Cocoa Butter

Product Category   Natural Cocoa Butter Deodorized Cocoa Butter
Physical and Chemical Characteristics:    
Color   Light yellowish Light yellowish
Flavor   Typical Cocoa Butter Clean and mild
Moisture (%)   0.3max 0.3max
Free Fatty Acid, as Oleic Acid (%)   1.75max 1.75max
Iodine Value (Wijs)   32-38 32-38
Peroxide Value   4max 4max
Saponification Value   188-198 188-198
Unsaponification Matter (%)   0.6max 0.5max
Melting Point (C)   32-36 32-36
Refractive Index (ND40C)   1.456-1.459 1.456-1.459
Microbiological Characteristics:    
Total Plate Count / g   1,000 max. 1,000 max.
Yeast & Mold/ g   50 max. 50 max.
Enterobacteriaceae / g   Negative Negative
Coliforms / g   Negative Negative
E. coli / g   Negative Negative
Salmonellae / 375g   Negative Negative


Temperature: 15-20oC (58-68oF), RH: <60% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.


24 months from date of manufacture, keeping in original packaging and under optimum storage conditions.


25 kg net weight in Kraft paper carton with HDPE square bottom internal liner.

Cartons will be labeled with product type, production code, net weight, production date and shelf life.

The product is produced from non-GMO materials, with steam sterilization and processed in accordance to Good Manufacturing Practice (GMP) & HACCP Food Safety Control. It is edible grade and fit for human consumption.

These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed based on the methods of analysis as described in IOCCC and AOAC.