natural organic cocoa butter

Physical Index

Appearance

Solid

 flavor  and Taste

Characteristic cocoa flavor, must not taste moldy or burnt

Color

Yellowish white

Chemical Index

Moisture and volatile matter (%)

Max. 0.2

Melting point (°C)

30-35

F.F.A. (Expressed as %m/m oleic acid)

Max. 1.75

Saponification value

188-198

Iodine Value (gI/100g

33-42

Refractive Index (expressed as N40/D)

1.4560-1.4590

Color Value (g K2Cr2O7/100mLH2SO4)

Max. 0.15

Arsenic (mg/kg)

Max. 0.1

Microbiological Index

Total Plate Counts

Max. 5,000cfu/g

Yeast / Mould

Max. 50cfu/g

Coli form / E-coli

Negative

Salmonella, Shigella, Staphylococcus Aureusa

Negative