| ≥1 piece |
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
|