Cocoa butters, also called “Soft golden” because of its yellow colors and high additional values which are suitable for human consumptions, are extracted from cocoa beans by crushing cocoa liquor without any GMO materials, our cocoa butters are classified into natural cocoa butter and deodorized cocoa butter .Its are widely used in bakeries, confectioneries, ice-creams, chocolates, biscuits, cosmetics, healthcare and so on.

Cocoa butter
Product Type Natural cocoa butter Deodorized cocoa butter
Sensory Index
Purely cocoa fragrance,golden yellow color,
Physical and chemical index
Moisture(%) 0.02max 0.02max
Free Fat Acid(as oleic acid%) 1.75max 1.75max
Iodine value(Wijs) 32-40lg/100g 32-40lg/100g
Refractive index(N 40/D) 1.4560-1.4590 1.4560-1.4590
Saponification Value 188-198mgkoh/g fat 188-198mgkoh/g fat
Melting Point(usually slipping) 32-38  
Microbiological Index
Totalplate count(cfu/g) 3000max 3000max
Clio forms(cfu/g) 50max 30max
Mould count(cfu/g) 100max 80max
Yeast count(cfu/g) 50max 30max
Staphylococcus(cfu/25g) Negative Negative
Salmonella(cfu/25g) Negative Negative
Pathogenic bacteria(cfu/25g) Negative Negative
Package/Storage/Shelf life
Package conditions W.G25.25kg/bag;N.G25kg/bag;In Kraft paper carton with inner polyethylene liner
Storage conditions To keep in dry,clean and well-ventilated astompheres;away from sunlight and other strong odors
Shelf Life 24months from production date in original packages under reasonable storages


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