Cocoa butter equivalent (CBE) is a widely used alternative to cocoa butter in chocolate production.
While cocoa butter gives dark, milk, and white chocolates their glossy appearance, smooth texture, and signature melt, it is also one of the most expensive ingredients.
With consumers becoming increasingly price-sensitive, using CBE can significantly reduce production costs.
This article will help you understand what CBE is, its applications in chocolates, and the new CBE Choco® NE50 produced by Musim Mas Group.
What is Cocoa Butter Equivalent?
CBE is derived from palm oil and typically contains one or more exotic vegetable fats, i.e., shea, illipe, kokum, and sal butter.
These fat components are carefully selected to resemble the triacylglycerol composition of cocoa butter.
What are the Applications for Cocoa Butter Equivalent?
According to the European Union Chocolate Directive 2000/36/EC, adding up to 5%wt (percentage by weight) of CBE is allowed in chocolate.
However, other markets differ in terms of the proportion of dry cocoa solids and cocoa butter required, which means a higher proportion of cocoa butter equivalent might be possible.
In fact, in some countries, if the dry cocoa solids and a certain percentage of cocoa butter are met, local regulation permits a higher percentage of CBE. Additionally, another application is for supercoatings, where CBE fully replaces cocoa butter in recipes.
Previously, it was only possible to use a small percentage of normal-grade fractionated palm oil in chocolate without exotic vegetable fat because it is not fully compatible with cocoa butter.
Moreover, there are many technical difficulties related to working viscosity, tempering, de-moulding properties, and shelf stability of the chocolates.
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Introducing CBE Choco® NE50
Hence, by adopting a multi-stage fractionation technology, we are able to produce new cocoa butter equivalent using only palm oil, without the need for exotic vegetable fats.
One such product is the new Musim Mas CBE Choco® NE50, rich in palmitic symmetrical monounsaturated triacylglycerols (SUS) and fully compatible and miscible with cocoa butter in any proportion.
CBE Choco® NE50 can replace 5%wt of cocoa butter in chocolates or even fully replace cocoa butter in supercoatings (refer to the proposed recipe in Table 1).
| Ingredient | Chocolate (%) | Supercoating (%) |
| Sugar | 39.5 | 39.5 |
| Cocoa Mass | 40.0 | 16.0 |
| Cocoa Butter | 10.0 | – |
| Cocoa Powder | 5.0 | 6.0 |
| Skimmed Milk Powder | – | 11.0 |
| CBE Choco® NE50 | 5.0 | 27.0 |
| Emulsifier: Lecithin | 0.5 | 0.5 |
| Vanillin / Vanilla Flavouring | ++ | ++ |
| Total | 100.0 | 100.0 |
Table 1. Chocolates and supercoatings recipe containing CBE Choco® NE50.
Retain Quality and Improve the Sensory Properties
Both chocolates and supercoatings require tempering, and CBE must have no or minimal impact on the chocolate’s working viscosity.
Typically, good tempering is determined using a temper meter and achieving a temper index of 4–6. In this regard, CBE Choco® NE50 makes it easier to achieve this optimal temper index.
As a result, when good tempering is achieved, desirable qualities such as good demoulding (mould release) properties, surface gloss, snap, and hardness can be expected.
Furthermore, CBE Choco® NE50 helps supercoatings maintain gloss retention at room temperature (20°C and 25°C), and retain their quality and sensory properties due to its high content of palmitic symmetrical monounsaturated triacylglycerol.
In addition, supercoatings based on CBE Choco® NE50 demonstrate good melting properties, non-waxiness, and excellent chocolate flavour release (see Figure 1).
Figure 1. Sensory spidergram of supercoatings based on CBE Choco® NE50 and standard CBE
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Musim Mas Enables Confectionery Innovations
Ultimately, a typical chocolate formulation can contain 10 – 15% added cocoa butter. Because of price and functionality, confectionery manufacturers are replacing cocoa butter with CBEs derived from fractionated palm oil and exotic vegetable fat.
On the other hand, there is an increased demand for exotic vegetable fats in all areas, including non-food industries. CBE Choco® NE50 is an optimal solution for a more sustainable cocoa butter equivalent.
“As the confectionery market is moving towards affordable premiumization and indulgence, palm-based CBE could be a better option, both in sustainable supply and consistent quality,” said Fifiani, R&D Manager of PT Musim Mas.
CBE Choco® NE50 is trans-fat-free and shows no considerable difference in taste and sensory properties from standard CBE.
Musim Mas Group is a leading sustainable palm oil producer, a part of the Integrated Palm Oil Corporation. It is the first major palm oil group to have all its plantations and mills fully certified by the Roundtable for Sustainable Palm Oil.
Musim Mas aspires to be a responsible leader, driving a new era of sustainability in the industry with innovation.
To that end, the Group is taking active steps to exceed industry-recognized sustainability standards. It will also continue to respond to critical industry issues to contribute to a more sustainable industry and world.
To find out more about our CBE Choco ® NE50 and other specialty fat ranges, contact us at spf@icofgroup.com for more info.
