Cocoa Butter DAB 2017

Product information

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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 (40C) ~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

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