Food Additive Cocoa Butter Substitute for Bakery Decoration Ingredients

• CAS No.: Cocoa Butter
• Formula: CBS
• EINECS: Cbr
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: food grade
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: ＞90%
• Transport Package: Carton
• Specification: 25kg
• Trademark: flying deer
• Origin: China
• Production Capacity: 960 Tons Yearly

Product Description

FOOD ADDITIVE COCOA BUTTER SUBSTITUTE for Bakery Decoration Ingredients

Cocoa butter substitute is a hydrogenated and fractionated palm kernel oil based product with very sharp melting profile thus providing excellent mouth feel.
 

It is made from Palm Kernel Oil and contains Sorbitan Tristereate as an anti bloom agent and Soya lecithin.

Used in chocolate, confectionery fats, bakery coatings, compound chocolates, fillings & centers for biscuits, caramels & nougat.
 

15 kg /20 Kg PE lined carton

Other packing types are also available on buyers request




High Quality Cocoa Butter Substitute

 

Cocoa Butter Substitute is a vegetable oil & fat.

 

PACKAGING INFORMATION : HDPE Bag in 25kg carton box.

 

PRODUCT SHELF LIFE : 12 months from manufacturing date, when the product is stored in sealed intact packaging and provided that the storage condition specified are observed.

 

Store in cool and dry place; away from direct sunlight and strong flavor substances.

    

1. When cocoa butter applied in food field, it is mainly used for drinks, manufacturing chocolate, candy,pastry, ice cream and other food.

 

2. When cocoa butter applied in health product field, it is used to lose weight. And it is popular amongwomen.

 

3. When cocoa butterapplied in pharmaceutical field, it can be used as cough medicine.
 

Cocoa Butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean.

It is used to make chocolate as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavorand aroma. Its best known attribute is its melting point just below human body temperature.

Cocoa butter is a major ingredient in practically all types of chocolates(white chocolate, milk chocolate, and dark chocolate). This application continues to dominate consumption of cocoa butter. Cocoa butter can be found on sale as an ingredient in most supermarkets, and the process of preparing small amounts of chocolate from cocoa butter and cocoa powder means that the practice of making chocolate at home has become relatively popular.

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