Cocoa butter, also called theobroma oil, is the natural edible fat from the cocoa bean, extracted during the chocolate manufacturing process and separated from the cocoa mass or liquor by using hydraulic press.
Product Name : Cocoa Butter
Weight : 25 Kg
Packing Box Cartoon : 25 Kg nett
Moisture : 0.50 Maxx
FFA Value : 1.75 Max
Saponification Value : 188-195
Unsaponification Value : 0.35% Max
Iodine Value : 32-42
Peroxide Value : 4.0 Max
Melting Point : 30-34 /C (degrees Celcius)
Refractive Index : 1.4620 - 1.4630
Flavor : Normar
Colour : Clear Yellow
Already has Halal Certificated And SNI Cerificated
Product Name: Cocoa Butter
Botanical Name: Cocoa butter and also known as Theobroma cacao.
Origin: Austria.
Form: White to cream solid fat
Scent: Mild to strong chocolate odor
Part Used: Seeds
Shelf Life: 2 year(s) or longer if stored properly
Solubility: Insoluble in water, soluble in alcohol and oils
Storage Conditions: Store in cool, dry place in tightly sealed containers
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MAKEND�° CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.
PACKING:
20kg or 25kg cartons with PE liners.
SHELF LIFE:
Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20�°C and below 60% relative humidity.
Cocoa butter substitutes (CBS) are vegetable fats used to replace cocoa butter in chocolate and confectionery products. They are typically made from lauric acid oils like coconut or palm kernel oil. A key specification for CBS is that they are not compatible with cocoa butter and are used to completely replace it. Specifics include a slip melting point of 33-35�°C, a maximum iodine value of 1.0, and a maximum free fatty acid content (as lauric acid) of 0.1%.
Physical and Chemical Properties:
Slip Melting Point: The range is typically 33-35�°C.
Iodine Value: A maximum of 1.0 (Wijs) is generally specified.
Free Fatty Acid (FFA): Maximum of 0.1% (as lauric acid).
Moisture and Impurities: A maximum of 0.1%.
Saponification Value: Typically between 240 and 260.
Color: Can be white or pale yellow.
Appearance: Should be white or pale yellow with a bland flavor and no odor.
Solid Fat Content: While not a universal specification, some patents mention solid fat content at various temperatures, for example, 35-60% at 10�°C, according to WO2013132284A1.
Zhonghengweiye Deodorized Cocoa butter with ISO and HACCP certified are from African and South American quality cocoa beans and through the deodorizing and bleaching process.Different specifications to meet your different demands for the food industry and also pharmaceutical and health care industry etc,
For more details,please contact with us ,
General Information
Product Name Zhonghengweiye Deodorized Cocoa Butter
Appearance Transparent and clear,with no visible sediments,solids or mucilage
Color Pale Yellow
Fragrance and Taste Natural cocoa fragrance, without burning smell, musty odor, or other odors
Intended Use Cocoa butter is a primary ingredient in chocolate and also wide used in other food fields and personal care and other fields. Ã???Ã??
Physical and Chemical Parameters
Free Fatty Acids,as Oleic Acid 1.75% max
Moisture 0.2% max
Iodine Value(Wijs) 30-42 gI2/100g
Saponification Value 188-198mg KOH/g
Unsaponifiable Matter 0.35% max
Melting Point 32-35
Refractive Index( as N40/D) 1.456-1.459
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging In net 25kg cartons
Max Loading Quantity 20mt/20' fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months
Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 36 - 39
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 14
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : < 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : < 3
Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 42 - 46
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 15
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : less than 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : less than 3
What Is Cocoa Butter?
Organic cocoa butter is pressed from cocoa beans and is yellow in colour. It is a solid and hard oil at room temperature, but can be melted at 40C.
Cocoa butter, also called Theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It contains a high proportion of saturated fats, derived from stearic and palmitic acids, and has a cocoa flavour and scent.
Natural cocoa butter retains the characteristic smell of cocoa beans and adds a distinct chocolate taste and aroma to confectionery or other products. It has nutritious properties useful in both the food and cosmetic industries.
Cocoa butter is known as one of the most stable and highly-concentrated natural fats. It is used to add flavour, scent and smoothness to finished chocolate, cosmetics, tanning oils, soaps, lip balm and a multitude of topical creams and lotions.
Our cacao butter is unrefined and organic so it has a strong, natural chocolate scent and it hasnâ??t been subjected to any harsh chemical processes or been deodorised. Pure cocoa butter can be used for different purposes including skincare, hair and body care. The purest butter is what you need to put on stretchmarks and other pregnancy-related marks to soothe sores and hydrate dry, dull skin. The two common skin conditions psoriasis and eczema can make skin dry. The lipids in Raw Cocoa Butter also help the skin form a barrier that keeps moisture in and keeps it from drying out. It also helps to prevent the sunâ??s UV rays damage to the skin, reduce skin aging, and improve skin quality. Scars, wrinkles, and other skin blemishes can all be removed using cocoa butter
The INCI name of cacao butter is theobroma cacao seed butter.
Benefits of Cocoa Butter
Unrefined cocoa butter is often used for its moisturising properties, as it is high in fatty acids which can help add hydration. It is believed to help prevent and reduce stretch marks, but there is no scientific evidence to support this.
It is also often used for the lips and is a popular ingredient in lip balms. Pure organic cacao butter is rich in fatty acids which helps create a protective barrier and retain moisture.
How to Use It
Organic cocoa butter can be added to cosmetic recipes for added benefits, especially on dry areas to help hydrate and nourish it. It can be used on the face too, but can clog pores easily. It is popularly used in lip balms, moisturisers, creams, body butters and lotions.
Free Fatty Acid (%) : 1.75 MAX
Moisture (%) : 0.3 MAX
Melting Point (Celcius) : 32 - 36
Peroxide Value : 4 MAX
Saponification Value : 188 - 198
Iodine Value (Wijs) : 32 - 38
Unsaponifiable Matter (%) : 0.45 MAX
Refractive Index (nD 40 Celsius) : 1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram : 5000 MAX
Yeast per gram : 50 MAX
Coliform in 1 g : Negative
Salmonella in 25 g : Negative
E.coliform in 1 g : Negative
Product Type : Cocoa Ingredients
Type:Cocoa Butter
Form : Solid
Packaging : Bag
Color : White
Processing Type: Raw
Cocoa Content : 99 %
Shelf Life : 2 Years
Place of Origin : Jakarta Raya, Indonesia
Brand Name : OEM
Product Name : Cocoa Butter Pure Prime Pressed
Free Fatty : Max 1.75
Melting Point : 30 - 34 Celcius
Saponification Value : 188 - 198
Unsaponifable Matter : Max. 035%
Iodine Value : 33 - 42
Blue Value : Max. 0.05
Peroxide Value : Max. 4.0
Certification : HACCP, ISO
Refracto Index : Max. 1454 - 1458
Product Type : Cocoa Ingredients
Type : Cocoa Butter
Form : Solid
Packaging : Bag
Color : White
Processing Type : Raw
Cocoa Content : 99 %
Shelf Life : 2 Years
Place of Origin : Jakarta Raya, Indonesia
Brand Name : OEM
Product Name : Cocoa Butter Pure Prime Pressed
Free Fatty : Max 1.75
Melting Point : 30 - 34 Celcius
Saponification Value : 188 - 198
Unsaponifable Matter : Max. 035%
Iodine Value : 33 - 42
Blue Value : Max. 0.05
Peroxide Value : Max. 4.0
Certification : HACCP, ISO
Refracto Index : Max. 1454 - 1458
Product Type : Cocoa Ingredients
Type : Cocoa Butter
Form : Solid
Packaging : Bag
Color : White
Processing Type : Raw
Cocoa Content : 99 %
Shelf Life : 2 Years
Place of Origin : Jakarta Raya, Indonesia
Brand Name : OEM
Product Name : Cocoa Butter Pure Prime Pressed
Free Fatty : Max 1.75
Melting Point : 30 - 34 Celcius
Saponification Value : 188 - 198
Unsaponifable Matter : Max. 035%
Iodine Value : 33 - 42
Blue Value : Max. 0.05
Peroxide Value : Max. 4.0
Certification : HACCP, ISO
Refracto Index : Max. 1454 - 1458
