Industrial Oils And Fats

1. Coberine 608: Bunge's Classic Cocoa Butter Equivalent

• 100% compatible with cocoa butter
• Negligible quality difference compared to cocoa butter
• Provides consistency for consumer products
• Clean label
• In production process, identical role to cocoa butter
• Bunge, the inventor of CBE

2. Coberine 901: Cocoa Butter Improver

• 100% compatible with cocoa butter
• Improves quality differences from cocoa butter
• Provides consistency for consumer products
• Clean label
• In production process, identical role to cocoa butter
• Offers heat stability in regions of warm ambient temperatures

3. CBT GOLD: Innovative Confectionery Fat

• New award-winning innovation from Bunge in 2023
• Combines the indulgence of real chocolate with the convenience of compound chocolate
• Panel taste test data indicates that compound made with CBT Gold matches the taste of 61% cocoa solids
• Cost savings of up to 40%
• No tempering required
• Applications: molding, coating, panning

4. CLSP 555 E: Bunge’s Classic Cocoa Butter Substitute (CBS)

• Fast crystallization for improved production efficiency
• Easy to produce, no tempering needed
• Provides good gloss and snap
• Trans-free formulation
• Versatile usage: suitable for molding, coating, and panning applications

5. CLSP 812: Economy Cocoa Butter Substitute (CBS)

• Good crystallization properties
• Easy to produce, no tempering needed
• Provides good gloss and snap
• Trans-free formulation
• Widely used in enrobing, panning, and molding applications

6. CLSP 604: Premium Wafer and Biscuit Filling Fat

• Specially designed for wafer and biscuit filling
• Provides a cooling sensation that enhances mouthfeel
• Fast crystallization highly appreciated by large-scale manufacturers for improved production efficiency
• Suitable for use in both chocolate and compound chocolate
• Ideal for manufacturers producing both types of chocolate products

7. CLSP 310: Multi-purpose Confectionery Fat

• Versatile confectionery fat suitable for various applications
• Used as a filling in pralines
• Ideal for sugar confectionery
• Suitable for ice cream coating and body
• Used in flavored milk production
• Also applicable in the production of spreadable cheese

8. Durkex 102: Nut Spread and Praline Filling Fat

• Excellent fat for nut spreads
• Serves as a soft filling fat for pralines
• High anti-oxidation performance
• Recommended for use with nut paste formulations with less than 8% nut content

9. Durkex 104: Nut Spread and Praline Filling Fat

• Excellent fat for nut spreads
• Serves as a soft filling fat for pralines
• High anti-oxidation performance
• Recommended for use with nut paste formulations with up to 15% nut content

10. BOS 6262: Special Butter-Flavored Bakery Fat

• Specifically designed for a buttery flavor in bakery applications
• Highly recommended for baklava
• Ideal for premium butter cookie assortments and other bakery products

11. Couva 255 NH: Non-Hydrogenated, Trans-free CBR Fat

• Non-hydrogenated and trans-free for a healthier option
• Highly appreciated by brands focusing on offering healthy solutions
• Good crystallization properties for enrobing/coating cakes, wafers, and biscuits
• No tempering needed
• Can also serve as a barrier fat to prevent moisture migration

12. BeLeaf PlantBetter: Transformative Plant-Based Alternative to Dairy Butter

Overall Sensory Experience and Texture:

• Crafted to match the gold standard of dairy butter in sensory delight and texture.

Functionality as an Ingredient:

• Engineered for seamless integration in various culinary applications, mirroring the versatility of dairy butter.

Reduced Environmental Impact:

• Formulated with sustainability in mind, aiming for a reduced environmental footprint.

Comparable Nutritional Values:

• Aligned with nutritional values comparable to traditional dairy butter.

Affordability in Plant-Based Dairy:

• A commitment to making plant-based dairy more affordable without compromising quality.