Industrial Oils

Industrial Oils

Oils used in industrial foods are specifically produced to improve the texture, flavor, shelf life, and structure of the products. Especially in the chocolate and confectionery sectors, CBS, CBR, coating oils, and filling oils are categorized based on their functions. Here are the descriptions of these types of oils:

1. CBS (Cocoa Butter Substitute) Oils:
   Definition: CBS oils are lower-cost oils used as an alternative to cocoa butter, offering certain technical advantages. They are usually derived from lauric oils like coconut oil and palm kernel oil, which are high in lauric acid.
   Characteristics:
   CBS oils melt like cocoa butter but can be produced at a lower cost. They are stable and have a long shelf life. However, they cannot be mixed with cocoa butter as it can disrupt the product's texture and structure.
   Usage: CBS oils are widely used in chocolate coatings, confectionery products, wafer coatings, and ice cream bars, especially where the product needs to maintain its form at high temperatures.
2. CBR (Cocoa Butter Replacer) Oils:
   Definition: CBR oils can be partially mixed with cocoa butter and are typically derived from non-lauric oils like palm oil and cottonseed oil. They offer more flexibility in usage compared to cocoa butter substitutes.
   Characteristics:
   They can be mixed with cocoa butter at a ratio of 10-20%. They have a lower melting point, which provides a smoother mouthfeel. Unlike CBS oils, they can mimic some characteristics of cocoa butter, but they do not offer the same melting quality as pure cocoa butter.
   Usage: CBR oils are used in lower to mid-quality chocolate products, coatings, and fillings, helping reduce costs while maintaining the product's form and structure.
3. Coating Oils:
   Definition: Coating oils are used for the outer layer of chocolate and confectionery products, providing stability and a shiny appearance. CBS and CBR oils can also be used for this purpose, but coating oils may sometimes include special blends.
   Characteristics:
   Coating oils provide a high gloss and smooth appearance. They remain stable after melting and solidifying, which offers advantages in transportation and shelf life. They offer heat-resistant coatings, helping prevent form loss in warmer conditions.
   Usage: These oils are commonly used in the outer coatings of candies, wafers, biscuits, chocolate coatings, and pastry products.
4. Filling Oils:
   Definition: Filling oils are special oils used for the internal filling of products like chocolate, biscuits, wafers, and cream-filled cakes. These oils are typically formulated to provide a creamy texture and homogeneous distribution.
   Characteristics:
   Filling oils provide a smooth and creamy texture. They give the product the desired consistency and structure while also offering a long shelf life. Once melted and solidified, they maintain their form and extend the product’s shelf life.
   Usage: Filling oils are used in the internal fillings of wafers, chocolates, cream biscuits, and cakes, serving as a stable filling agent in the product's internal structure.

Differences and Usage Preferences:
CBS oils are used by manufacturers who prefer harder, more stable products, but they cannot be mixed with cocoa butter. They are typically used in more economical coatings and chocolate alternatives. CBR oils can be partially mixed with cocoa butter and offer more flexible use. They are preferred in mid-quality products. Coating oils are used to provide gloss, hardness, and stability to the outer surface of products, making them ideal for maintaining the visual and physical qualities of products. Filling oils are used to provide a creamy and soft texture in internal fillings, especially in products like biscuits and wafers.

The choice of industrial oils depends on the desired product characteristics, cost goals, and consumer expectations.

CBE (Cocoa Butter Equivalent) oils are frequently used in industrial chocolate production and are fully compatible with cocoa butter. Compared to other industrial oils, CBE's characteristics and uses are more similar to cocoa butter, providing cost advantages without compromising chocolate quality.

Here is detailed information about CBE (Cocoa Butter Equivalent) oils:

5. CBE (Cocoa Butter Equivalent) Oils:
   Definition: CBE oils are produced from vegetable oils with similar physical and chemical properties to cocoa butter. They are fully compatible with cocoa butter and provide the same melting characteristics, making them a quality alternative in chocolate products. CBE oils are derived from vegetable oils such as palm oil, shea butter, illipe butter, and mango butter.
   Characteristics:
   CBE oils are compatible with cocoa butter and can be mixed 100%, which is the main difference from CBS and CBR oils. The melting point and texture are very similar to cocoa butter, offering a similar mouthfeel when consuming chocolate. They work with the tempering (crystallization) process in chocolate, ensuring the brightness and crispness of the chocolate. They are more cost-effective than cocoa butter, offering economic advantages to producers.
   Usage: CBE oils are used in high-quality chocolates, coatings, confectionery products, and filled products. When mixed with cocoa butter, they provide cost advantages while maintaining quality. They are particularly resistant to temperature changes, extending shelf life.

Advantages:
CBE oils, being fully compatible with cocoa butter, allow for reducing production costs without compromising product quality. Since they have very similar structural and organoleptic (taste, texture) properties to cocoa butter, it is difficult for consumers to notice any difference. CBE oils are widely used in high-quality chocolate production as they are suitable for the tempering process.

Comparison of CBS, CBR, and CBE Oils:
CBS (Cocoa Butter Substitute): Cannot be mixed with cocoa butter, used in harder and more stable products. Typically lower-cost. CBR (Cocoa Butter Replacer): Can be partially mixed with cocoa butter, providing more flexible use. Preferred in mid-quality products. CBE (Cocoa Butter Equivalent): Can be fully mixed with cocoa butter, mimicking the characteristics of cocoa butter. Widely used in premium chocolate and coatings.

Conclusion:
While CBS and CBR oils offer more economical solutions, their compatibility with cocoa butter is limited, and they are generally used in lower-quality products. CBE oils, on the other hand, are the closest alternative to cocoa butter, fully compatible with it, and used in high-quality chocolates. They are an ideal solution for manufacturers looking to balance quality and cost.