One of the important components of butter is RBD Palm Oil. I will try to provide a brief description of our products that may be suitable for your product raw material needs.

PAMIN Cocoa Butter Replacer (CBR) is made from hydrogenated and fractionated vegetable fats of a non-lauric fat category. Sometimes called cocoa butter extenders (CBEX or CBX), or Non-lauric CBS, these fats are based on C16 and C18 fatty acids, the same as in cocoa butter (with different triglyceride). They are therefore partially compatible with cocoa butter and owe their sharp melting properties to intense levels of trans fatty acids, especially elaidic (C18:1 trans)

Coatings made with them have long shelf life against bloom and are relatively resistant to developing a soapy flavour. They are frequently used in compound coatings for confectionary and bakery products.

Compound chocolate products made with CBR does not require tempering, it can be combined with cocoa liquor to achieve a richer cocoa flavor than if only cocoa powder is used, so it will allow achieving high capacity output on the production line and can be produced on the identical line as the chocolate products for no risk of contamination by lauric fats. If customer conventionally uses part of real cocoa butter with CBR to make indulge products for the same they need to have good tempering to stabilize the cocoa butter part

PAMIN's CHOCOLIN Series of CBR Fat are imparting excellent gloss retention & sharp meltdown to the end products. They include high tolerance for cocoa butter and thus can be combined with cocoa liquor to produce a compound chocolate that is rich in cocoa taste.

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