Cocoa Butter Replacer (CBR) 100M - Non-Tempering Fat, Non-Lauric Vegetable Fat

Cocoa Butter Replacer - (CBR) 100M

CBR-100M is a fully refined, hydrogenated and fractionated vegetable fat of non- lauric origin. It is bland in taste and flavor. CBR-100M is a non-tempering fat with a steep melting behavior which is suitable for high quality compound chocolate applications.

Cocoa Butter Replacer (CBR) 100M Exports to Various Countries Worldwide

For More Specifications

COCOA BUTTER REPLACER SPECIFICATIONS

FFA ( as palmitic acid) : 0.1 % Max
Moisture and Impurities : 0.1 %Max
Slip Melting Point deg C : 36.5-39.5
Iodine Value (Wijs) : 47-57
Lovibond Color 5.25 Cell red : 1R / 10Y

APPLICATIONS OF COCOA BUTTER REPLACER

CBR-100M is designed to provide excellent gloss retention and fat bloom resistance. Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the Cl6 and C18 type. CBR-100M has a high degree of compatibility with Cocoa Butter (up to l5% Cocoa Butter in total fat) which means that cocoa liquor can be added to the compound chocolate, thus achieving a flavor close to that of real chocolate. It does not require tempering and as such the viscosity of chocolate can be easily varied by adjusting the coating temperature.

PRODUCT ORIGIN

Cocoa Butter Replacer from Malaysia