Riverside, CA 92507
(P) (951) 823-8490
(F) (951) 823-8495
(E) info@cibaria-intl.com
Specification Sheet
Label Ingredients Statement:Cocoa Butter, Natural
Product Description: Natural cocoa butter has been mechanically pressed from properly roasted, winnowed, and milled blended chocolate nibs. It is clear yellow with a minimal amount of cocoa particulate and may have a light odor.
- Used in the food industry
- Used in cosmetic and pharmaceutical industry
- Derived from cocoa beans
Prop 65 Statement:
Allergen Disclosure
Statement: Cocoa Butter, Natural does not contain any of the following allergens, sensitive ingredients, or restricted ingredients:
Egg/egg products
Shellfish/shellfish products
Other legumes
Gluten
Animal fat/oil
Hydrolyzed vegetable protein
Sulfites
BMA
FD&C colors
Food Starch
Fish/fish products
Mollusks
Soy/soybeans/soy products
Wheat/wheat products
Lecithin
Hydrolyzed animal protein
Yeast Extract
Monosodium Glutamate
BHT
Natural Colors
Maltodextrin
60% Saturated Fat
33% Monounsaturated Fat
3% Polyunsaturated Fat
Storage: Store in a cool, dry place (50ºF-60ºF) away from heat and oxidizers.
Shelf Life: Shelf life is 24 months from date of production. Cibaria guarantees a minimum of 6 months from date of shipment.
Sewer Sludge and Irradiation Statement: Cibaria International Products are food grade and have not had any contact with sewage sludge and radiation.
Applications For Product: Used in the food industry and used throughout other industries such as cosmetics and pharmaceuticals. As a natural antioxidant, emollient, and moisturizer, it is a great ingredient in soap making.
Country of Origin: This product is imported from Africa, Indonesia, Dominican Republic, Central America, Denmark, and South America.
USDA NDB (National Nutrition Database)
| Nutrient | Unit | Value per 100.0g | Tbsp 13.5g |
| Proximates | |||
| Water | g | 0 | 0.00 |
| Energy | kcal | 884 | 119 |
| Protein | g | 0 | 0 |
| Total lipid (fat) | g | 100 | 13.5 |
| Carbohydrate, by difference | g | 0 | 0 |
| Fiber, total dietary | g | 0 | 0 |
| Sugars, total | g | 0 | 0 |
| Minerals | |||
| Calcium, Ca | mg | 0 | 0 |
| Iron, Fe | mg | 0 | 0 |
| Magnesium, Mg | mg | 0 | 0 |
| Phosphorus, P | mg | 0 | 0 |
| Potassium, K | mg | 0 | 0 |
| Sodium, Na | mg | 0 | 0 |
| Zinc, Zn | mg | 0 | 0 |
| Vitamins | |||
| Vitamin C, total ascorbic acid | mg | 0 | 0 |
| Thiamin | mg | 0 | 0 |
| Riboflavin | mg | 0 | 0 |
| Niacin | mg | 0 | 0 |
| Vitamin B-6 | mg | 0 | 0 |
| Folate, DFE | µg | 0 | 0 |
| Vitamin B-12 | µg | 0 | 0 |
| Vitamin A, RAE | µg | 0 | 0 |
| Vitamin A, IU | IU | 0 | 0 |
| Vitamin E (alpha-tocopherol) | mg | 1.8 | 0.24 |
| Vitamin D (D2+D3) | µg | 0 | 0 |
| Vitamin D | IU | 0 | 0 |
| Vitamin K (phylloquinone) | µg | 24.7 | 3.3 |
| Lipids | |||
| Fatty acids, total saturated | g | 59.7 | 8.062 |
| Fatty acids, total monounsaturated | g | 32.9 | 4.443 |
| Fatty acids, polyunsaturated | g | 3 | 0.405 |
| Cholesterol | mg | 0 | 0 |
| Other | |||
| Caffeine | mg | 0 | 0 |
Organoleptic Characteristics: |
|
| Appearance/Clarity | Yellow |
| Flavor/Odor | Characteristic |
| Color (Lovibond) Red | N/A |
| Color (Lovibond) Yellow | N/A |
Typical Analysis Ranges: |
|
| Free Fatty Acid (% m/m expressed in oleic acid) | 2 Max |
| Moisture | 0.06 Max |
| Peroxide Value | N/A |
| Iodine Value | 32-40 |
| Saponification Value | mgKOH/g(mgNaOH/g)-193(138) |
| p-Anisidine Value | N/A |
| Cold Test | N/A |
| Refractive Index | 1.456-1.458 |
| Specific Gravity | @15ºC - 0.973-0.98 |
| Oil Stability Index(OSI) | N/A |
| Smoke Point | N/A |
| Additives | None |
Typical Fatty Acid Ranges: |
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Registrations and Other Product Information:
CAS 8002-31-1
EINCS 616-793-7
INCL: Theobroma Cacao (Cocoa) Seed Butter
Notes: Kosher. Prop 65 Compliant. GRAS. Melt Point - 86ºF-95ºF. Vegan, Lactose Free, Gluten Free, Glutamate Free, BSE Free.
This specification was developed with the utmost care based on up-to-date information available, but should be scrutinized by the recipient. It does not release him or her from checking the quality of goods delivered with proper diligence.
Revised: 2/16/17