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 slightly below human body temperature
ANALYSIS |
SPECIFICATION |
RESULTS |
Appearance |
light yellow soild |
Complies |
Odor |
Characteristic |
Complies |
Tasted |
Characteristic |
Complies |
Assay |
80% |
Complies |
Sieve Analysis |
100% pass 80 mesh |
Complies |
Loss on Drying |
5% Max |
1.02% |
Sulphated Ash |
5% Max |
1.3% |
Extract Solvent |
Ethanol & Water |
Complies |
Heavy Metal |
5ppm Max |
Complies |
AS |
2ppm Max |
Complies |
Residual Solvents |
0.05% Max |
Complies |
Microbiology |
|
|
Total Plate Count |
1000/g Max |
Complies |
Yeast & Mold |
100/g Max |
Complies |
E.Coil |
Negative |
Complies |
Salmonella |
Negative |
Complies |
Food Industry:
Cocoa Butter widely used in the food industry, especially chocolate manufacturing. It is an important ingredient in many candies, pastries and ice cream.
Cosmetic Industry:
Cocoa Butter is also used in cosmetics and skin care products for its moisturizing and moisturizing properties.