Cocoa Butter CBS
CBS cocoa butter substitutes are made from palm kernels and are produced by fractionation technology, which generally replaces cocoa butter in molded and coated chocolates. Hitting it prevents. The most important feature of CBS is its good brittleness, high molding capability and heat resistance, which depends on the steps used in production. Products made from them have an initial gloss and usually the gloss shelf life is high, has a low iodine index and as a result shows less sensitivity to oxidation. Compatibility with cocoa butter is up to 5% in the fat phase.