Investor Relations

Glossary

C

CBE/CBS/CBR

Main types of hard butters for chocolate
CBE : Cocoa Butter Equivalent
CBS : Cocoa Butter Substitute
CBR : Cocoa Butter Replacer

chocolate

A food produced by roasting fermented cacao beans and then adding ingredients such as sugar, fat, milk to ground cacao mass before milling and kneading the mixture.
Chocolate contains 30%-50% fat but texture (crunchiness and meltiness) and characteristics (heat resistance, etc.) differ depending on the type of fat used.

Fats used in chocolate include cocoa butter, an oil included in cacao and hard butters for chocolate created from other plant-based oils and fats. The former is called pure chocolate while the latter is called compound chocolate.

cocoa butter

Cacao bean fat content, which represents 53-58% of cacao mass. Also referred to as cacao butter.

compound chocolate

Main raw ingredients for making chocolate include cacao, milk, sugar, and fat. Of these, this refers to chocolate made using hard butters for chocolate that are plant based.
Using hard butters for chocolate provides improved various functions, including faster hardening or heat resistance, and is widely used in breads and confectionery products. Often used in combination with cocoa that has a low cocoa butter content.

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