A must-read for chocolate lovers: Cocoa butter and cocoa butter substitutes

Have you ever hesitated in front of the chocolate shelf in the supermarket, confused by those chocolates that look the same but have huge price differences? Why do some chocolates taste so smooth in your mouth, while others have a greasy taste? The answer may be hidden in the "invisible ingredients" of chocolate - cocoa butter and cocoa butter substitutes .

What is Cocoa Butter

Cocoa butter is a natural fat extracted from cocoa beans and separated after fermentation, roasting and crushing. It is mainly composed of fatty acids such as oleic acid, stearic acid and palmitic acid. Its melting point is close to human body temperature (34-38°C) , so it can melt quickly in the mouth and bring a silky taste. Cocoa butter is an important raw material for making high-quality chocolate, giving chocolate a unique texture and flavor.

However, the production of cocoa beans is limited by the specific growing environment . Cocoa trees mainly grow in tropical areas near the equator, and have strict requirements on climate and soil conditions. The areas suitable for planting are very limited. Secondly, the planting and harvesting process of cocoa beans is labor-intensive and relies on manual labor. Planting, picking, fermentation and baking all require a lot of manpower, which further increases the cost.

This results in a higher cost for cocoa butter chocolate, and cocoa butter is not only used to make chocolate, but is also widely used in industries such as cosmetics, medicine and food. The increasing demand for high-quality cocoa butter in these fields has driven up its price.

Taking all the above reasons into consideration, the production cost of cocoa butter is high, the supply is relatively scarce, and the market demand is strong, which has led to the emergence of cocoa butter substitutes.

So what exactly is cocoa butter substitute? Cocoa butter substitute is a fat extracted from vegetable oil by chemical or physical methods. Common raw materials include palm oil, coconut oil, etc. It usually contains more saturated fatty acids and has a higher melting point (about 40°C or above). Cocoa butter substitute has a lower cost, but its taste and texture are slightly inferior to cocoa butter. It melts more slowly and may feel greasy.

What is the difference between cocoa butter and cocoa butter substitutes?

1. Processing technology

Making real cocoa butter chocolate requires precise temperature control to ensure the chocolate achieves the best taste and texture during the molding and crystallization process. This process is called tempering, which requires cooling and heating the chocolate within a specific temperature range to stabilize its crystal structure and achieve a smooth and shiny surface.

Therefore, experienced chocolate makers and advanced equipment are needed. However, due to the physical properties of cocoa butter substitutes, the production process of cocoa butter substitute chocolate is relatively simple and does not require precise temperature control, making it suitable for large-scale production.

2. Cost

The production process of cocoa butter chocolate is complicated, requiring high equipment and technology, and has high labor costs. It is generally positioned in the high-end market and is sold at a high price.

The production process of cocoa butter substitute chocolate is simplified, with lower equipment and technical requirements. It is suitable for large-scale industrial production and has lower labor costs. It is usually positioned in the mid- and low-end markets and has a lower selling price.

3. Taste

The taste of cocoa butter chocolate can only be described as high-end! It is delicate and can melt quickly in the mouth, bringing a silky taste. Cocoa butter can carry the flavor of cocoa beans very well, making chocolate have rich layers and aroma; the surface is smooth and shiny, the cross section is delicate, and it is not easy to turn white.

The surface gloss and texture of cocoa butter substitute chocolate are not as good as those of real cocoa butter chocolate. It tends to turn white, melts slowly in the mouth, and may feel greasy. At the same time, the layers and aroma of chocolate are obviously lacking.

4. Nutritional Value

Cocoa butter chocolate contains more unsaturated fatty acids, such as oleic acid, than cocoa butter substitute chocolate, which has certain health benefits. Some particularly cheap cocoa butter substitutes may be partially hydrogenated to produce trans fatty acids, which are not good for health.

Should we avoid eating chocolate with cocoa butter substitutes?

In fact, cocoa butter substitute chocolate does not necessarily harm health, but long-term and excessive consumption may have adverse effects on health:

PART.01

High saturated fatty acids: Cocoa butter substitutes usually contain more saturated fatty acids. Studies have shown that high saturated fatty acid intake is associated with an increased risk of cardiovascular disease. Therefore, long-term and large-scale consumption of chocolate containing cocoa butter substitutes may increase the risk of cardiovascular disease.

PART.02

Trans fatty acids: Some cocoa butter substitutes may be partially hydrogenated during the manufacturing process, producing trans fatty acids. Trans fatty acids have been shown to be harmful to cardiovascular health and increase the risk of heart disease and stroke. Therefore, chocolate containing cocoa butter substitutes containing trans fatty acids is even more unhealthy.

PART.03

Lack of antioxidants: Cocoa butter substitute chocolate lacks the polyphenol antioxidants found in cocoa butter chocolate. Antioxidants help neutralize free radicals in the body, protect cardiovascular health and reduce inflammation. Chocolate lacking these beneficial ingredients is less nutritious.

Nevertheless, moderate consumption of cocoa butter substitute chocolate will not cause obvious harm to health. So how do we consumers make a choice?

Control your intake

Small amounts of cocoa butter substitute chocolate

Do not overdose

Eat a balanced diet

Eat more fruits, vegetables, whole grains and

Other healthy foods

To offset possible adverse effects

Choose high quality products

Where possible

Choose cocoa butter substitute chocolate labeled "zero trans fat"

And pay attention to the ingredient list

Avoid products that contain high amounts of saturated fats and hydrogenated oils

In short, cocoa butter substitute chocolate is not absolutely harmful, but it should be consumed in moderation and with a comprehensive consideration of overall diet and health. Choosing high-quality chocolate containing natural cocoa butter can enjoy a richer taste and higher nutritional value.

END

References:

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[2] Wang Qiuyu, Yao Yuan, Chen Hang, et al. Study on the process of making cocoa butter chocolate by roasting soybean dregs[J]. Food Research, 2018, 35(02): 48-51.

[3] Zhu Li, Tan Wei, Zhang Jiayan, et al. Research progress in analytical technology of cocoa butter and its substitutes in chocolate[J]. Applied Chemical Industry, 2017, 46(12): 2472-2475+2479. DOI: 10.16581/j.cnki.issn1671-3206.20170928.035.

[4] Dang Guoshuai. Synthesis and compatibility study of triglycerides constituting lauric acid cocoa butter substitutes[D]. Henan University of Technology, 2016.

[5] Yuan Han, Ma Yue, Li Shuangshi. GC-MS Identification Analysis and Application of Cocoa Butter and Cocoa Butter Substitutes[J]. Food and Fermentation Industries, 2012, 38(08): 178-181. DOI: 10.13995/j.cnki.11-1802/ts.2012.08.011.

[6] Liu Wentao. Research on the crystallization mechanism of cocoa butter and its application of fractions[D]. Tianjin University of Science and Technology, 2020. DOI: 10.27359/d.cnki.gtqgu.2020.000384.

[7] Tang Xia. Cocoa butter substitute chocolate market has broad prospects[N]. China Consumer News, 2007-01-24(C01).

Author: Xiaojuan is not a volume

Master of Food Science and Engineering, Henan University of Technology