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also referred to as cacao Butter, is the natural fat extracted from the cocoa bean.
Table 1. Analytical characteristics for Malaysian Cocoa butter
Melting point (Capillary tube – tempered method) |
Free fatty acid; % m/m oleic acid, maximun |
Saponification value, Mg KOH/g fat |
Iodine value (Wi’s) |
Unisaponifiable matter (petroleum other) % m/m, maximum |
|
Slip melting point |
Clear melting point |
||||
31 ° C to 34 ° C |
32 ° C to 35 ° C |
1.75 |
188 to 198 |
32 to 36 |
0.6 |
6. Metal tolerance
The requirements for metal tolerances are described in Table 2.
Table 2. Metal tolerance for cocoa butter
Metal |
Maximum level (ppm) |
Arsenic (As) |
0.5 |
Lead (Pb) |
0.5 |
Mercury (Hg) |
0.05 |
Product Type: |
Butter
|
Type: |
Butter Fat
|
Variety: |
Salted
|
Processing Type: |
Raw
|
Form: |
Solid
|
Texture: |
Hard
|
Origin: |
Goat
|
Certification: |
HACCP,ISO
|
Packaging: |
Bulk,Can (Tinned)
|
Shelf Life: |
2 years
|
Butter: |
Cocoa Butter
|
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