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Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content. [13] Owing to the high cost of cocoa butter, [14] [15] substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate.
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. [1]
Cocoa-free chocolate alternatives come in many varieties, including milk, vegan, white and dark chocolate. The first innovator that introduced cocoa-free chocolate into the market was German company Planet A Foods, followed by UK-based Win-Win, Finnish-player Fazer and US-based company Voyage Foods.
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Used as a substitute for cocoa butter, and to make soap, candles, cosmetics and medicines in places where the tree is common. [73] Cape chestnut oil, also called yangu oil, is a popular oil in Africa for skin care. [74] Carob pod oil (Algaroba oil), from carob, with an exceptionally high essential fatty acid content. [75] [76]
The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must ...
Originally, buttermilk was the liquid by-product from churning butter. Because of how we make butter in the U.S. today, most buttermilk found in stores is 'cultured buttermilk,' which comes from ...
Fried chicken, brownies from a box and stir-fried veggies—very different foods that, nevertheless, share a common ingredient: vegetable oil. Its omnipresence might suggest otherwise, but don’t ...
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