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CBS (Cocoa Butter Substittute)

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MAKENDİ CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.

PACKING:

20kg or 25kg cartons with PE liners.

SHELF LIFE:

Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20°C and below 60% relative humidity.

SPECIFICATIONS:

PHYSICAL & CHEMICAL PROPERTIES

( EX . WORKS )

SPECIFICATIONS

METHOD

FFA ( % as Lauric )

Max 0.10

AOCS Ca 5a-40

Moisture & Impurities ( % )

Max 0.10

AOCS Ca 2c-25

Slip Melting Point ( °C )

33 - 35

AOCS Cc 3-25

Iodine Value ( Wijs )

Max 1.0

AOCS Cd 1b-87

Peroxide Value ( meq/kg )

Max 1.0

AOCS Cd 8-53

Colour ( 5.25. Lovibond cell )

Max 1R / 10Y

AOCS Cc 13b-45

Saponification Value

240 - 260

AOCS Cd 3-25

SFC ( pulse NMR ) ( % )

20°C 90 – 96

25°C 87 - 91

30°C 45 - 48

35°C 2 - 3.5

IUPAC 2.150

Flavour / Odour

Bland, with no taste or odour

Appearance

White colour


MICROBIOLOGICAL

Total Plate Count ( Max ) (cfu/g)

500

Coliform Count (mpn/g)

0

Staphylococcus (cfu/g)

Absent

TYPICAL NUTRITIONAL INFORMATION ( per 100g )

Energy

3780 kJ

Carbohydrate

0 g

Dietary Fiber

0 g

Total Fat

100 g

Sugar

0 g

Potassium

0 mg

Saturated Fat

99 g

Protein

0 g

Iron

0.3 ppm

Monounsaturated

1 g

Sodium

0 mg

Polyunsaturated

0 g

Phosphorus

< 1 ppm

Trans fat

<1 g

Calcium

0 mg


APPLICATIONS:

MAKENDİ CBS 355E exhibits steep melting curves and excellent hardness making it suitable for high quality coatings, plain bar and moulded chocolates where mouthfeel, flavour release and meltaway are of utmost importance, exhibits excellent initial and extended gloss retention, and very good temperature resistance