Cocoa Butter Substitute

Cocoa butter substitute (CBS) is a type of vegetable fat designed to mimic the properties of cocoa butter, the natural fat from cocoa beans. It is typically made from a blend of tropical oils like palm kernel oil and shea butter, which are fractionated and sometimes hydrogenated to achieve the desired melting point and texture.

CBS is added to confectionery products to improve texture, reduce cost, and prevent fat bloom, which is the white, powdery appearance that can form on chocolate. It is commonly found in candies, cookies, and baked goods where a smooth, solid fat is needed.

In the U.S., cocoa butter substitutes are generally recognized as safe (GRAS) by the FDA when used as intended. They are primarily composed of fats and do not have specific regulatory limits set by bodies like JECFA or EFSA. While generally considered safe, like all fats, they contribute calories and should be consumed in moderation as part of a balanced diet.