Cocoa butter substitutes have high cholesterol content and are high in sugar and calories. They are more likely to make people fat and are more harmful to human health.

Cocoa butter is a natural edible oil extracted from cocoa beans during the production of chocolate and cocoa powder. It has only a faint chocolate taste and aroma and is one of the ingredients used to make real chocolate. Candy snacks commonly known as white chocolate are made from it. The melting point of cocoa butter is about 34-38 degrees Celsius (93-100 degrees Fahrenheit), so chocolate is solid at room temperature and melts quickly in the mouth.

Cocoa butter substitute, referred to as CBR, is a type of artificial stearin that can melt quickly. Its triglyceride composition is completely different from that of natural cocoa butter, and its physical properties are close to natural cocoa butter. Due to the production Chocolate does not need to be tempered, and is also called non-tempered stearin. This is also different from cocoa butter. Different types of raw fats can be used for processing, which are divided into lauric acid type stearin and non-lauric acid type stearin. . Chocolate products made from cocoa butter substitutes have good surface gloss and long-lasting properties. No greasy feeling in the mouth. There will be no surface frost due to temperature differences.

Cocoa butter substitutes may contain trans fatty acids, which are different from natural cocoa butter and may have adverse effects on the body.