Bulk Cocoa Butter

Pamper Your Skin with 100% Natural Butters from Giva Agro!

Give your skin the nourishment it deserves with our luxurious, all-natural skincare butters:
Mango Butter Rich in vitamins A & C for deep hydration
Cocoa Butter Packed with antioxidants to smooth and protect
Shea Butter A soothing powerhouse that restores and softens

Our butters are ethically sourced, cruelty-free, and completely natural perfect for DIY skincare or as key ingredients in your favorite products. Treat your skin to the pure, silky goodness of Mango, Cocoa, and Shea butters for that radiant, healthy glow!

100% Pure Natural

No Additives

Cocoa Products

Cocoa Butter

High Quality Cocoa Butter

Natural Cocoa Butter, FFA < 10%
We can offer in FOB, CFR, CIF

We can produce cocoa butter. The beans come from Indonesia, directly from farmers to the factory

Cocoa butter is used to make the highest quality of Chocolates and increasingly used in pharmaceuticals, cosmetics & personal care.

1. Product Name: Natural Cocoa Butter
2. Ingredients: 100 % from cocoa fat
3. Intended Use: Chocolate manufacturing, Cosmetics and other Cocoa confectionary.

4. Organoleptic Description:
Appearance transparent and clear, with no visible sediments.
Color Light Yellow
Taste Full Cocoa Taste, no off flavors
Odor Rich Cocoa Aroma, no off flavors

5. Physical and Chemical Parameters
Specification:
Free Fatty Acid, as Oleic Acid % 1.75 max
Moisture % 0.2 max
Iodine value gI2/100g 33-42
Peroxide value meq O2/kg 4 max
Saponification value mg KOH/g 188-198
Unsaponifiable matter % 0.35 max
Melting point C 31 - 35
Refractive Index (ND40 C) 1.456 - 1.459

Metal Contamination
Lead (Pb) mg/kg 0.5 max
Cadmium (Cd) mg/kg 0.5 max
Tin (Sn) mg/kg 40 max
Arsen (As) mg/kg 0.1 max

6. Microbiological Parameters
Specification:
Total Plate Count cfu/g 5000 max
Yeast cfu/g 50 max
Mould cfu/g 50 max
Enterobacteriaceae - Negative
Salmonella - Negative
E.coli APM/g Negative

7. Standard: Based on SNI No. 01-3748-2009
8. Packaging:
Carton boxes as secondary packaging, odorless and food grade specifications, with plastic High
Density Polyethylene (HDPE) inside as primary packaging. Nominal weight of 25 kg / box net.

9. Optimum Storage Conditions:
Store in a cool dry place away from strong odours, protected against water and heat.
It is recommended to:
Store in areas of low relative humidity, best under 60%.
Store at relatively cool temperatures, preferably a maximum 25C.
Keep free from foreign odors such as coffee, tea, spices, chemicals etc.
Transport temperatures should be ambient, recommended below 25C.

10. Shelf Life:
Two years under recommended storage conditions.

Cocoa Butter Substitute (cbs)

CBS (COCOA BUTTER SUBSTITTUTE)

MAKEND�° CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.

PACKING:

20kg or 25kg cartons with PE liners.

SHELF LIFE:

Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20�°C and below 60% relative humidity.

Cocoa butter substitutes (CBS) are vegetable fats used to replace cocoa butter in chocolate and confectionery products. They are typically made from lauric acid oils like coconut or palm kernel oil. A key specification for CBS is that they are not compatible with cocoa butter and are used to completely replace it. Specifics include a slip melting point of 33-35�°C, a maximum iodine value of 1.0, and a maximum free fatty acid content (as lauric acid) of 0.1%.

Physical and Chemical Properties:
Slip Melting Point: The range is typically 33-35�°C.
Iodine Value: A maximum of 1.0 (Wijs) is generally specified.
Free Fatty Acid (FFA): Maximum of 0.1% (as lauric acid).
Moisture and Impurities: A maximum of 0.1%.
Saponification Value: Typically between 240 and 260.
Color: Can be white or pale yellow.
Appearance: Should be white or pale yellow with a bland flavor and no odor.
Solid Fat Content: While not a universal specification, some patents mention solid fat content at various temperatures, for example, 35-60% at 10�°C, according to WO2013132284A1.