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Vegetable fat used in compound chocolate.
Compound fat replaces cocoa butter. Usually palm-based fat. Used in low-cost chocolates.
Reduces manufacturing cost. Improves shelf stability.
Stable at higher temperatures.
Inferior nutritional profile.
Permitted under FSSAI with declaration.
Consume sparingly.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.