| 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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