Cocoa Butter Substitute

We are offering cocoa butter substitutes (cbs) are fats designed to to have similar physical properties to cocoa butter, but very different chemical composition .this means that they are hard at room temperature, yet have relatively low melting point so that they melt quickly in the mouth. In practical terms, their main difference from cbe is that they are incompatible with cocoa butter and so can only be used in the formulation of substitute chocolate. Substitute chocolate is made with cocoa powder rather than cocoa mass and so it lacks the rich flavour of real chocolate. But cbs fats have one big advantage: they do not need tempering and so products based on them can be made on simpler machinery.
Free fatty acids (ffa) max 0.1%
slip melting point 34- 36c
saponinification value 240-250
colour (lovibond 5 ¼ cell) 1 red
moisture & impurities max 0.05%
iodine value (wijs) max 1.0
solid fat content (10c) 95-97
Price : USD 300 - 700 -per- Ton