2. COCOA BUTTER REPLACERS (CBR)

A.  GENERAL DESCRIPTION

TOP CBRs are non lauric fats, produced from specially fractionated palm oils products to make very high quality confectionary coatings.

B.  APPLICATION

The CBRs have limited tolerance to cocoa butter and can be mixed as high as 20% with Cocoa butters in formulations. Owing to their exceptionally high solid content they impart good stability to confectionery coatings at higher temperatures.
Being non lauric , the CBRs are not vulnerable to developing soapy taste. Some of products in the series are as given below. Other CBRs are available on request and can be made to suit the application requirements.

C.  GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

	Top 1500	Top 1600	Top 1700	Top 1800
Free Fatly Acid (as  Pamitic acid)	0.1% max	0.1% max	0.1% max	0.1% max
Moisture & Impurities	0.1% max	0.1% max	0.1% max	0.1% max
Slip Melting Point  (AOCS Cc3-25)	33-36 Deg. C	33-36 Deg. C	34-38 Deg. C	35-40 Deg. C
Solid fat content
10 deg. c	93-97	93-97	93-97	90-96
20 deg. c	87-92	85	87-92	75-85
25 deg. c	70-76	65-70	75-80	60-65
30 deg. c	45-50	35-40	45-50	37-42
35 deg. c	5 max	5 max	10 max	18 max

D. Packing : 20 kg Cartons, 25 kg Cartons and Bulk