Cocoa Butter Substitute

The rise in the price of cocoa butter forced confectioners to seek for cheaper and more readily available alternative fats derived from various natural sources.

a.Hydrogenated Palm Kernel Oil

      A vegetable fat prepared from refined lauric component.  Enables fast crystallization during application.

               recommended application: coating & filling confectioneries

b.   Hydrogenated Palm Kernel Stearin

              A premium grade of cocoa butter substitute that specially tailored solid fat content demonstrates excellent sharp mlelting property.

     recommended application: for moulding of chocolate bar