Our Cocoa Butter Equivalent Range
Product Description: Shea Base
Cocoa butter equivalent (Mello -SH111)
Application:
Designed for preparation of chocolate confectionery and other food products.
Process Description:
Mello – SH111 is a fully refined, non-hydrogenated vegetable specialty fat made from fractionated shea butter and palm oil, formulate as a CBE, Solid fat comprising of mixed fatty acids mainly Palmitic, Stearic and Oleic.
Product Description: Sal Base
Cocoa butter equivalent (Mello – SL001)
Application:
Designed for preparation of chocolate confectionery and other food products.
Process Description:
Mello-SL001 is a fully refined, non-hydrogenated vegetable specialty fat made from fractionated sal fatand palm oil, formulated as a CBE, Solid fat comprising of mixed fatty acids mainly Palmitic, Stearic and Oleic.
Premium Performance | Superior Compatibility Sustainable Sourcing
- Cocoa Butter Equivalent (CBE) is a specialized vegetable fat engineered to replicate the physical, chemical, and functional characteristics of natural cocoa butter.
- Produced from selected exotic fats such as shea, Sal, mango kernel, and palm mid-fractions.
- CBE ensures excellent compatibility with cocoa butter and delivers consistent performance in chocolate and confectionery applications.
Key Features
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