Cocoa Butter
Vegan
Scientific Name: Theobroma cacao   |  Melting Point: 36.000 °C
Fatty Acid Content
Lauric | 0.00% |
Myristic | 0.00% |
Palmitic | 27.50% |
Stearic | 33.00% |
Oleic | 35.00% |
Linoleic | 3.00% |
Linolenic | 0.00% |
Ricinoleic | 0.00% |
Fatty Acid Type
Saturated | 60.5% |
Mono-Unsaturated | 35% |
Poly-Unsaturated | 3% |
Saturated:Unsaturated Ratio | 76:121 |
SAP & INS Values
NaOH SAP | 0.136 |
KOH SAP | 0.192 |
INS | 157.000 |
Oil Qualities
Hardness | 61.00 |
Cleansing | 0.00 |
Condition | 38.00 |
Bubbly | 0.00 |
Creamy | 61.00 |
Iodine | 37.00 |
Long Life | 60.50 |