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Appearance: White solid oil, odorless, tasteless, strong antioxidant power, no
Soap flavor, no impurities.
Conteúdo :≥99%
Application : Food additive
Armazenamento : Loja em um lugar fresco e seco, longe da luz solar direta.
Sinónimos: manteiga de Cacau,CBR,Manteiga de Cacau leite em pó
O que é a Manteiga de Cacau?
This kind of cocoa butter substitute is made of lauric acid series oils through selective hydrogenation, and then the parts close to the physical properties of natural cocoa butter, such as hardened palm kernel oil. The triglyceride fatty acids in this kind of oils are mainly lauric acid, the content can reach 45-52%, and the unsaturated fat content is low.
Especificação
| Item | Padrão |
| Aparência | Sólido branco |
| Acid value(mgKOH g) | ≤1.0 |
| Peroxide number(mmolkg) | ≤3.9 |
| Ponto de fusão(℃) | 30-34 |
| Iodine value(gl/100g) | 4.0-8.0 |
| Moisture and volatile matter (%) | ≤0.10 |
Aplicação
It can be used as a food additive
Its characteristics are firm and brittle, no smell, tasteless, strong antioxidant power, no soap, no impurities, fast dissolution.
It is a kind of artificial stearic acid that can melt quickly, the composition of its three glycerides is completely different from natural cocoa butter, and the physical properties are close to natural cocoa butter, because there is no need to adjust the temperature when making chocolate, also known as non-adjustable stearic acid, which is different from cocoa butter, can be processed with different types of raw oil, which is divided into lauric acid stearic acid and non-lauric acid stearic acid. Chocolate products made from cocoa butter substitute have a good surface shine.
Embalagem
25kgs/tambor, 9tons/20'container
25kgs/saco, 20tons/20'container
