Analytical characteristics for Malaysian cocoa butter
Melting point (Capillary tube – tempered method)
Free fatty
acid; % m/m oleic
acid, maximun
Saponification value,
Mg
KOH/g fat
Iodine value
(Wi’s)
Unisaponifiable matter (petroleum other)
%
m/m, maximum
Slip melting point
Clear melting point
31 ° C to 34 ° C
32 ° C to 35 ° C
1.75
188 to 198
32 to 36
0.6
Color and luster(melting):bright lemon yellow to ligh yellow
Ordor and taste: natrual cocoa smell
Transparence: clean and clear
Packing:...