Cocoa butter substitute is an artificial stearin with physical properties close to natural cocoa butter. Its main component is triethylene glycol, which has the characteristics of rapid melting and tastes similar to cocoa butter.
Cocoa butter substitutes contain a lot of trans fatty acids, which can cause indigestion, renal failure, arteriosclerosis, gout and cardiovascular diseases. Eating a lot of cocoa butter chocolate may lead to high calorie intake and increase the risk of obesity.
Relevant regulations:
According to China's "Industry Standard for Domestic Trade of Cocoa Butter Chocolate and Cocoa Butter Chocolate Products" officially implemented on June 1 2007, all products with more than 5% cocoa butter can't be directly labeled as "chocolate", but must be labeled as "cocoa butter chocolate". “
The raw material cost of cocoa butter substitute is low, and many manufacturers will add cocoa butter substitute to the chocolate formula. If the amount exceeds 5%, it is still called chocolate, which is a commercial fraud. "
The above contents refer to:
People's Daily Online-Is it real chocolate? Experts teach you to tell the difference between true and false chocolate.