What is Cocoa Butter Replacer?
Specification
| Item | Standard |
| Appearance | White solid |
| Acid value(mgKOH g) | ≤1.0 |
| Peroxide number(mmolkg) | ≤3.9 |
| Melting point(℃) | 30-34 |
| Iodine value(gl/100g) | 4.0-8.0 |
| Moisture and volatile matter (%) | ≤0.10 |
Application
1. It can be used as a food additive. 2. Its characteristics are firm and brittle, no smell, tasteless, strong antioxidant power, no soap, no impurities, fast dissolution. 3. It is a kind of artificial stearic acid that can melt quickly, the composition of its three glycerides is completely different from natural cocoa butter, and the physical properties are close to natural cocoa butter, because there is no need to adjust the temperature when making chocolate, also known as non-adjustable stearic acid, which is different from cocoa butter, can be processed with different types of raw oil, which is divided into lauric acid stearic acid and non-lauric acid stearic acid. Chocolate products made from cocoa butter substitute have a good surface shine.Packing
25kgs/drum, 9tons/20’container 25kgs/bag, 20tons/20’container
Cocoa Butter Replacer With Factory Price