Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Ingredient Name
- Cosmetic Ingredients Functions
- CAS No.
- 8002-31-1
- Ingredients
- Cocoa Butter
- EC No.
- 283-480-6
- Product Families
Features & Benefits
- Benefit Claims
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Applications
- Bath & Shower Applications
- Color Cosmetic Applications
- Food & Nutrition Applications
- Hair Care Applications
- Skin Care Applications
- Sun Care Applications
- Treatment Product Applications
- Product Applications
Designed for preparation of chocolate confectionery, other food products, cosmetics, pharmaceutical and personal care products.
Properties
- Odor
- Neutral, slight cocoa aroma.
- Taste
- Neutral, slight cocoa flavor.
- Chemical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
- Typical Fatty Acid Profile
| Value | Units | Test Method / Conditions | |
| Acidity | max. 1.75 | % | — |
| Moisture Content | max. 0.1 | % | — |
| Refraction Index (nD40) | 1.453 - 1.458 | — | — |
| Peroxide (at loading) | max. 3.0 | Meq/kg | — |
| lodine Value | 32 - 42 | gI/100g | — |
| Saponification Value | 188 - 198 | mgKOH/g | — |
| Unsaponification value | max 0.5 | % | — |
| Value | Units | Test Method / Conditions | |
| Color (Lovibond 5¹/⁴’’- red) | max. 1.5 | — | — |
| Color (Lovibond 5¹/⁴’’- yellow) | max. 15.0 | — | — |
| Solidification Point | min. 27 | °C | — |
| Slip Melting Point | min. 31 | °C | — |
| Clear Melting Point | min. 32 | °C | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1000 | cfu/g | — |
| Yeast & Molds | max. 50 | cfu/g | — |
| Escherichia coli | Negative | per g | — |
| Salmonella | Negative | per 25g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 3770 | kJ per 100g | — |
| Energy | 900 | kcal per 100g | — |
| Fat | 100 | g per 100g | — |
| Saturated Fat | 62 - 65 | g per 100g | — |
| Mono Unsaturated Fat | 31 - 38 | g per 100g | — |
| Poly Unsaturated Fat | 1.5 - 5.0 | g per 100g | — |
| Carbohydrate | 0 | g per 100g | — |
| Carbohydrate of which Sugar | 0 | g per 100g | — |
| Protein | 0 | g per 100g | — |
| Fibers | 0 | g per 100g | — |
| Sodium | 0 | mg per 100g | — |
| Value | Units | Test Method / Conditions | |
| C 12:0 Lauric Acid | max. 0.1 | % | — |
| C 14:0 Myristic Acid | max. 0.2 | % | — |
| C 16:0 Palmitic Acid | 23 - 30 | % | — |
| C 16:1 Palmitoleic Acid | max. 0.5 | % | — |
| C18:0 Stearic Acid | 31 - 37 | % | — |
| C 18:1 Oleic Acid | 31 - 38 | % | — |
| C 18:2 Linoleic Acid | 1.5 - 5.0 | % | — |
| C 18:3 Linolenic Acid | max. 0.3 | % | — |
| C 20:0 Arachidic Acid | 0.5 - 1.5 | % | — |
| C 22:0 Behenic Acid | max. 0.2 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
- Bulk
- Conditions Transport: Stainless steel container (for foodstuff only)
- Shelf life: 28 days after manufacturing day
- Storage conditions: min 50°C
- Boxed
- Weight net / weight gross: 25 kgs / 25,48 kgs
- Distribution unit dimensions (l/w/h): 40 / 30 / 30 cm
- Shelf life: 2 years after manufacturing date
- Storage conditions: Store in a cool and dry place
- Pallet type: Four way pallets HT 100x120 cm
- Boxes per layer / layers / total: 10 / 4 / 40
- Weight net / Weight gross: 1000 kgs / 1020kgs
- Dimensions (l/w/h): 100 / 120 / 125 cm
Storage & Handling
- Shelf Life
- 2 years