1. COCOA BUTTER
Cocoa butter is the major ingredient in the commercial production of both white chocolate and milk chocolate. This application continues to dominate consumption of cocoa butter.
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. Pharmaceutical companies exploit cocoa butter's physical properties. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.
A. GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS
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Moisture (%)
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0.3 max
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|
FFA (as oleic acid) (%)
|
1.75 max
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|
Saponification Value
|
188-198
|
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Unsaponifiable value (%)
|
0.9 max
|
|
Iodine value
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32-28
|
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Melting Point (Deg.C)
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32-36
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B. PACKING : 25 Kg Cartons.
