1, cocoa butter substitute, CBS for short, is a kind of artificial stearin that can melt rapidly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust temperature when making chocolate, it is also called non-adjustable-temperature stearate, which is also different from cocoa butter. Different types of raw oils can be used for processing, which can be divided into lauric stearin and non-lauric stearin. Chocolate products made from cocoa butter substitutes have good surface gloss and long retention. There is no greasy feeling at the entrance. Will not cause surface frosting due to temperature difference.

2. The protein content of cocoa butter substitutes and cocoa butter substitute products is relatively high, and the cocoa butter substitute protein is a complete protein, which not only contains eight amino acids necessary for human body, but also its proportion is close to the needs of human body, and its nutritional potency is high. Cocoa butter substitutes also contain fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, cocoa butter is sweet and cool, and enters the spleen, stomach and intestines. It has the effects of invigorating qi, regulating middle energizer, promoting fluid production, moistening dryness, clearing away heat and toxic materials, and can be used to treat red eyes, quench thirst, relieve sulfur, and toxic liquor. Although cocoa butter substitutes are good, eating more cocoa butter also has disadvantages, and excessive cocoa butter will also endanger health.