Cocoa butter

Pure prime pressed

1. Physical Characteristics:
   1) color and luster(melting): Bright lemon yellow to light golden yellow
   2) Odour and Taste: natural cocoa smell, no mouldy or burnt smell
   3) Transparence: Clean & clear

2. Chemical characteristics:
   1) Refractive Index(expressed as N40/D): 1.456-1.459 max
   2) Saponification Value: 188-198 mgKOH/g fat
   3) Iodine Value(Wijs): 33-42 gl/100g
   4) Color Value: 0.15 gK2Cr2O7/100ml H2SO4
   5) Free Fatty Acids(Expressed as %m/m oleic acid): 1.75% max
   6) Moisture and Other Volatile Matter Content: 0.2 max
   7) Melting Behaviour (Slip point): 30-34 degree Celsius
   8) Arsence: 0.1 mg/kg max