Home/Cocoa Products/Pure Prime Pressed Cocoa Butter
Prime Pressed · Natural Yellow · Melting 31–35°CPure Prime Pressed Cocoa Butter
Certifications
Halal (MUI)
HACCP
ISO 22000
FSSC 22000
Kosher
BPOM
Description
Pure prime pressed cocoa butter is the fat product obtained from cocoa mass through a mechanical pressing process — no chemical solvents used. Prized in confectionery for its natural cocoa aroma and stable melting profile (31–35°C). The unique polymorphic crystal structure (Form V) gives chocolate its characteristic snap and gloss after proper tempering. Also widely used in cosmetics and pharmaceuticals for its emollient properties. Free from allergens and artificial additives.
Sensory Characteristics
- Odor
- Pure cocoa butter
- Flavor
- Pure cocoa butter
- Colour
- Yellow
Physical & Chemical Characteristics
- Moisture Content
- 0.20% max
- Free Fatty Acid (as Oleic Acid)
- 1.90% max
- Iodine Value
- 33–42 g I2/100g
- Peroxide Value
- 4.0 max meq/kg
- Saponification Value
- 188–198 mg KOH/g
- Unsaponifiable Matter
- 0.35% max
- Melting Point
- 31–35°C
- Refractive Index (nD 40°C)
- 1.456–1.459
Microbiological Standards
- Total Plate Count
- 5,000 max cfu/g
- Salmonella (in 25 g)
- Negative
- Mould and Yeast
- 50 max cfu/g
- Enterobacteriaceae
- 10 max cfu/g
General Information
- Allergen Information
- No allergen ingredients used
- Shelf Life
- 18 months
- Packaging
- Transparent PE plastic 74 × 90 × 0.08 mm, carton outer 391 × 289 × 244 mm (@25 kg)
- Storage
- Ambient temperature (max 35°C), dry room (max RH 70%), away from direct sunlight and strong odours
This specification applies to an average sample covering the goods when they leave the production plant. Slight variations may occur due to natural raw material characteristics. Millennium Global Trade ensures consistent quality through rigorous quality control processes.
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