Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- CAS No.
- 8002-31-1
- EC No.
- 283-480-6
- Technologies
Features & Benefits
- Benefit Claims
Applications & Uses
- Markets
- Bath & Shower Applications
- Color Cosmetic Applications
- Skin Care Applications
Properties
- Odor
- Characteristic of Cocoa
- Taste
- Characteristic of Cocoa
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Moisture Content | max. 0.20 | % | Ohaus MB45 |
Free Fatty Acid (as Oleic) | max. 1.75 | % | AOAC 940.28 |
Iodine Value (wijs) | 32 - 38 | - | AOCS Cd 1e-01 |
Peroxide Value | max. 4.00 | meq/kg | AOCS Cd 8-53 |
Saponification Value | 188 - 198 | mg KOH/g | AOAS Cd 3-25 |
Unsaponifiable Matter | max. 0.35 | % | IOCCC 102-1988 |
Melting Point (Wiley) | 32 - 36 | °C | USP 33/NF28 |
Refractive Index | 1.456 - 1.459 | - | AOCS Ce 7-25 |
Softening Point | 30 - 34 | °C | AOCS Ce 3-25 |
Value | Units | Test Method / Conditions | |
Escherichia coli | max. 0.3 | MPN/g | AOAC 966.24 |
Coliform | max. 3 | MPN/g | AOAC 966.24 |
Aerobic Plate Count | max. 5,000 | CFU/g | AOAC 966.23 |
Molds | max. 50 | CFU/g | FDA-BAM, 7th Ed. |
Yeast | max. 50 | CFU/g | FDA-BAM, 7th Ed. |
Regulatory & Compliance
- Certifications & Compliance