LLC “LAKE COCOA PROM”
Name: | Cocoa butter deodorized |
ND Link | ТУ 10.82.12-001-11720683-2017 |
Composition | 100% Cocoa butter deodorized, |
Characteristics:
Organoleptic characteristic показатели:
| Color – From white-yellow to cream-colored, uniform throughout the mass The taste and aroma of soft chocolate, without foreign flavors and smells. Appearance at 18 ºС – Uniform solid, brittle mass
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Cocoa butter is produced in accordance with applicable regulations for food, including sanitary norms and regulations 2.3.2 1078-01, 2.3.2.2227-07.
The safety indicators comply with the requirements of TR TC 021/2011 “On food safety”:
The name of the indicator | Limits g/kg max |
Toxic elements | |
Lead | 1,0 |
arsenic | 1,0 |
cadmium | 0,5 |
mercury | 0,1 |
Mycotoxins: Aflatoxins B1, | 0,005 |
Residual amount of pesticides HCH (a-, b-, g – isomers) | 0,5 |
DDT and its metabolites | 0,15 |
Pathogenic microorganisms, incl. Salmonella | Absent in 25 g |
Physical and chemical indicators:
The name of the indicator | Значение показателя |
Moisture,%, | 3,0 |
Moisture content, %, | 0,1 |
Melting point, °С | 32-35 |
Solidification temperature, °С | 22-27 |
Peroxide number, | 4,0 Mmol/kg |
Mass fraction of free fatty acids, in terms of oleic acid, %, | 1,75 |
Saponification value, mg КОН/g | 188-198 |
Перекисное число, ммоль/кг, не более | 4,0 |
Iodine matter, I2 /100g | 32-39 |
The refractive index at 40 ° C | 1,456-1,459 |