Cocoa Butter Substitute
Cocoa butter substitutes are typically blends of palm kernel, palm, or other tropical oils, sometimes hydrogenated or fractionated. They are saturated fat-rich; partially hydrogenated versions historically contained trans fats but PHOs were removed by FDA in 2018.
What it is
A vegetable fat blend (often based on palm kernel, palm, shea, or other oils) used as an alternative to cocoa butter.
Fat replacer providing similar mouthfeel and melt characteristics in chocolate-flavored products.
Why it's flagged
- High in saturated fat (palm-based variants)
What regulators actually say
"FDA finalized its determination that partially hydrogenated oils (PHOs) are no longer Generally Recognized as Safe (GRAS)."
"Member States shall permit the use ... of vegetable fats other than cocoa butter ... up to 5% of the finished product."
Regulatory status
United States — FDA
Component fats are GRAS; PHOs were removed from GRAS list in 2018.
European Union — EFSA
Permitted with restrictions on cocoa-substitute use in chocolate products under Directive 2000/36/EC.
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