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What are the functions of cocoa butter equivalents and cocoa butter replacers?

What are the functions of cocoa butter equivalents and cocoa butter replacers?
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Cocoa butter equivalents and cocoa butter replacers are used in bakery and confectionary as the substitute for chocolate.

It is made by shea butter , palm oil and sal fat.

Since it resembles the cocoa in its physical and chemical properties , it is used in variety of applications where chocolate is used. So it provides cost reduction and imparts strong heat resistance and melting characteristics to the products.

It gives the product its shean , texture and smoothness.

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