Cocoa Butter Substitute (CBS)
Cocoa Butter Substitute (CBS)
Cocoa Butter Substitute (CBS) is a premium, lauric-based fat derived primarily from palm kernel oil, crafted as a functional alternative to cocoa butter for confectionery and bakery applications. It presents a white to off-white, solid consistency at ambient temperature and is prized for its sharp melting profile, which delivers a clean, rapid melt in the mouth, and its exceptional oxidative stability, which extends product shelf life.
CBS is widely used in chocolate compounds, coatings, filling fats, and moulded confections, often without the need for tempering, making it a cost-effective and versatile choice for manufacturers seeking consistent performance and neutral flavour.
Cocoa Butter Substitute is produced through a multi-stage process beginning with the fractionation of refined palm kernel oil to isolate the higher-melting stearin fraction. This palm kernel stearin then undergoes controlled hydrogenation to saturate residual double bonds, raising its melting point and enhancing stability. The hydrogenated fat is subsequently refined through bleaching and deodorization to remove impurities, colour, and odours. The resultant product is a multifaceted, trans-fat-free fat with a slip melting point typically between 33°C and 35°C, delivering reliable functionality across diverse confectionery and food manufacturing processes.
Cocoa Butter Substitute (CBS) Specification
| Parameter | Specification |
|---|---|
| Product Name | Cocoa Butter Substitute (CBS) |
| Common Names | Lauric CBS, Cocoa Butter Substitute 33-36, i-soc CBS 35, Cocofat 32/34 |
| INCI Name | Hydrogenated Palm Kernel Oil |
| CAS No. | 68990-82-9 / 84540-04-5 |
| HS Code | 1516.20 |
| Appearance | Cream coloured to white solid fat |
| Odour & Taste | Bland, free from off-flavours and off-odours |
| Origin | Palm Kernel Oil (Fully Refined & Hydrogenated) |
| Processing Type | Lauric-based, Non-Tempered, Trans-Fat Free |
Quality Parameters
| Parameter | Method / Reference | Specification |
|---|---|---|
| Slip Melting Point (SMP) | AOCS Cc 3-25 | 33.5 – 35.5°C (CBS 35 grade); 32 – 36°C (general range) |
| Iodine Value (Wijs) | AOCS Cd 1d-92 | 1.0 max |
| Free Fatty Acid (as Lauric) | AOCS Ca 5a-40 | 0.1% max |
| Peroxide Value | AOCS Cd 8b-90 | 0.5 meq/kg max |
| Moisture & Impurities | AOCS Ca 2c-25 | 0.1% max |
| Colour (Lovibond 5.25″ cell) | AOCS Cc 13b-45 | 2.5 Red max |
| Shelf Life | — | 18 – 24 months |
Solid Fat Content (SFC) Profile (Typical)
| Temperature (°C) | Solids Content (%) | Method |
|---|---|---|
| 10°C | 96 min | AOCS Cd 16-81 |
| 20°C | 95 min | AOCS Cd 16-81 |
| 25°C | 87 min | AOCS Cd 16-81 |
| 30°C | 45 min | AOCS Cd 16-81 |
| 35°C | 5 max | AOCS Cd 16-81 |
| 40°C | Nil | AOCS Cd 16-81 |
Fatty Acid Composition (Typical)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Lauric Acid | C12:0 | 44 – 54 |
| Myristic Acid | C14:0 | 15 – 18 |
| Palmitic Acid | C16:0 | 7 – 10 |
| Stearic Acid | C18:0 | 1 – 3 |
| Oleic Acid | C18:1 | 10 – 15 |
| Linoleic Acid | C18:2 | 1 – 3 |
Applications in Chocolate Compounds & Coatings
CBS is a key ingredient in compound chocolate and coatings for biscuits, wafers, and ice cream bars. Unlike cocoa butter, it requires no tempering, simplifying production. It provides a smooth, glossy finish and a clean, sharp melt in the mouth, while its excellent oxidative stability extends shelf life and prevents bloom.
Applications in Bakery Fillings & Creams
In bakery applications, CBS is used in cream fillings, biscuit fillings, and cake layers. Its semi-solid consistency provides structure and prevents oil separation, ensuring a smooth, uniform texture. It delivers a neutral flavour that allows other ingredients to shine, and its stability maintains product quality over time.
Applications in Ice Cream Coatings & Frozen Desserts
CBS is widely used in chocolate coatings for ice cream bars, cones, and frozen desserts. Its sharp melting point ensures a clean, rapid melt at body temperature, while its excellent gloss and snap enhance visual appeal. It also resists cracking and provides a moisture barrier, helping to maintain the quality of frozen products.
Applications in Candy & Confectionery Centres
CBS is employed in candy centres, nougats, caramels, and toffees. It acts as a mould release agent, preventing sticking during processing and contributing to shape retention. Its neutral taste allows intended flavours to dominate, and its stability ensures a long shelf life in confectionery products.
Packaging
| Packaging Type | Typical Size / Capacity | 20ft Container Loading (Net Weight) |
|---|---|---|
| Cartons | 20 kg / carton | 1,125 cartons ≈ 22.5 MT |
| Cartons | 25 kg / carton | 900 cartons ≈ 22.5 MT |
| Food-grade Bags | 25 kg / bag | ≈ 22 MT (800 bags) |
Certification
| Certification | Issuing Body / Standard |
|---|---|
| MSPO | MSPO 2.0 (MS2530:2022) |
| Halal | JAKIM |
| Kosher | Recognized agencies (e.g., STAR-K) |
| ISO 9001 | International Organization for Standardization |
| ISO 14001 | International Organization for Standardization |
| GMP | Good Manufacturing Practices |