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  • Spec Cocoa Butter 2

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    This product specification outlines the key details of cocoa butter, including that it is 100% cocoa butter sourced from West Africa and processed in Belgium. It provides the physical and chemical data for cocoa butter, such as its light yellow color, cocoa and chocolate odor, and melting point between 32 to 35 degrees Celsius. The specification also lists the fatty acid composition and 1 year shelf life of cocoa butter when stored under recommended conditions.

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    This product specification outlines the key details of cocoa butter, including that it is 100% cocoa butter sourced from West Africa and processed in Belgium. It provides the physical and chemical data for cocoa butter, such as its light yellow color, cocoa and chocolate odor, and melting point between 32 to 35 degrees Celsius. The specification also lists the fatty acid composition and 1 year shelf life of cocoa butter when stored under recommended conditions.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    8 views1 page

    Spec Cocoa Butter 2

    Uploaded by

    plantae id
    This product specification outlines the key details of cocoa butter, including that it is 100% cocoa butter sourced from West Africa and processed in Belgium. It provides the physical and chemical data for cocoa butter, such as its light yellow color, cocoa and chocolate odor, and melting point between 32 to 35 degrees Celsius. The specification also lists the fatty acid composition and 1 year shelf life of cocoa butter when stored under recommended conditions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    PRODUCT SPECIFICATION

    Product Cocoa Butter


    Ingredient 100% cocoa butter
    Origin Harvested in West Africa and processed in Belgium.

    Physical & Chemical Data


    Color Light Yellow
    Odor Cocoa and resembling chocolate
    Moisture (%) 0.2
    Free Fatty Acids (%) 1.95
    Peroxide Value 4.0 max
    Non-Saponifiables (%) 0.3-0.4
    Saponification Value 197
    Iodine Value (Wjs) 34.8
    Clear Melting Point (°C) 32 to 35
    Total Saturated 56-72
    Total Monounsaturated 20-40
    Total Polyunsaturated 1-5

    Fatty Acids
    Oleic (%) 29-35
    Palmitic (%) 20-30
    Linoleic (%) 1-3

    Shelf life
    1 year from date of production at recommended storage condition.

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