Hot Selling Best Quality Cocoa Butter Substitute Glycerides C10-18 CAS 85665-33-4
Cocoa Butter Substitute (CBS) is a type of vegetable fat that can be used as a substitute for cocoa butter in chocolate and confectionery products. CBS is often preferred due to its cost-effectiveness, versatility, and similar physical properties to cocoa butter. It allows for the creation of a wide range of chocolate products with desirable textures and melting profiles.
Product Details
Products Description
Cocoa Butter Substitute (CBS) is a type of vegetable fat that can be used as a substitute for cocoa butter in chocolate and confectionery products. CBS is often preferred due to its cost-effectiveness, versatility, and similar physical properties to cocoa butter. It allows for the creation of a wide range of chocolate products with desirable textures and melting profiles.
Specification
|
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 |
Application
Cost-Effective: CBS is generally cheaper than cocoa butter, making it an economical choice for large-scale production.
Versatile Applications: Can be used in a variety of chocolate and confectionery products.
Similar Physical Properties: Mimics the melting point and texture of cocoa butter, ensuring a comparable mouthfeel.
Longer Shelf Life: Products made with CBS often have a longer shelf life due to its stability.
Temperature Stability: More resistant to temperature variations compared to cocoa butter, reducing the risk of bloom.
Chocolate Coatings: Ideal for use in chocolate coatings for candies and baked goods.
Fillings and Inclusions: Used in fillings for chocolates and as inclusions in ice creams and desserts.
Compound Chocolates: Suitable for compound chocolate products which do not require tempering.
Ingredients:
Hydrogenated Palm Kernel Oil
Emulsifiers (such as soy lecithin)
Antioxidants (such as tocopherols)
Package & Delivery
· 1kg/aluminium foil bag, with two plastic bags inside.
· 25kg/fiber drum, with two plastic bags inside.
· Size:ID 42cm*H52cm,0.08m3/drum;
· Net Weight:25kgs Gross Weight:28kgs.
·≤50kg, Express delivery recommended, usually called as DDU service;
·≤500kg,Air shipping recommended, usually called as CIF service;
·>500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;
·For high value products, please select air shipping and express delivery for safety.
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