Chocolate contains cocoa butter substitute, which is harmful to human body. Cocoa butter substitute is a kind of trans fatty acid, which is not only harmful to health, but also harmful to health and increases the risk of cardiovascular disease. Foods containing cocoa butter substitutes will not be a big problem if you eat them occasionally, but try not to eat them.

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

Generally speaking, the higher the cocoa butter content, the harder the texture and the more bitter the taste, so a good dark chocolate will make a crisp sound when it is broken, and the cross section is relatively smooth; Chocolate particles are fine, and the melting points of cocoa liquor and cocoa butter are low. Put chocolate on your tongue and let the heat and saliva in your mouth slowly melt the chocolate.

Reference materials? Baidu encyclopedia? Cocoa butter