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JS Deodorized Cocoa Butter - VELVET
JS Deodorized Cocoa Butter - VELVET is the smooth edible fat from Theobroma cocoa. Softer than a regular PPP cocoa butter, making it suitable for softer chocolate applications (i.e. fillings & creams). As well as vegan applications.
Properties
- Physical Form
- Liquid, Solid
- Liquid
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Powdered Beverages
- Tea Cocoa & Coffee
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Convenience Foods
- Cooking Oils & Fat Products
- Dairy
- Dairy Substitutes
- Desserts & Fruit Preparations
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Nutrition & Fortification
- Fatty Acids Specialty Lipids & Oils
Food Ingredients — Taste & Flavor
- Flavor Enhancers
Food Ingredients — Whole Foods, Extracts & Premixes
- Cocoa & Chocolate
- Edible Oils & Fats
Other characteristics
- Brand
- JS
- Functions
- Fat & Oil
- Ingredient Name
- Cocoa Butter
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
- FSSC 22000, Halal, Kosher
- Odor
- Slight cocoa, free from off odors.
- Taste
- Slight cocoa, free from off flavors.
- Markets
- Food & Nutrition
- Shelf LIfe
- 2 years
- Ingredient
- Cocoa Butter
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Applications
Designed for preparation of chocolate confectionery and other food products.
- Packaging Information
- Bulk
- Boxed
- Food Ingredients Features
- Antioxidant Properties
- Cost Effective
- Creamy Mouthfeel
- Creamy Texture
- Creates Luscious Textures
- Excellent Melting Properties
- Excellent Release Properties
- Free of Major Allergens
- Food Ingredients Functions
- Fat & Oil
- Certifications and Compliance
- FSSC 22000
- Halal
- Kosher
- Food and Nutrition Applications
- Brownies
- Burgers & Patty
- Butter Bar
- Butter Spreads
- Cake Batters
- Cake Mixes
- Cakes
- Cereal Bars
Technical data
Table 1 of 5
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Acidity | max. 1.75 | % |
| Moisture Content | max. 0.1 | % |
| Refraction Index (nD40) | 1.453 - 1.458 | — |
| Peroxide (at loading) | max. 3.0 | Meq/kg |
| lodine Value | 32 - 42 | gI/100g |
| Saponification Value | 188 - 198 | mgKOH/g |
| Unsaponification value | max 0.5 | % |
Table 2 of 5
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Solidification Point | min. 27 | °C |
| Slip Melting Point | min. 31 | °C |
| Clear Melting Point | min. 32 | °C |
Table 3 of 5
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 5000 | cfu/g |
| Yeast & Molds | max. 50 | cfu/g |
| Escherichia coli | Negative | per g |
| Salmonella | Negative | per 25g |
Table 4 of 5
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 3770 | kJ per 100g |
| Energy | 900 | kcal per 100g |
| Fat | 100 | g per 100g |
| Saturated Fat | 62 - 65 | g per 100g |
| Mono Unsaturated Fat | 31 - 38 | g per 100g |
| Poly Unsaturated Fat | 1.5 - 5.0 | g per 100g |
| Carbohydrate | 0 | g per 100g |
| Carbohydrate of which Sugar | 0 | g per 100g |
| Protein | 0 | g per 100g |
| Fibers | 0 | g per 100g |
| Sodium | 0 | mg per 100g |
Table 5 of 5
10 rows| Characteristic | Value | Unit |
|---|---|---|
| C 12:0 Lauric Acid | max. 0.1 | % |
| C 14:0 Myristic Acid | max. 0.2 | % |
| C 16:0 Palmitic Acid | 23 - 30 | % |
| C 16:1 Palmitoleic Acid | max. 0.5 | % |
| C18:0 Stearic Acid | 31 - 37 | % |
| C 18:1 Oleic Acid | 31 - 38 | % |
| C 18:2 Linoleic Acid | 1.5 - 5.0 | % |
| C 18:3 Linolenic Acid | max. 0.3 | % |
| C 20:0 Arachidic Acid | 0.5 - 1.5 | % |
| C 22:0 Behenic Acid | max. 0.2 | % |
