Subject | Details |
---|---|
FFA ( as Lauric) | 0.1% max |
Moisture mass fraction | 0.1% max |
Iodine Value | 1 max |
Melting Point | 33.5-35.5 |
Color at15-20 ?? | White |
Solid triglycerides | : |
10 ?? | 96 |
20 ? | 95 |
25? | 88 |
30? | 48 |
35? | 5 |
40? | 0 |
Fatty acids composition | : |
?8:0 | less than 2.5 |
?10:0 | less than 3.5 |
?12:0 | 54-55.5 |
?14:0 | 20-22 |
?16:0 | 8-11 |
?18:0 | 9-11 |
?18:1 | less than 0.3 |
?18:2 | less than 0.1 |
?18:3 | less than 0.1 |
?20 | less than 0.2 |
Description | CBS) ââ¬â cocoa butter substitute is made from hydrogenated and fractionated palm kernel oil with addition of Sorbitan Tristearat (0.98%). It is an excellent substitute of cocoa-butter in confectionery glazes and formed products. This product is not compatible to cocoa-butter and is used together |
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