CBX are a class of cocoa butter substitutes having different glyceride composition from cocoa butter but fatty fatty acids of the same chain length. Their special distinguishing feature is their high content of trans fatty acids which are absent from cocoa butter.They are usually made from soyabean oil, cottonseed oil, palm olein etc. by hydrogenation under high trans promoting conditions. Because of their greater similarity to cocoa butter, CBX fats tolerate much more of it than the lauric based CBS (up to 20% CB) in their formulations, and usually also have longer gloss shelf life. But but they also have higher melting points and SFC at 35, and so taste more waxy. These fats had a good market share in the past, especially in the US where they were first developed, but are now facing great objections on nutritional grounds because of their high trans content.