Cocoa Butter, Cocoa Fat, Cocoa Extract

Cocoa Butter，Cocoa Fat 

Brief Introduction:

Cocoa butter, also called theobroma oil or theobroma cacao, is a pale-yellow, natural pure edible vegetable fat extracted from the cacao bean. It is used to make chocolate, biscuits, baked goods, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.

Our products:

= Originally Imported West African Cacao Beans, Ghana

= High content of saturated fats derived from stearic and palmitic acids; has no

    more than trace amounts of caffeine and theobromine; main constituent is

    the triglyceride (fat) derived from palmitic acid, stearic acid, and oleic acids.

= Advanced Processing Equipment, retaining the original and genuine Cacao

   Essence, that is all you want out of each cacao bean

= Custom Make. Besides our standard products, we are always ready meeting

   your special requirements.

Shipping details:

FOB any main port in CHINA

MOQ: LCL and FCL, both accepted

Payment: L/C at Sight, T/T, Advance Deposit

Lead time: as per order

Anything, pls contact us:

T..86.539.3121.139  F..86.539.3121.138 E..righthandmanAT163.com M..86.152.6519.0691

COCOA BUTTER

PHYSICAL AND CHEMICAL QUALITY

Free Fatty Acids (as Oleic Acid)

1.75%(Max)

Clarity(Using Nephelometer)

10.00(Max)

Iodine Value

35.00-40.00

Refractive Index

1.4560-1.4570

Saponification Value

188.00-196.00

Unsaponifiable Matter

0.35%(Max)

Slip Point

32.00-35.00℃

Solidification Point

28.3℃

Taste

Mild

Microbiological Quality

Total Plate Count

500 CFU per Gram(Max)

Yeast

20 CFU per Gram(Max)

Moulds

20 CFU per Gram(Max)

Coliform

Absent in 1.0g

Escherichia Coli

Absent in 1.0g

Salmonella

Absent in 10g

Packaging

Material

In corrugated paper carton with inner PE liner

N.W.

25KG

Storage

Conditions

Store cool and dry at 20ºC (Max); Relative Humidity(Max) 60%

Shelf Life

Two years in original packaging when stored properly