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