Henan Subcritical Extraction Biological Technology Co., Ltd

Cocoa butter is a natural edible oil extracted from cocoa beans during the production of chocolate and cocoa powder. It has only a faint chocolate flavor and aroma and is one of the materials for making real chocolate. Candy, commonly known as white chocolate, is made from it alone. The melting point of cocoa butter is about 34-38 degrees Celsius (93-100 degrees Fahrenheit), so chocolate is solid at room temperature and quickly melts in the mouth.
Cocoa butter is known to be the most stable edible oil and contains natural antioxidants that prevent spoilage, allowing it to be stored for 2-5 of years so that it can be used for purposes other than food. Cocoa butter is known to be the most stable edible oil and contains natural antioxidants that prevent spoilage, allowing it to be stored for 2-5 of years so that it can be used for purposes other than food.
The use of cocoa butter as an indicator of pure chocolate is linked to its beneficial human health.
Quality indicators
Sensory Indicators:
Bright yellow lemon to light gold after melting color
Transparency clarifies transparency to turbidity, no turbidity
Odor with normal cocoa aroma, no mildew, scorch, Halla or other odors
Physical and chemical indicators:
Color Price (g K2Cr2O7/100ml H2SO4) ≤0.15
Refractive index (N 40/D) 1.4560~1.4590
Moisture and Volatile%≤0.20
Free fatty acids (oleic acid meter)%≤1.75
Iodine price (g I/100g) 33~42
Saponification Price (mgKOH/g) 188~198
Non-saponification% 0.35
Extinction value (E 1cm/270nm) ≤0.14
Melting point (sliding) 30~34℃
Health indicators:
Arsenic (in as meter) mg/㎏≤0.1 My company's unique cocoa butter extraction process equipment, the extraction of high purity, to maintain the original flavor of cocoa butter, to achieve quality extraction, chocolate production enterprises are the preferred equipment.