JS Refined Cocoa Butter - POLAR
- CAS Number
- 8002-31-1
- EC Number
- 283-480-6
- INCI Name
- Theobroma Cacao (Cocoa) Seed Butter
JS Refined Cocoa Butter - POLAR is an ultra white edible fat from Theobroma cocoa.Color: white paper, snow whiteBest for white chocolate applications in the food sector, as well as white creams in the cosmetic sector.
Properties
- Physical Form
- Fluid
- Liquid
- Solid
Other characteristics
- Brand
- JS
- Functions
Anti-Aging Agent, Anti-Inflammatory, Anti-Irritant, Anti-Wrinkle Agent, Antioxidant, Carrier, Conditioner, Emollient, Fat & Oil, Film Former, Humectant, Hydrophobic Agent, Moisturizing Agent, Nourishing Agent, Skin Barrier Protectant
- Ingredient Name
- Cocoa Butter
- Labeling Claims
Clean at Sephora, Credo Clean Standard, Halal, Kosher, Non-GMO, Ulta Beauty's Conscious Beauty; Clean at Sephora; Credo Clean Standard; Halal; Kosher; Non-GMO; Ulta Beauty's Conscious Beauty
- Odor
- Neutral, slight cocoa aroma.
- Taste
- Neutral, slight cocoa flavor.
- Markets
- Food & Nutrition
- Personal Care
- Shelf LIfe
- 2 years
- Ingredient
- Cocoa Butter
- Technology
- Cosmetic Ingredients
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Benefit Claims
- Anti-Irritant
- Antioxidant Properties
- Conditioning
- Emolliency
- Lipophilic
- Moisturizing
- Nourishing
- Rapid Absorption
- Packaging Type
- Boxes
- Bulk
- Totes (IBC)
- Application Format
- Balm
- Bar
- Creams
- Gel
- Leave On
- Lotions
- Ointments
- Rinse Off
- Applications
Designed for preparation of chocolate confectionery, other food products, cosmetics, pharmaceutical and personal care products.
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
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Color (Lovibond 5¹/⁴’’- red) | max. 1.5 | — |
| Color (Lovibond 5¹/⁴’’- yellow) | max. 15.0 | — |
| 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. 1000 | 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 | % |
