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.
Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 36 - 39
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 14
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : < 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : < 3
Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 42 - 46
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 15
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : less than 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : less than 3
Product Description:
CBE a cocoa butter equivalent which is made entirely from vegetable fat by way of sophisticated fractionation processes. It is bland in taste and flavor.
Advantages of CBE:
As a Cocoa Butter Equivalent, is very similar to cocoa butter in chemical and physical characteristics and therefore shows excellent compatibility with cocoa butter. It can replace cocoa butter at any ratio.
is designed to provide excellent snap behavior, sharp melting characteristics and strong heat resistance to chocolate products. Furthermore, it also gives excellent gloss retention and fat bloom resistance.
Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the C 16 and C 18 type.
Technical Specification:
Moisture and Impurities 0.1%Max.
Free Fatty Acid (as Oleic Acid) 0.1% Max.
Iodine Value (Wijs) 31-37
Slip Melting Point (°C) 32-35
Colour (Lovibond 5.25" cell) Red: 2.5 Max.
Typical Solid Fat Content by Bruker p-NMR (%):
20°C 73
25°C 60
30°C 44
35°C 3
Cocoa Butter Substitute (CBS) is used directly in chocolate and confectionery fats. Cocoa Butter Substitute is widely used in making of Confectionery, Bakery Coatings, Compound Chocolates, Fillings, Centers for Biscuits & Caramels.
Cocoa butter substitute it is manufactured under selective conditions of refined, bleached and deodorized process. Its derrived from palm kernel stearine under the selective conditions of fractionation and hydrogenation process.
This product is excellent substitute for cocoa butter in compund moulding, panning, and enrobing. It is suitable for use in chocolate for biscuits, wafers, and chocolate coating bars.
Halal, Kosher, FSSC certificate and FDA registered is available for our product.
Product packed in 15/20 kgs brown carton box with blue inner liner inside. OEM/private brand is acceptable with min. order 2x20'fcl
Free Fatty Acid (%) : 1.75 MAX
Moisture (%) : 0.3 MAX
Melting Point (Celcius) : 32 - 36
Peroxide Value : 4 MAX
Saponification Value : 188 - 198
Iodine Value (Wijs) : 32 - 38
Unsaponifiable Matter (%) : 0.45 MAX
Refractive Index (nD 40 Celsius) : 1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram : 5000 MAX
Yeast per gram : 50 MAX
Coliform in 1 g : Negative
Salmonella in 25 g : Negative
E.coliform in 1 g : Negative
Cocoa powder (a/n), cocoa butter, cocoa mass, cocoa nibs, cocoa beans, cocoa husks, cocoa butter substitute (cbs).Import export, door to door delivery,
contract selling, work on all intercoms
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it's such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruit�?�¯ it's contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
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Physical and chemical Characteristics:
Fat 10% -12%
pH Value : 6.8 - 7.2
Fineness : (+/-) 99%
Color: Brown, Dark Brown
Moisture : 5% Max
Ash Content: 12% Max
Taste: Nice cocoa taste
Smell: the nice smell of cocoa
Shelf Life: 2 Years From Manufacturer date
Physical and chemical Characteristics:
Fat 10% -12%
pH Value : 7.0 - 8.5
Fineness : (+/-) 99%
Color : Black
Moisture : 5% Max
Ash Content : 12% Max
Taste : Nice cocoa taste
Smell: the nice smell of cocoa
Shelf Life: 2 Years From Manufacturer date
Physical and chemical Characteristics:
Fat 6% - 9%
pH Value : 6.8 - 7.2
Fineness : (+/-) 99%
Color : Brown/Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Taste : Nice cocoa taste
Smell: the nice smell of cocoa
Shelf Life: 2 Years From Manufacturer date
Physical and chemical Characteristics:
Fat 6% - 9%
pH Value : 5.0 - 6.0
Fineness : (+/-) 99%
Color : Brown/Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Taste : Nice cocoa taste
Smell: the nice smell of cocoa
Shelf Life: 2 Years From Manufacturer date
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