CBS/CBE

We believe in providing top quality workmanship and are so confident in our level of service that we back.

Get A quote

What is Cocoa Butter Substitute (CBS)?

Cocoa Butter Substitute (CBS) is a specialized fat used in the confectionery industry as a cost-effective alternative to traditional cocoa butter. CBS is formulated to mimic the desirable qualities of cocoa butter, such as a smooth texture, good snap, and melt-in-the-mouth properties, while also offering enhanced stability and extended shelf life. CBS is often made from a combination of vegetable oils, including palm mid-fraction (PMF), palm kernel oil (PKO), and palm stearin. These ingredients are carefully processed to create a fat that performs exceptionally well in applications like chocolate coatings, cream fillings, and other confectionery products.

Advantages of CBS provided by Muez Hest

Process

manufacturing Process

Step 1

Fractionation

Separating palm oil into its various components (olein, stearin, and mid-fraction) based on melting points. Method: Cooling palm oil to crystallize the stearin, which is then separated from the liquid olein and mid-fraction.

Step 2

Hydrogenation

Increasing the melting point and stability of the oils. Method: Introducing hydrogen gas to the oil in the presence of a catalyst (usually nickel), converting unsaturated fats to saturated fats for enhanced performance.

Step 3

Blending

Achieving the desired physical properties and melting behaviour. Method: Blending PMF, PKO, and palm stearin in precise ratios to create CBS with the required characteristics for confectionery use.

Step 4

Deodorization

Removing unwanted odors and flavors. Method: Heating the blended oil under vacuum to strip volatile compounds, ensuring a neutral taste profile.

Step 5

Tempering

Ensuring proper crystallization for a smooth texture and glossy appearance. Method: Controlled cooling and reheating to stabilize the crystal structure of CBS.