Products
Cocoa butter
Color Golden yellow
Flavor Typical cocoa butter
Free Fatty Acid as Oleic Acid 1.75 max
Acid value 3.50 max
Moisture 0.3% max
Iodine value 32-38
Peroxide value 4.0 KOH max
Saponification value 188-198
Unsaponification value(%) 0.6 max
Melting point 32-36
Refractive index 1.456-1.459
Microbiological Characteristics
Total Plate Count/g 2000
Mold & Yeast/g 50 max
Coliforms/g Negative
Enterobacteriaceae/g Absent
Salmonella/25g Absent
Flavor Typical cocoa butter
Free Fatty Acid as Oleic Acid 1.75 max
Acid value 3.50 max
Moisture 0.3% max
Iodine value 32-38
Peroxide value 4.0 KOH max
Saponification value 188-198
Unsaponification value(%) 0.6 max
Melting point 32-36
Refractive index 1.456-1.459
Microbiological Characteristics
Total Plate Count/g 2000
Mold & Yeast/g 50 max
Coliforms/g Negative
Enterobacteriaceae/g Absent
Salmonella/25g Absent
Origin
나이지리아
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