Cocoa Butter Substitute "CHOCFAT S347"
20 kg cartonsPalm kernel fat blend; melting point 34–37°C
A palm-kernel-based cocoa butter substitute for confectionery, biscuit and wafer fillings.
Product Description
This fat is contains hydrogenated fat of palm kernel fractions.
Application
Can be effectively used for center fillings for sweet confectioneries, sandwiched biscuits and wafers.
Ingredients
Fully-Hydrogenated Vegetable Fat (Palm Kernel), Vegetable Oil (Palm Kernel) and Emulsifier [322(i)] *Additives are subjected to change as per customer requirement and country regulations
Physical and Chemical Characteristic
| Parameters ( at time of shipment ) | Specification |
|---|---|
| Appearance / Texture | White |
| Taste / Flavour | Neutral |
| Colour (5.25” Lovibond Cell), Red | 1.5 max |
| Free Fatty Acids (as Lauric), % | 0.1 max |
| Moisture & Impurities, % | 0.1 max |
| Iodine Value (Wijs) | 5-9 |
| Slip Melting Point, °C | 34-37 Solid Fat Content, % |
| N20 | 70-75 |
| N25 | 42-48 |
| N30 | 14-20 |
| N35 | 7 max |
| N40 | 3 max Cocoa Butter Substitute CHOCFAT S347 |
| Parameters ( at time of shipment ) | Specification Heavy Metal Characteristic** |
| Cadmium (Cd), ppm | 1.0 max |
| Lead (Pb), ppm | 0.1 max |
| Antimony (Sb), ppm | 1.0 max |
| Arsenic (As), ppm | 0.1 max |
| Mercury (Hg), ppm | 0.05 max Microbiological Characteristic** |
| Total Plate Count, cfu / g | <10 |
| E.coli, cfu / g | <10 |
| Coliform, cfu / g | <10 |
| Yeast & Mould, cfu / g | <10 **Testing done by external laboratory on yearly basis Nutrition Information Serving Size : 100 g Serving per Package: Subject to Packaging Size Average Quantity per 100g |
| Energy | 900 kcal 3700 kJ |
| Carbohydrate | 0 g |
| Total Sugars | 0 g |
| Protein | 0 g |
| Fat | 100.0 g |
| -Monounsaturated Fatty Acids | 6.5 g |
| -Polyunsaturated Fatty Acids | 1.0 g |
| -Saturated Fatty Acids | 92.4 g |
| -Trans Fatty Acids | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |