Cocoa butter equivalent

Definition

Cocoa butter equivalent is a fat composed of a combination of shea, illipe, sal and palm oil. These oils are added together to produce a product that mimics the flavour and qualities of true cocoa butter, but at a lower cost.

Health considerations

Cocoa butter equivalents are designed to have a high saturated fat content. Nutritional profile varies depending on the oils used.

May be found in

Chocolate, all types. Hot chocolate, sweets, confectionery, snack foods.

References

FEDIOL: EC Seed Crushers’ and Oil Processors’ Federation
National Center for Food Protection and Defense