Cocoa Butter Substitutes (CBS)
NChox series is our range of CBS which are produced based on fractionated and hydrogenated palm kernel fat that contains high levels of lauric triglycerides in its composition. This is a non-tempering fat with a very sharp melt profile and melts around 34˚C. It has a low viscosity in the molten state. These qualities of the product have resulted in the extensive use for moulding and enrobing. It has a very high heat cycling stability and sharp melt profile. The melt profile and flavour release of compounds made out of this product is comparable with that of chocolate. The NChox products are preferred in the tropical and sub tropical countries because of its better heat stability compared to pure chocolate.