The physical properties of cocoa butter are important for the mouthfeel of pure chocolate. For many years, the Fuji Oil Group has carried out research and development on specialty fats that make what was previously impossible with cocoa butter possible to achieve.
Each specialty fat has its own characteristics and functions, including physical properties equivalent to cocoa butter, a wider variety of textures, maintenance of luster and shine, and a reduced change in physical properties due to temperature variations.
In terms of its composition,
Chocolate consists of cacao solids, sugar, and milk powder dispersed in 30% to 40% oil.
There are two types of hard butter for chocolate.
Made with oils and fats extracted from cacao beans
All oils and fats used in place of cocoa butter
(also known as hard butters)
There are different categories of oil and fat alternatives depending on their use and characteristics.
CBE・CBI ／ CBR ／ CBS
Cocoa butter is an ingredient that people enjoy for its mouthfeel, but other plant-based oils and fats used in chocolate can provide a new experience.
For example, as shown in the figure on the right, there are oils and fats that are either harder or softer than cocoa butter. By combining these, it is possible to expand the variety of products through modifying their firmness at room temperature, their mouthfeel, and other such properties. A new customer experience can be designed by changing these properties.
SFC curve (SFC: solid fat content)
Depending on the shape of the chocolate and what it is to be combined with, the functionality will differ.
Leveraging the knowledge we have built up over many years, the Fuji Oil Group proposes solutions with our oils, fats and compound products that meet our customers’ operating criteria and requirements.