The difference is huge

The difference is as follows

1. Cocoa butter substitute is an artificial food oil, and cocoa butter is a natural edible oil extracted from cocoa beans

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2. Cocoa butter is expensive to make, but cocoa butter substitute is cheap

3. Cocoa butter melts completely at 35℃, and cocoa butter substitute has a high melting point

The introduction of cocoa butter is as follows< /p>

Cocoa butter is composed of a variety of triglycerides as its basic components, mainly about 48% of 1-palmitoyl-2-oleoyl-3-stearate (POS) and about 26% of Composed of 1,3-stearoyl-2-oleate (SOS) and approximately 12% of 1,3-palmitoyl-2-oleate (POP).

Cocoa butter has only a faint chocolate taste and aroma and is an ingredient in making chocolate

Cocoa butter substitutes are introduced as follows

Cocoa butter substitutes are used to Artificial cooking oil used to make chocolate and cocoa powder instead of cocoa butter. It is refined from vegetable oil.

Many generations of cocoa butter are made from palm kernel fat obtained from palm kernel oil, which is then specially hydrogenated and refined.

Due to the high cost of extracting natural cocoa butter from cocoa fruits, and its melting point of about 34-38 degrees Celsius, it is not easy to store at room temperature, so some chocolate manufacturers will add some cocoa butter substitutes to reduce the temperature. cost, and improve the degree of solidification.

However, because of its higher melting point, although it is easier to preserve, it is more difficult to melt in the mouth, and the taste is not as good as natural cocoa butter, so it is less popular.