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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
|
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31 ° C to 34 ° C
|
32 ° C to 35 ° C
|
1.75
|
188 to 198
|
32 to 36
|
0.6
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We have been into existence ever since 2001, manufacturing and supplying different cocoa end products, such as Cocoa Beans, Cocoa powder(natural & Alkalized), Cocoa Butter, Cocoa Liquor, and others. Our production capacity months has weidely increased to from 10,000MT for the past years to 20,000MT per Month, We do carefully serve our customers and always help them to grow their business in the areas of Cocoa products. We welcome all serious buyers to kindly contact us to start a fruitful business relationship.
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