Cacao butter is obtained from either whole cacao beans or cocoa liquor. It has a short range of plasticity, so it is complete solid below 27℃. As the temperature rises, it melts rapidly and completely melts at 35℃. So it is hard but fast dissolved grease.
ITEM
STANDARD
Color
Pale-yellow
Odour
Natural cocoa flavor
Moisture & Volatile Matter
≤ 0.20%
Free Fatty Acids
≤ 1.75 % (as oleic)
Peroxide Value
≤ 1.0 meq/kg
Iodine Value
33-42 gI/100g
Melting Point - Slip Point
30-34 ℃
Refraction index(nD40)
1.4560-1.4590
Saponification value
188-198 mgKOH/g
Colour Value
≤ 0.15 g/100mL
As
≤ 0.1 mg/kg
Coliforms (MPN/100g)
≤30
Pathogenic bacteria
Negative
Detailed Images
Packing & Delivery
Packing: 25 kg net per carton box Delivery time: 3 weeks
Our Service
1. Free sample for test before shipment 2. Packaging and labeling as your request, with photo before shipment 3. Cargoes photo before and after loading into container 4. Fast shipment by reputed shipping line 5. Best service after shipment with emails