Cacao Butter

Cacao Butter, also known as cocoa butter, is a natural fat extracted from cacao beans. It is widely used in food products, cosmetics, and pharmaceuticals due to its rich, smooth texture and mild flavor. Here are the typical specifications for cacao butter:
 
1. Appearance
         •       Color: Pale yellow to light ivory.
         •       Form: Solid at room temperature, typically available in blocks or small pieces.
 2. Melting Point
         •       Melting Range: 30°C to 35°C (86°F to 95°F). This is why it is solid at room temperature but melts smoothly when applied to the skin or consumed.
 3. Moisture Content
         •       Typically, below 0.5% moisture.
 4. Free Fatty Acids (FFA)
         •       Usually less than 0.5% as free fatty acids. This is important for quality and stability.
 5. Saponification Value
         •       Around 190-200 mg KOH/g. This indicates the amount of alkali needed to saponify the fat.
 6. Iodine Value
         •       Typically, 30-40 g I2/100g, indicating the degree of unsaturation (double bonds) in the fat.
 7. Peroxide Value
         •       Typically, below 5 meq O2/kg to ensure it is fresh and free from oxidation.
 8. Acidity (as oleic acid)
         •       Usually less than 0.3%.
 9. Flavor and Odor
         •       Typically, mild and chocolatey, but may vary depending on processing.
         •       Free from any rancid or off odors.
 10. Congealing Point
         •       Generally, ranges from 28°C to 34°C.
 11. Purity
         •       High-quality cacao butter is free from any impurities, with strict quality control processes to ensure no contamination.
 12. Uses
         •       Food Industry: Chocolate manufacturing, confectionery, and baked goods.
         •       Cosmetics: Moisturizers, balms, lipsticks, soaps, and lotions.
         •       Pharmaceuticals: As a base for ointments and suppositories.
 13. Storage Conditions
         •       Store in a cool, dry place (below 25°C / 77°F).
         •       Keep away from direct sunlight, humidity, and high temperatures to avoid spoilage.
 
These are general specifications and can vary slightly depending on the supplier or the specific use case. For food-grade products, compliance with local regulations such as those set by the FDA or EFSA may also be relevant.