Penggantian Mentega Koko
- Food Grade
Cocoa Butter Substitutes/ Replacement Cocoa Butter is a portion of lauric acid-based fats which is selectively hydrogenated and which are close to the physical properties of natural cocoa butter. The triglyceride fatty acids in such oils are mainly lauric acid. The content can reach 45-52%, and the unsaturated fat content is low. It is mainly characterized by: Laurel is composed of glycerol ester of shorter carbon chain fatty acid, and has high saturation degree.
iodine value: 2-6,
saponification value: 240- 250.
Advantages: Below 20 degrees, it has good hardness, brittleness and shrinkage, and has good coating property and mouthfeel. It does not need to adjust temperature when making chocolate, which simplifies the production process. During the processing, the crystallisation is fast, In the cooling device, the residence time is short.
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