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cocoa butter substitute specification

Shea butter is used in cosmetics as a moisturizer, salve or lotion. Cocoa Butter – Obtained from crushing and grinding cocoa beans and used in chocolate at around 30% to give mouthfeel, texture and aroma. The content of free fatty acids and other high-boiling components in the cocoa butter is about 5% by weight. Introduction This Malaysian Standard is the improvement of the specification in terms of quality of cocoa butter. MSD Global - Offering CBS (Cocoa Butter Substitute), कोको बटर, कोको मक्खन at Rs 1950/metric ton in Mumbai, Maharashtra. b. It can replace cocoa butter completely or partially. Product Specification . (e) —] Substitute 'Ne t quantity' for 'Net mass'. Get contact details and address| ID: 14533411791 Description: This fat is made of refined bleached deodorized hydrogenated palm kernel olein. What is Cocoa butter? 32.9 g of total monounsaturated fat, which includes 32.6 g of Oleic Acid (OA) 1. Soap and Detergents. shortenings . Is cocoa butter vegan? Cocoa Butter Substitute. Application •As total replacer of cocoa butter in compound, for solid and hollow moulding, enrobing and 100% pure cocoa butter in micro-powder form. Any real interest, please contact us urgently. 1 is designed for a flow rate of 2,000 kg/h of cocoa butter. It presents a true revolution for tempering. 235000019879 cocoa butter substitute Nutrition 0.000 title description 5 239000000727 fractions Substances 0.000 claims description 130 239000000203 mixtures Substances 0.000 claims description 91 Fulfilling your orders, from margarine, shortenings and cocoa butter at any size and specification. Cocoa Butter Substitutes (CBS) – Use mainly lauric based fats (sometimes non-lauric) to give a different chemical composition to cocoa butter but with some similar physical traits.Can only be used as a part replacer of cocoa butter. i-Soc CBS (Cocoa Butter Substitute) i-soc CBS is a non-tempered trans free lauric fat, formulated to have physical properties similar to cocoa butter. Description: This fat is made of refined bleached deodorized hydrogenated palm kernel olein. Cocoa Butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. Cocoa butter is composed of more than 70% symmetrical TAG with oleic acid in the sn-2 position, namely POP, POS, and SOS. Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. Quality. MALAYSIAN COCOA BUTTER -SPECIFICATION (FIRST REVISION) O. Cocoa butter lauric based substitute (CBS) Lauric based cocoa butter substitute (CBS) is manufactured under selective conditions of refined, bleached, deodorized, and hydrogenated process. It is an excellent substitute for cocoa butter in confectionery coatings and shaped confectionary products. Read about company. Get contact details and address | ID: 12211823948 (g)] — Substitute the following for the existing: 'Any othe requirementr as given unde thr e Standards of Weights and Measures The cocoa butter is taken from the … United Cocoa Processor, Inc. is a manufacturer of customized high quality cocoa products. The model of the determination of ... fact that other vegetable fats can substitute for cocoa fats increases the price elasticity. Cocoa butter substitute CAS Number: 85665-33-4 Specifications Limits. Cocoa Butter Substitute. Desserts might be its most popular use, but raw cocoa butter also makes a great butter or dairy substitute and can be used in various ways just like coconut oil. Cocoa butter has a cocoa flavorand aroma. PRODUCT: PARAMETER: SPECIFICATION: Cocoa Butter Substitute (CBS) FFA (as Lauric) 0.1% max: M&I: 0.1% max: Color (5¼ Lovibond cell) 1 Red 10 Yellow max: Peroxide Value cocoa butter. Adding just about 2% Mycryo™ to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. For the physical refining of cocoa butter an apparatus according to FIG. 1)Packing: plastic bag and then in carton, 25kg/carton 2)Payment term: T/T, 30% Prepayment,70% payment after received the scan of the docs ,LC at sight 3)the cocoa beans all come from West africa,like Togo,Ghana, Ivory coast. This makes it healthier than traditional cocoa butter, and the right type of substitute can offer the same taste and texture to chocolate as the real thing. Tempering of the compound chocolate made with CBS is not required. COMPANY. Get best price and read about company. Ayush Commercial - Offering Besschoc-Coco Butter Substitute, Packaging Type: Carton in Kolkata, West Bengal. Yes, since it doesn’t actually contain any real butter (a dairy product) at all, but rather comes from a plant. In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. This makes it healthier than traditional cocoa butter, and the right type of substitute can offer the same taste and texture to chocolate as the real thing. Assignment Cocoa butter substitute " Violia-glazur 3" is intended for cooking of confectionery glaze, which is used Its best known attribute is its melting point just below human body temperature. UCP's manufacturing operations start at raw cocoa beans imported from cocoa producing nations and ends at the delivery of cocoa products such as cocoa liquor, cocoa butter, and cocoa powders to the confectionery industries domestically and internationally. Cocoa butter is an important component in the production of confectionery products, but it significantly increases the production cost. cocoa butter (up to 20%) and thus can be mixed with cocoa liquor to produce a compound chocolate that is rich in cocoa taste. About Us. We are one of the world’s leading processors of cocoa powder, cocoa mass (also known as cocoa liquor or cocoa paste), and cocoa butter. Palm kernel olein are frequently used as CBSs in sweet treats. It bridges a gap in the specification of cocoa bean demand and cocoa product price functions. Brands & Business. 7.5.2 Cocoa Butter Substitutes (CBS) Product Category, Application and Specification 7.5.2.1 Product A 7.5.2.2 Product B 7.5.3 Goldenesia Cocoa Butter Substitutes (CBS) Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.5.4 Main Business/Business Overview 8 Cocoa Butter Substitutes (CBS) Manufacturing Cost Analysis It has excellent melting behaviour and will melt significantly in human body temperature. Cocoa butter is the most expensive ingredient used in the production of chocolates. It has excellent melting behaviour and will melted significantly in human body temperature. A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering. From raw produced materials to quality household brands, we’re ready to ship worldwide. IS 1164 : 1986 SPECIFICATION FO R COCOA POWDER ( Third Revision ) [Page 6, clause 5.1, SI No. CODEX STAN 86 Page 2 of 2 5. Careers. ... Cocoa Butter Substitute. Cocoa Butter Substitutes Cocoa Butter Substitute (CBS) is made from hydrogenated and fractionated palm kernel oil. [Page 6, clause 5.1, SI No. Cocoa Butter and Cocoa Mass. Glossary Of Terms. Specification and sample upon request. … LABELLING In addition to the Codex General Standard for Labelling of Prepackaged Foods(CODEX STAN 1-1985, Rev.1-1991) the following apply: 5.1 NAME OF THE PRODUCT 5.1.1 Cocoa Butter The product shall be “Cocoa Butter” except that the name “Press Cocoa Butter” may be used for products in conformity with the description for this product given in Section 2.1. Export. Simpex Internacional Ltda. Sometimes, the chocolate industry uses shea butter mixed with other oils as a substitute for cocoa butter, although it is easily noticable due to the change in taste. Specification Is valid until replacing by a new document Cocoa butter substitute "Violia-glazur 3" ТU U 15.4-00373758-005-2002 General description Ingredients Refined deodorized oil, based on non lauric oils, partially hydrogenated. It is used to make chocolate as well as some ointments, toiletries, and pharmaceuticals. It does not contain any cholesterol. There are no other natural fat that resembles cocoa butter's physical properties. JGQPalm Olein Palm Olein(PORAM) FFA (palmitic) % max 0.05 0.10 ... Cocoa Butter Substitute(KC35) Product Characteristics ... excellent sharp melting profile • It is a hydrogenated lauric fat, and trans free. Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an edible product and africans use it in preparing food. Welcome. MALAYSIAN COCOA BUTTER SUBSTITUTE We are offering 50 mt of CBS - KENCOA - KC35 at an opportunity price of USD 850 per ton FOB Brazil . Cocoa Butter Substitute , Find Complete Details about Cocoa Butter Substitute,Cbs,Cocoa Butter Substitute Smp 33 36,Cbs Smp 33 36 from Palm Oil Supplier or Manufacturer-MSD GLOBAL Available data suggests that 100 g of cocoa butter oil contains: 32.9% of monounsaturated fat, 3% of polyunsaturated fat, and 59.7% of saturated fat out of a total lipid of 100 g. The amount of trans fat is not available. i-Soc CBS (Cocoa Butter Substitute) i-soc CBS is a non-tempered trans-free lauric fat, formulated to have physical properties similar to cocoa butter. Cocoa butter compatibility (up to 20%) 34.5-36.5: For moulding and enrobing: Melano STM: Does not require tempering Cocoa butter compatibility (up to 20%) 36.5-38.5: For moulding and enrobing: Melano STH: Improved heat resistance Does not require tempering Cocoa butter compatibility (up to 20%) 38.5-40.5: For moulding and enrobing: Melano S1000M , SI no cocoa butter substitute specification 100 % natural ingredient: pure cocoa butter is the improvement of the chocolate... ] Substitute 'Ne t quantity ' for 'Net mass ' cocoa fats increases the production of confectionery products, it... Crystals to create perfectly pre-crystallised chocolate conveniently ( OA ) 1 known attribute is its melting point just human. 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