Upstart Resources Consult

Product: NATURAL COCA BUTTER
Physical and chemical quality
Value / comment
Parameter Range
1. Iodine Value 35.00 – 40.00
2. Refractive Index 1.4560 - 1.4570
3. Safonificatioin Value 188.00 – 196.00
4. Unsaponifiable Matter 0.35% (Max)
5. Slip Point 32.00 – 35.00oC
6. Solidification Point 28.30pC (Max)
7. Taste Mild
8. Packaging
In corrugated paper carton with inner polyethylene liner
Net weight 25.0 KG
9. Storage
Store cool and dry at 20oC (Max) at 60% relative humidity (Max)
10.
Selected batch
number(s)
B0302451ACD B03122451BDF
Free farrt acids (%) 1.55 1.62
Clarity (NTU) 1.71 1.34
Microbiological Analysis
Total plate count (Cfu/g) 0 0
Yeast count (Cfu/g) 0 0
Moulds count (Cfu/g) 0 0
Coliform / Gram -ve -ve
Escherichia coli / Gram -ve -ve
Enterobacteriaceae <10/g <10/g
Salmonella (in 25 Gram) Absent Absent
11. Date of production September 2024
12. Best before Septembet 2026
13. Shelf life 24 months in original packaging when stored properly