Oluji Pure Cocoa Powder Company

New York, United States

Pure Cocoa Butter

Pure Cocoa Butter

Process prime pressed cocoa butter
food safety characteristics steam sterilization, processed in accordance with gmp and haccp food safety control.
Physical and chemical characteristics
color golden yellow
flavor typical cocoa butter
free fatty acid as oleic acid 1.75 max
acid value 3.50 max
moisture 0.3% max
iodine value 32-38
peroxide value 4.0 koh max
saponification value 188-198
unsaponification value(%) 0.6 max
melting point 32-36
refractive index 1.456-1.459
microbiological characteristics
total plate count/g 2000
mold & yeast/g 50 max
coliforms/g negative
enterobacteriaceae/g absent
salmonella/25g absent
intended market raw material for chocolate, pharmaceutical and cosmetic industries
consumer/ customer use edible grade and fit for human consumption

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Contact Details

Ranky David

NP0 14 Alonge Street, Ijesha Lagos – Nigeria, New York, , United States

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