3. COCOA BUTTER EQUIVALENTS

A. GENERAL DESCRIPTION

TOP CBEs are non lauric fats, produced from special grades of palm oil and exotic fats in order to match the qualities of Cocoa Butter.

B. APPLICATION

The CBEs are fully tolerant to cocoa butter and can be mixed with Cocoa butters in formulations in any proportion. Owing to their exceptionally high solid content they impart good stability to confectionery coatings at higher temperatures.
Being non lauric , the CBEs are not vulnerable to developing soapy taste. Some of products in the series are as given below. Other CBEs are available on request and can be made to suit the application requirements.

C. GUARANTEED CHEMICAL & PHYSICAL CHARACTERISTICS

Characteristics	CBI 96	CBE 96	CBE 61
FFA (As % Oleic  Acid)	max 0.08 ex  works	max 0.08 ex  works	max 0.1% ex  works
Peroxide value  (rneq/kg)	max 0.5 ex  works	max 0.08 ex    works	max 0.08 ex  works
Melting Point	36-38 deg C	36-38 deg C	32-34 deg C
Solid Fat Content
20 deg. C	70-78	67-75	47-34
25 deg. C	66-74	60-66	13-1
30 deg. C	55-65	43-51
35 deg C	20-28	0-8
Typical Analysis  Value	35-37	34-36

D. PACKING : 25 kg bags, 25 kg cartons, bulk.