| ≥1 piece |
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 |