Cocoa Butter Equivalents (CBEs) are vegetable fats used as partial substitutes for cocoa butter in chocolate manufacturing.
The use of CBEs can represent a valuable technological and economic solution to mitigate the impact of cocoa butter price fluctuations. In addition, these ingredients can help improve the heat resistance of chocolate and reduce the risk of fat bloom, preserving the appearance and quality characteristics of the product throughout its shelf life.
According to Directive 2000/36/EC, the use of specific vegetable fats other than cocoa butter is permitted in chocolate products up to a maximum of 5% of the finished product, provided that all applicable regulatory requirements are met. Their presence must be indicated on the label through the statement: "contains vegetable fats in addition to cocoa butter".
Neotron analytical support
Neotron offers dedicated testing services for the detection and quantification of Cocoa Butter Equivalents in dark chocolate.
Analyses are performed by High-Resolution Gas Chromatography (HRGC) according to:
UNI EN ISO 23275-1:2009
UNI EN ISO 23275-2:2009
These methods are applicable exclusively on dark chocolate
These analytical approaches support manufacturers in verifying product composition, ensuring compliance with regulatory requirements, and maintaining high quality standards.
Contact us for more information.
About Neotron
Neotron is a premier European provider of analytical services, specializing in food, feed, pharmaceuticals, and cosmetics. With a focus on precise testing, sensory analysis, and R&D, Neotron ensures compliance with the highest global standards. As an accredited lab Neotron delivers innovative, tailored solutions to meet the diverse product development and quality control needs of its clients.
