Cocoaless™ CBE

Kiyanfzco > Cocoaless™ CBE

All our Cocoa butter equivalents are marketed under the Cocoaless™ brand name. We produce different variations of CBE, namely from Shea, Sal, Mango and kokum bases. Our CBE consists of a blend of the stearin from exotic oilseeds (Shea, Sal, Mango & Kokum) and hard palm mid fractions.

Our CBE range is based on a standard specification to mimic conventional cocoa butter. Apart from this, we have the capability to customize our CBE to better fit customer requirements such as altering the melting points; improving hardness; creaminess, mouthfeel etc.

WHY USE CBE?

In the chocolate industry, the need for cocoa butter equivalents (CBEs) has become increasingly important due to rising costs and supply challenges associated with traditional cocoa butter. CBEs offer a cost-effective alternative that maintains the desirable texture and melting properties of cocoa butter, while allowing manufacturers to manage production costs more efficiently

Additionally, CBEs can provide formulation flexibility and improve the stability of chocolate products. As consumer preferences shift towards more sustainable and affordable options, the demand for CBEs is growing. These alternatives help meet market needs without compromising on quality, ensuring a consistent and high-quality chocolate experience.

KIYAN is uniquely equipped to realize the full benefits of exotic oilseeds with solutions that blend nutritional value, sustainability, superior sensory qualities, and a strong supply chain.

BENEFITS OF Cocoaless™ CBE

  • COST SAVINGS: CBEs are much cheaper than cocoa butter, and mitigate the high cost and price fluctuation risks due the supply & demand of cocoa beans.
  • ENHANCED FAT STABILITY: Can be made to enhance the uniformity & stability of fat crystals, leading to improved performance & longer shelf life of chocolate & confectionery. 
  • SEAMLESS BLENDING WITH COCOA BUTTER: Formulated to mimic cocoa butter’s properties, both fats can be tempered to blend seamlessly together and maintain consistency of chocolate.
  • SAME MELTING PROFILE AS COCOA BUTTER: Cocoa butter has a unique melting profile between 34-38°. Melting behavior of CBE is modified to match the melt profile of cocoa butter
  • SMOOTH TEXTURE & RICH MOUTHFEEL: Different fat blends can be designed to mimic cocoa butter’s creaminess & mouthfeel to match or improve the texture & sensory experience.
  • HIGH GLOSS & SNAP: Fat content of a CBE can be balanced to achieve a glossy finish and a crisp snap in chocolates.
  • REDUCED FAT BLOOM: CBEs can replicate or improve fat crystallization behavior of CB & are less likely to experience fat bloom, improving visual appeal & texture.
  • MADE FROM SUSTAINABLE RAW MATERIALS: CBEs made with Shea, Sal & Kokum reduce dependency on cocoa given its price volatility, social & environmental issues impacting cocoa farming.
  • LABEL FRIENDLY: CBE will perform, and be perfectly compatible with CB even If blended in specific quantities to comply with labeling norms of each country.