Cocoa Butter Equivalent (CBE)
Cocoa Butter Equivalent (CBE with C16, C18 Free Fatty Acids from Vegetable Fat)
- Category: Specialty Fats
CBE a cocoa butter equivalent which is made entirely from vegetable fat by way of sophisticated fractionation processes. It is bland in taste and flavor.
As a Cocoa Butter Equivalent, is very similar to cocoa butter in chemical and physical characteristics and therefore shows excellent compatibility with cocoa butter. It can replace cocoa butter at any ratio.
Designed to provide excellent snap behavior, sharp melting characteristics and strong heat resistance to chocolate products. Furthermore, it also gives excellent gloss retention and fat bloom resistance.
Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the C 16 and C 18 type. Usha Edible Oil is a leading producer, supplier, dealer and exporter of cocoa butter equivalent across the world.
Specifications of Cocoa Butter Equivalent
• Moisture and Impurities : 0.1%Max
• Free Fatty Acid (as Oleic Acid) : 0.1%Max
• Slip Melting Point deg C : 32-35
• Iodine Value :31-37
• Lovibond Color 5.25 Cell red : 2.5 Max
Cocoa Butter Equivalent from Singapore
|Solid Fat Content|
|20 Deg C||73|
|25 Deg C||60|
|30 Deg C||44|
|35 Deg C||3|
Usha Edible Oil International Pte,Ltd
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