Cocoa butter is pressed from cocoa liquor with high fat contained.
Cocoa butter, also known as cocoa Baituo, is a kind of plant stearin extracted from cocoa liquid, which appears lemon yellow to light golden in liquid state and light golden to brown-yellow in solid state and have the special cocoa fragrance. It has a short range of plasticity, so it is complete solid below 27(and begins to melt in 27.7). As the temperature rises, it will melt rapidly and completely melt in 35. So it is hard but fast dissolved grease.
Physical Chemistry Index :
Refractive Index(nD 40): 1.4570 4560-1.4590 GB/T5527
Saponification value(mgKOH/g): 192.44 188-198 GB/ T5534
Iodine Value(gI/100g): 33.48 33-42 GB/ T5532
Color Value(gK2Cr2O7/100mLH2SO4): 0.14 ≤ 0.15 GB/ T5525
F.F.A(%): 1.55 ≤ 1.75 GB/ T5530
Moisture and volatile matter (%):0.06 ≤ 0.20 GB/ T5528
Melting Point(°C): 33.4 30-34 GB/ T5536
