CBS (Cocoa Butter Substitute) is obtained from the fractionation of Palm Kernel Oil.
Versatile, with good thermal resistance and a pleasant mouthfeel, CBS fats have resistance to fat bloom, excellent shine, and are compatible with cocoa butter up to 5%.
CBE (Cocoa Butter Equivalent): CBE fat has complete compatibility with cocoa butter and can be used in the formulation of chocolates and compounds to provide greater stability to temperature variations and resistance to fat bloom.