There is also vegetable oil in the snow kiss in Meiji, Japan.
Di Chin chocolate contains edible refined vegetable oil.
Dove chocolate and Ferrero chocolate also contain refined edible vegetable oil, but I don't know if it exceeds 5%.
French motel purple truffle chocolate contains hydrogenated vegetable fat.
Cocoa butter substitute, CBR for short, is a kind of artificial stearin that can melt quickly. 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 the temperature when making chocolate, it is also called non-temperature-adjusted stearin, which is also different from cocoa butter.
Different types of raw oil 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-term retention. There is no greasy feeling at the entrance. Will not cause frost on the surface due to temperature difference.
Cocoa butter substitutes may contain trans fatty acids, which are different from natural cocoa butter and may have adverse effects on the body.
(1) Oil hydrogenation fractionation/fractionation-hydrogenation method: palm oil, soybean oil, cottonseed oil and rapeseed oil are hydrogenated separately and then mixed. Or they are mixed in a certain proportion before hydrogenation, and then the hydrogenated oil is fractionated by solvent to obtain CBS products. CBS products can also be obtained by separating palm kernel oil or coconut oil first and then hydrogenation.
(2) Ester exchange-hydrogenation of oils and fats: palm oil mixing → ester exchange → hydrogenation → cocoa butter substitution. Other vegetable oils: For example, 30 parts of palm oil and 70 parts of sunflower seed oil were transesterified, washed with water to remove catalyst, decolorized and deodorized to obtain transesterified oil. CBS products can be obtained by hydrogenation of oil.