Cocoa butter - a remarkable natural fat
Cocoa Butter - The Truth About Fats
Until recently, mainstream thinking about food and health has been to avoid ‘fats’ to prevent getting ‘fat’. But, whilst this is broadly true of today’s Western diet of highly processed foods, it risks throwing the baby out with the bath water.
Saturated fats (unprocessed and in their natural form), like unsaturated fats, are vital for wellbeing and normal growth and development – it’s worth remembering that a mother’s milk is actually rich in saturated fats!
Cocoa butter - Wholesome Goodness
Fortunately cocoa butter consists of a combination of unsaturated and saturated fats. Almost 40% of the fat in cocoa butter is either mono- or poly-unsaturated fat, of which oleic acid makes up the largest proportion. Oleic acid is the heart-healthy fatty acid that’s also abundant in olive oil (think healthy Mediterranean diet).
Of the saturated fat in cocoa butter, more than half is something called stearic acid. Numerous studies have shown that this unique saturated fatty acid has a neutral impact on blood cholesterol, unlike many other unnatural saturated fats. Studies show that, thanks to both of these types of fat, cocoa butter overall has no effect on the level of ‘bad’ cholesterol in your blood.
The cocoa butter we use in our carob chocolate is 100% pure and natural, with nothing added. It gives our Supertreats bars the familiar ‘snap’ and melty-mouth-feel of chocolate, but without the stimulants that chocolate and raw cacao contains.