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Cocoa Butter Substitute
SPECIFICATIONS |
RESULTS |
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FREE FATTY ACID(AS LAURIC) AOCS Ca 5a-40 MOISTURE & IMPURITIES AOCS Ca 2e-84 IODINE VALUE (WIJ’S) AOCS Cd 1d-92 COLOUR (5 1/4” LOVIBOND CELL) AOCS Cc 13e-92 SLIP MELTING POING AOCS Cc 3-25 PEROXIDE VALUE AOCS Cd 8-53 TRANS FATTY ACID CONTENT
(%)SFC BY NMR (IUPAC 2.150a-P) AT 20 DEG C 25 DEG C 30 DEG C 35 DEG C
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0.10% MAX 0.10% MAX 2.0 MAX 1.0 RED MAX 33-35 DEG C 1.0 MEQ/KG MAX 0.5% MAX
90-97 84-91 40-45 6 MAX |
0.02% 0.05% 0.2 RED 0.3 34.0℃ 0.21MEQ/KG 0.01%
95.4% 88.0% 43.1% 5.9% |
A cocoa butter substitute is a fat compound thatis partially hydrogenated. The right type of substitute can offer the sametaste and texture to chocolate as the real thing. Palm kernel or coconut oilare frequently used as CBSs in sweet treats. They are easier to handle whenused in chocolate treats and have a high melting point. Both substitutes alsodo not crystallize when overcooked the way cocoa butter does. The downside ofthese substitutes is that they do not mix well with other fats used to makechocolate.
PACKED IN CARTONS, 20KG NETT
1. Expert in cocoa products with more than 7 years
2. We will solve your problem within 24 hours.
3.We will try our best to satisfy our customers' requirements.
4.High efficient
Jiaxing Renze Import & Export Co., Ltd. is a professional manufacturer and supplier of food additives, food ingredients in China. With the major objective to offer food industry raw materials and food ingredients for diversifying the production and bringing it up to the standards of the world market. We keep improving and always offering the best quality and highest efficient service to the domestic and international customers.
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