Deodorized Cocoa Butter

Zhonghengweiye Deodorized Cocoa butter with ISO and HACCP certified are from African and South American quality cocoa beans and through the deodorizing and bleaching process.Different specifications to meet your different demands for the food industry and also pharmaceutical and health care industry etc,
For more details,please contact with us ,
General Information
Product Name Zhonghengweiye Deodorized Cocoa Butter
Appearance Transparent and clear,with no visible sediments,solids or mucilage
Color Pale Yellow
Fragrance and Taste Natural cocoa fragrance, without burning smell, musty odor, or other odors
Intended Use Cocoa butter is a primary ingredient in chocolate and also wide used in other food fields and personal care and other fields. Ã???Ã??
Physical and Chemical Parameters
Free Fatty Acids,as Oleic Acid 1.75% max
Moisture 0.2% max
Iodine Value(Wijs) 30-42 gI2/100g
Saponification Value 188-198mg KOH/g
Unsaponifiable Matter 0.35% max
Melting Point 32-35
Refractive Index( as N40/D) 1.456-1.459
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging In net 25kg cartons
Max Loading Quantity 20mt/20' fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Physical & Chemical Characteristics

Free Fatty Acid (%) : 1.75 MAX
Moisture (%) : 0.3 MAX
Melting Point (Celcius) : 32 - 36
Peroxide Value : 4 MAX
Saponification Value : 188 - 198
Iodine Value (Wijs) : 32 - 38
Unsaponifiable Matter (%) : 0.45 MAX
Refractive Index (nD 40 Celsius) : 1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram : 5000 MAX
Yeast per gram : 50 MAX
Coliform in 1 g : Negative
Salmonella in 25 g : Negative
E.coliform in 1 g : Negative

Deodorized cocoa butter conventional at EUR 20.500* /mt FCA Netherlands.-
Blocks of 25kg.-
MOQ 1 ton.-
Pressed in Europe.-
This product is produced from non-GMO materials.-

Payment in full before release.-
We can also arrange transport to your location.-
Sample available upon request.-

(*)Please bear in mind that our prices are linked to LND market, therefore the given price will vary from time to time.-

Product Type: Chocolate Ingredients
Type: Cocoa Butter
Cocoa Content: 100%
Processing Type: Raw
Color: Yellow
Shelf Life: 24 months from production date
Weight (kg): 20
Place of Origin: Vietnam
Brand Name: Pham Minh
Moisture (%): Max 0.5
Free Fatty Acid (as Oleic Acid): Max 1.75
Iodine Value (g lod/100g): 36 - 42
Peroxide Value (meq/kg): Max 3
Melting Point: 32C - 36C
Recommended Storage: 15 to 20C with less than 60% Relative Humidity.


Packing: 20kg Bags/carton.

Zhonghengweiye Cocoa butter with ISO and HACCP certified are from African and South American quality cocoa beans.Different specifications to meet your different demands for the food industry and also pharmaceutical and health care industry etc,
For more details,please contact with us ,
General Information
Product Name Zhonghengweiye Cocoa Butter
Appearance Transparent and clear,with no visible sediments,solids or mucilage
Color Pale Yellow
Fragrance and Taste Natural cocoa fragrance, without burning smell, musty odor, or other odors
Intended Use Cocoa butter is a primary ingredient in chocolate and also wide used in other food fields and personal care and other fields.
Physical and Chemical Parameters
Free Fatty Acids,as Oleic Acid 1.75% max
Moisture 0.2% max
Iodine Value(Wijs) 30-42 gI2/100g
Saponification Value 188-198mg KOH/g
Unsaponifiable Matter 0.35% max
Melting Point 32-35
Refractive Index( as N40/D) 1.456-1.459
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging In net 25kg cartons
Max Loading Quantity 20mt/20' fcl

Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Cocoa butter both conventional and organic

The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it's such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruit�?�¯ it's contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.

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