Cocoa Butter Substitutes
Physical Specifications
Color and Iuster(melting): Bright lemon yellow to light golden yellow
Odour and Taste: Natural cocoa smell, must not taste mouldy or burnt
Transparence: Clean & Clear
Chemical Specifications
Refractive Index(expressed as N40/D): 1.456-1.459
Saponification Value: 188-198 mgKOH/g fat
Iodine Value(Wijs): 33-42 gl/100g
Color Value: 0.15 gK2Cr2O7/100ml H2SO4
Free Fatty Acids(Expressed as %m/m oleic acid): 1.75% max
Moisture and Other Volatile Matter Content: 0.2 max
Melting Behaviour (Slip point): 30-34 degree Celsius
Arsence: 0.1 mg/kg max
Cocoa Butter Substitute
Product Specification |
|
Parameters | Range |
Free Fatty Acid ( as Lauric) % | 0.1 % max |
Colour ( 5.25” Lovibond Cell) | 1.5 R max |
Moisture & Impurities % | 0.1 max |
Slip Melting | 33 – 37 |
Solid Fat Content( by NMR) % |
|
N 20 | 90 – 97 |
N25 | 80 - 93 |
N 30 | 43 min |
N35 | 4.5 max |
Packing | 25 kg net lined cartons |
Description | Lauric based cocoa butter substitute that fully replaces cocoa butter in chocolate recipe. |
Description | Provides glossiness to finished product and good snap. Exhibits resistance in fat blooming and trans fat free. Does not require tampering |
Recommended uses | Suitable for wide range of compound chocolate products like chocolate bar, tablet, truffle and shell |
Shlef life | 12 months from production when stored at cool, clean and dry place in the original packaging at 25 C max and humidity at 65% max. |
storage | Please keep away from direct sunlight and odoriferous materials |
Packaging&Weight: paper carton with inner polyethylene liner.
N. W.: 25 kg
G. W.: 25.65 kg
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