Cocoa butter · 나이지리아

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