COCOA BUTTER SUBSTITUTE - 01147-CBS REFINED PALM KERNEL STEARIN-CBS

B. Applications in Food Production
B1. Chocolates and Coatings
 Used as a Cocoa Butter Substitute (CBS).
 Ideal for filled chocolate products, such as pralines, bars, and cookie coatings.
 Offers greater heat resistance and extends the product's shelf life.
B2. Confectionery and Sweets
 Used in glazes, ganache, and dessert coatings.
 Provides a smooth texture and glossy finish without fat separation.
B3. Margarines and Spreadable Butters
 Utilized as an ingredient to create stable margarine blends with a high melting
point.
B4. Ice Cream and Frozen Desserts
 Ensures a stable structure in ice cream coatings, preventing melting and
cracking.
B5. Margarines and Spreadable Butters
 Used as an ingredient for producing stable margarine mixtures with a high
melting point.
B6. Ice Cream and Frozen Desserts
 Provides structural stability to ice cream coatings, preventing melting and
cracking.