Cocoa Butter DAB 2017
Product information
- chips -
Article: 1411
| Parameter | Limit | Unit | Method |
| Characters | Ph. Eur. 10.0 | Ph. Eur. 10.0 | |
| Identity | Ph. Eur. 10.0 | Ph. Eur. 10.0 | |
| Refractive index (40°C) | ~1,457 | Ph. Eur. (2.2.6) | |
| Melting point in op.cap. | 31 - 35 | °C | Ph. Eur. (2.2.15) |
| Acid value | max. 4,0 | KOH mg/g | Ph. Eur. (2.5.1) |
| Saponification value | 188 - 198 | Ph. Eur. (2.5.6) | |
| Alkaline impurities | Ph. Eur. 10.0 | Ph. Eur. 10.0 | |
| Peroxide value | max. 3 | meq O2/kg | Ph. Eur. (2.5.5) |
| Fatty acids composition | Ph. Eur. (2.4.22) | ||
| 12:0 Lauric acid | max. 0,5 | % | Ph. Eur. (2.4.22) |
| 14:0 Myristic acid | max. 0,5 | % | Ph. Eur. (2.4.22) |
| 16:0 Palmitic acid | 24,0 - 31,0 | % | Ph. Eur. (2.4.22) |
| 18:0 Stearic acid | 30,0 - 38,0 | % | Ph. Eur. (2.4.22) |
| 18:1 Oleic acid | 31,0 - 38,0 | % | Ph. Eur. (2.4.22) |
| 18:2 Linoleic acid | max. 4,5 | % | Ph. Eur. (2.4.22) |
| 20:0 Arachidic acid | max. 1,5 | % | Ph. Eur. (2.4.22) |
| INCI | Theobroma Cacao Seed Butter |
| CAS | 8002-31-1 |
| EINECS | ./. |
| CoS /TSE | |
| Customs tarif no. | 1804 00 00 |