Natural Cocoa Butter (MD4),Vietnam Nam Truong Son Cocoa Butter price supplier

Cocoa butter is a kind of plant stearin extracted from cocoa serosity by means of physical pressing. Its liquid state is lemon yellow to light golden yellow, and its solid state is light golden yellow to brown yellow. Cocoa butter has special fragrance of cocoa, and short plasticity range — almost all solid state at the temperature of 27 °C  below (It starts to melt at 27.7 °C ). It melts quickly as temperature rises, and completely melts at 35 °C . Therefore, it is a kind of grease characterized by hardness and fast dissolution. 
Cocoa butter is one of the stablest edible oil we have known. Containing natural antioxidant which prevents deterioration, it can be preserved for 2-5 years and used for purposes except food. Due to lubricative nature and sweet smell, it is a raw material used by many high-end cosmetics and skin care products.

 

Specifications:

 

1. Fat content (%):         >  90

2. Moisture (%)              < 0.2 

3. Heavy Materials:

     -Cu:    <0.36           mg/kg.

     -Zn:    0.39              mg/kg.

     -Pb:              not detective.

     -Mg:    12.7             mg/kg.

     -Hg:              not detective.

 

Sensory:

 

-Color: lemon yellow to light golden yellow, no strange color.

-Size: as per request.

-Odor: typical of natural cocoa butter, no strange odor.

-Taste: typical, no flavor.

-Form: solid.

 

Content Analysis:

 

No	Content	Unit	Value
1	Moisture	%	≤ 1
2	Impurity	%	≤ 0.5
3	Fat	%	≥ 98
4	Protein	%	≤ 1
5	Melting Point	°c	30-34
6	Ecoli	MPN/g	0
7	Salmonella	CFU/25g	Not detected
8	As	mg/kg	Not detected
9	Cd	mg/kg	Not detected
10	Pb	mg/kg	Not detected
11	Hg	mg/kg	Not detected
12	Aflatoxin	µg/kg	Not detected