Cocoa butter substitutes [CBS]

Cocoa Butter Substitute is fractionated Palm Kernel Oil base, either partially or fully hydrogenated, with or without emulsifiers. Cocoa butter substitutes are fats which have similar physical properties to cocoa butter maintaining the melting curve of the fat. It is hard, yet melts sharply below body temperature with good mouth-feel. This is commonly used in chocolate moulding as well as Ice Cream manufacturing. 

Packing in : Cartons with PE liner, New steel drums