Cocoa butter replacers are vegetable fats designed to replace cocoa butter in all types of confectionery. Their use, in comparison with cocoa butter, makes it possible to significantly reduce the cost of finished products, increase resistance to fat bloom, ensure good glaze of products and increase their resistance to oxidative damage, thereby increasing their shelf life. 

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​Product applications include use in the confectionery industry for the replacement of cocoa butter in the production of confectionery glaze, candy shells, fatty fillings for wafers. It is well combined with other fats, which are part of the fillings.

Designed for the production of high quality confectionery glaze, which can replace up to 20% of cocoa butter in the product. Due to its exceptionally high solid fat content, it conveys good stability at high temperatures to the confectionery glaze.