| ≥1 piece |
Cocoa Butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavorand aroma. Its best known attribute is its melting point just below human body temperature.
Cocoa butter is a major ingredient in practically all types of chocolates(white chocolate, milk chocolate, and dark chocolate). This application continues to dominate consumption of cocoa butter. Cocoa butter can be found on sale as an ingredient in most supermarkets, and the process of preparing small amounts of chocolate from cocoa butter and cocoa powder means that the practice of making chocolate at home has become relatively popular.
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Detailed description
| Specification of Natural Cocoa Butter | |
| Items | Standards |
| Organic color | light golden |
| Organic odor | mild cocoa flavor |
| Color Value(K2Cr2O7/100ml) | ≤0.15 |
| FFA (%) | 1.75 max |
| Refractive index(N40°C) | 1.4560-1.4590 |
| Moisture | ≤0.2% |
| Iodine value(GI/100g) | 33-42 |
| Saponification value(mgKOH/g) | 188-198 |
| Unsaponification Value | ≤0.35% |
| Melting point | 30-34°C |
| Conclusion | The product conforms to the standard |