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.
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.
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Stemak Limited offers premium quality cocoa butter which is a kind of vegetable stearin refined from cocoa liquor. It is amber in a liquid state and light yellow in a solid state. Quality cocoa butter is generally squeezed and is not refined with chemical methods. Its acidity (free fatty acid) is lower than 1.75%. it is normally 25kg/block and stored in 5 degree Celsius environment. The natural strong scent and/or flavor can either be kept or be partially or completely removed through deodorization. Pricing ranges from $7,000 to $8,500
Items Standards
Organic color light golden
Organic odor mild cocoa flavor
Color Value(K2Cr2O7/100ml) ?¤0.15
FFA (%) 1.75 max
Refractive index(N40°C) 1.4560-1.4590
Moisture ?¤0.2%
Iodine value(GI/100g) 33-42
Saponification value(mgKOH/g) 188-198
Unsaponification Value ?¤0.35%
Melting point 30-34°C
Conclusion The product conforms to the standard
Cocoa Butter is a natural vegetable fat extracted from cocoa beans. Cocoa beans are found in Central and South America. The butter is also known as Theobroma oil that is widely used in different sectors from cosmetics to food as a popular ingredient. This is a completely edible butter having faint taste and smell like dark chocolate. This is a healthy fat like coconut oil having 57-64 percent saturated fat of the total fat content.
Aroma
Mild fragrance with smooth texture
Uses and Benefits:
It is ultra-hydrating in nature; hence it is widely used in all kinds of commercial beauty products.
It is highly-antioxidant in nature available with polyphenol and flavanoid antioxidants. Therefore, it is one of the important ingredients to be used for improving immunity, heart health and lowering inflammation.
It is a wonderful moisturizer that is high in fatty acids. It easily penetrates the skin to ensure deep hydration.
The unmatched benefits of cocoa butter are not limited to skin only. It is also used as an easy to use conditioner to make hair feel and look great. In addition, it also fills the hair with appealing aroma.
It is rich in antioxidants such as palmitic acid, oleic acid and stearic acid. These acids are highly beneficial for the skin as they provide complete protection from free radicals and skin stressors. It also helps slowing the process of aging and enhancing the health of the skin from day one.
Its creamy texture makes it one of the ideal additives for lotions as well as creams. It is a great addition in shaving soap that makes it ideal for both men and women.
It is a great way to get relaxation from a stressful day. Its deep and rich scent of chocolate with vanilla with silky smooth touch makes it the best ingredient to be used while bathing.
It is also used in aromatherapy owing to its natural properties. It can be easily blended with Neroli oil that adds a fresh floral scent to it.
It also helps with fat metabolism; hence it decreases the risk of heart attack.
Why Choose Our Cocoa Butter?
This natural and vegan Cocoa Butter is available in pure form with no chemicals or preservatives. It is prepared using fresh cocoa beans available with extraordinary benefits. It is available in fresh form with natural flavor, aroma and long shelf life. We provide this 100% natural product in quality packaging materials to ensure long shelf Life
Zhonghengweiye Cocoa butter with ISO and HACCP certified are from African and South American quality cocoa beans.Different specifications to meet your different demands for the food industry and also pharmaceutical and health care industry etc,
For more details,please contact with us ,
General Information
Product Name Zhonghengweiye Cocoa Butter
Appearance Transparent and clear,with no visible sediments,solids or mucilage
Color Pale Yellow
Fragrance and Taste Natural cocoa fragrance, without burning smell, musty odor, or other odors
Intended Use Cocoa butter is a primary ingredient in chocolate and also wide used in other food fields and personal care and other fields.
Physical and Chemical Parameters
Free Fatty Acids,as Oleic Acid 1.75% max
Moisture 0.2% max
Iodine Value(Wijs) 30-42 gI2/100g
Saponification Value 188-198mg KOH/g
Unsaponifiable Matter 0.35% max
Melting Point 32-35
Refractive Index( as N40/D) 1.456-1.459
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging In net 25kg cartons
Max Loading Quantity 20mt/20' fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months
Cocoa butter is a type of fat that comes from cocoa beans. ... Then they're roasted, stripped, and pressed to separate out the fat the cocoa butter. The remnants are then processed into cocoa powder. Cocoa has been used in medicine for around 3,000 years.
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma.
Cocoa butter, also called theobroma oil, is the natural edible fat from the cocoa bean, extracted during the chocolate manufacturing process and separated from the cocoa mass or liquor by using hydraulic press.
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