Their use in chocolate and chocolate-coated confectionery

摘要

Although cocoa butter equivalents (CBEs) were originally developed as economic replacers of part of the cocoa butter in chocolate they are increasingly used for the added functionality they can give to confectionery. This is particularly the case forthe harder CBEs and cocoa butter improvers (CBIs) which can be used to improve tempering ccohditiops and even allow different ways of tempering chocolate (by seeding, for example). Their higher melting points can also impart enhanced heat and bloom resistance to chocolate. CBIs can also be used to reduce the extent and effects of migration (fat, moisture and alcohol) from confectionery centres.