Cocoa Butter

Cocoa Products

Cocoa Butter

High Quality Cocoa Butter

Cocoa butter fatty acid and vitamin E nourish and repair the skin barrier improving moisture retention thus alleviating dry.

Natural Cocoa Butter, FFA < 10%
We can offer in FOB, CFR, CIF

Seabean - Chocolate That Feels Like a Hug

At Seabean, we don't just make chocolate, we craft little moments of joy. From smooth, melt-in-your-mouth bites to rich, indulgent treats, every Seabean product is made with care, real ingredients, and zero nonsense.

Perfect for gifting, sharing, or sneaking a bite just for you.

SPECIFICATIONS:

Parameter
Specifications




Appearance
As per standard


Flavor
As per standard


Free Fatty Acid (%)
1.75 max


Moisture (%)
0.20 max


Iodine Value
33-42


Peroxide Value
4.0 max.


Saponification Value
188-198


Unsaponification Matter (%)
0.35 max.


Melting Point (�°C)
31-35


Refractive Index
1.456-1.459

Our Cocoa Butter is organic and obtained from West Africa countries including: Ghana and Ivory Coast. We can supply any quantity you will demand.

Product Description:

Product Name: Cocoa Butter
Style: Fresh
Color: Yellow
Product Type: Butter
Quality: Top Quality
Packaging: Custom

We Are The Wholesale Supplier and Exporter Of Cocoa Butter.
Bulk Stock Available for Worldwide Delivery
Contact Us For More Information.

Product Name: Cocoa Butter
Botanical Name: Cocoa butter and also known as Theobroma cacao.
Origin: Austria.
Form: White to cream solid fat
Scent: Mild to strong chocolate odor
Part Used: Seeds
Shelf Life: 2 year(s) or longer if stored properly
Solubility: Insoluble in water, soluble in alcohol and oils
Storage Conditions: Store in cool, dry place in tightly sealed containers

CBS (COCOA BUTTER SUBSTITTUTE)

MAKEND�° CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.

PACKING:

20kg or 25kg cartons with PE liners.

SHELF LIFE:

Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20�°C and below 60% relative humidity.

Cocoa butter substitutes (CBS) are vegetable fats used to replace cocoa butter in chocolate and confectionery products. They are typically made from lauric acid oils like coconut or palm kernel oil. A key specification for CBS is that they are not compatible with cocoa butter and are used to completely replace it. Specifics include a slip melting point of 33-35�°C, a maximum iodine value of 1.0, and a maximum free fatty acid content (as lauric acid) of 0.1%.

Physical and Chemical Properties:
Slip Melting Point: The range is typically 33-35�°C.
Iodine Value: A maximum of 1.0 (Wijs) is generally specified.
Free Fatty Acid (FFA): Maximum of 0.1% (as lauric acid).
Moisture and Impurities: A maximum of 0.1%.
Saponification Value: Typically between 240 and 260.
Color: Can be white or pale yellow.
Appearance: Should be white or pale yellow with a bland flavor and no odor.
Solid Fat Content: While not a universal specification, some patents mention solid fat content at various temperatures, for example, 35-60% at 10�°C, according to WO2013132284A1.