
Cocoa butter
Cocoa Butter is a major ingredient in practically all types of chocolates(white chocolate, milk chocolate, and dark chocolate). This application continues to dominate consumption of cocoa butter.
ANALYSIS | SPECIFICATION | RESULTS |
Appearance | light yellow soild | Complies |
Odor | Characteristic | Complies |
Tasted | Characteristic | Complies |
Assay | 80% | Complies |
Sieve Analysis | 100% pass 80 mesh | Complies |
Loss on Drying | 5% Max | 1.02% |
Sulphated Ash | 5% Max | 1.3% |
Extract Solvent | Ethanol & Water | Complies |
Heavy Metal | 5ppm Max | Complies |
As | 2ppm Max | Complies |
Residual Solvents | 0.05% Max. | Negative |
Microbiology | ||
Total Plate Count | 1000/g Max | Complies |
Yeast & Mold | 100/g Max | Complies |
E.Coli | Negative | Complies |
Salmonella | Negative | Complies |
Cocoa Butter widely used in the food industry, especially chocolate manufacturing. It is an important ingredient in many candies, pastries and ice cream.
Cosmetic Industry:
Cocoa Butter is also used in cosmetics and skin care products for its moisturizing and moisturizing properties.











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