acid instead of cocoa butter

Baidu Encyclopedia-Cocoa butter substitute