Description

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature

COCOA BUTTER
PROCESS     Prime Pressed Cocoa Butter
Physical and Chemical Characteristics    
Color    Golden yellow
Flavor    Typical cocoa butter
Free Fatty Acid as Oleic Acid    1.*5 max
Acid value    3.*0 max
Moisture    0.3% max
Iodine value    ****8
Peroxide value    4.0 KOH max
Saponification value    ******8
Unsaponification value(%)    0.6 max
Melting point    ****6
Refractive index    1.****1.**9

Microbiological Characteristics    

Total Plate Count/g    ***0
Mold & Yeast/g    *0 max
Coliforms/g    Negative
Enterobacteriaceae/g    Absent
Salmonella/*5g    Absent
INTENDED MARKET    Raw material for chocolate, pharmaceutical and cosmetic industries
CONSUMER/ CUSTOMER USE    Edible grade and fit for human consumption
PACKAGING    *4 months from date of manufacture, keeping in original packaging and under optimum storage condition
SHELF LIFE    *4 MONTHS from date of manufacture, keeping in original packaging and under optimum storage condition
STORAGE CONDITIONS    Temperature:*****0c (*****0F); RH:<*0% in clean, dry, well ventilated storage room, from sunlight and free from strong odors
ORIGIN Nigeria
Min order *0kg
Max order ***0 MT