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Food Formulator Playbook — Cocoa Butter Alternatives in Chocolate

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Text of Food Formulator Playbook — Cocoa Butter Alternatives in Chocolate

  • FOOD FORMULATOR PLAYBOOKUsing Cocoa Butter Alternatives in Chocolate

  • Whats Driving the Need for Cocoa Butter Alternatives?

  • GLOBAL DEMAND

    for chocolate is growingas discretionary income increases in developing

    markets.

  • WHAT MAKES A CHOCOLATE BARso delicious?

  • CHOCOLATE LIQUOR + COCOA BUTTER +

    PROCESSING =

    creamy, delicious chocolate

  • DEFINITION:COCOA BUTTER OR CACAO BUTTERnouncacao fat that makes up 50% of the cocoa nib

    fatty acid composition: stearic (C10:0) 34.5% oleic (C10:1) 34.5% palmitic (C10:0) 26.0% linoleic (C10:2) 3.2% arachidic (C20:0) 1.0% palmitoleic (C16:1) 0.3% other fatty acids 0.5%

  • COCOA BUTTER IS IN

    HIGH DEMANDbut ~30% of cacao crops are lost each year due to pests

    and disease.

  • THE SOLUTION:3 cocoa butter alternatives

  • ALTERNATIVE #1: COCOA BUTTER SUBSTITUTE (CBS) Palm oil or coconut oil-based

    Normally contains lauric fatty acids

    Does not require tempering.

    In the presence of enzymes like lipase (found in cocoa beans) and under the right conditions, lauric fat can produce a soapy off-note.

    Not compatible with cocoa butter, but can be mixed in at a low percentage.

  • ALTERNATIVE #2: COCOA BUTTER REPLACER (CBR)

    Includes non-lauric containing fats like palm oil, soybean oil, rapeseed oil and cottonseed oil.

    Does not require tempering.

    Partially compatible with cocoa butter.

  • ALTERNATIVE #3: COCOA BUTTER EQUIVALENT (CBE) Can contain shea, illipe and sal nut oils, as well as

    palm, mango kernel fat and palm oil.

    Has physical properties and a fatty acid profile similar to cocoa butter.

    Requires tempering.

    Compatible with cocoa butter.

  • BENEFITS OF USING ALTERNATIVES

    Availability.

    Cost reduction.

    Improved fat composition & fat stability in the finished product.

    Many alternatives dont require tempering, so its easier to achieve gloss and snap and reduces production time and costs.

  • ADDITIONAL CONSIDERATIONS

    Naming requirements Does your country allow you to call your product chocolate if it includes a cocoa butter alternative?

    Melt profile Cocoa butter melts at 34 C (93 F), which makes it creamy in the mouth and encourages optimal flavor release. Make sure your alternative ingredient has a melting point that is close to body temperature.

  • READY TO MAKE SOME

    CHOCOLATE?Search chocolate ingredients at

    www.ulprospector.com.

    Read more about cocoa butter alternatives at

    knowledge.ulprospector.com/1085/fbn-cocoa-butter-alternatives-

    chocolate/

    http://www.ulprospector.com