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Detailed Description Of Cocoa Butter

Wuxi Huadong Cocoa Food Co., Ltd | Updated: Jun 15, 2017

    Cocoa butter is a natural edible oil extracted from cocoa beans during the production of chocolate and cocoa powder. It is only a touch of chocolate flavor and aroma, is the production of real chocolate one of the materials. Candles, commonly known as white chocolates, are made from it alone. Cocoa butter has a melting point of about 34-38 degrees Celsius (93-100 degrees Fahrenheit), so chocolate is solid at room temperature and quickly melts in the mouth.Cocoa Butter

    Cocoa butter, also known as cocoa white off, is removed from the cocoa liquid milk yellow hard natural vegetable oil, is a very unique grease. Cocoa butter in addition to a strong and beautiful unique flavor, the 15 ℃ below, but also has a very solid and brittle characteristics. Cocoa butter in the mouth soon melted, and do not feel greasy; and it is not like other general vegetable oil, prone to rancidity. Cocoa butter is the ideal fat for chocolate, almost all the advantages of a variety of vegetable oils, has not yet found comparable to other oils and fats.Cocoa Butter

    Cocoa butter and cocoa unique flavor, with a very short plastic range, below 27 ℃, almost all solid (27.7 ℃ began to melt). With the temperature rise will melt quickly, to 35 ℃ to completely melt. So it is a kind of hardness, dissolved and fast fat. Cocoa butter is known to be the most stable edible oil, containing natural antioxidants that prevent deterioration, so that it can be stored for 2 to 5 years so that it can be used for purposes other than food.Cocoa Butter

    Cocoa butter is mainly used in the West Point for the production of chocolate, diluted thicker, more dry chocolate products. In the cocoa butter content of the lower chocolate by adding the right amount of cocoa butter, you can improve the chocolate melt consistency, enhance the chocolate dip dip, demoulding after the bright effect, so that texture and delicate.

    The glycerol esters in the cocoa butter coexist in multiple types, resulting in the formation of polycrystalline properties, and the melting point of the cocoa butter depends on its crystalline form. The thermostat process in the chocolate process is the process of forming a stable cocoa butter crystal structure when the cocoa butter melts are cooled. The cocoa butter has α, γ, β ', and β crystals, with melting points of 17, 23, 26 and 35-37 ° C, respectively. Chocolate is usually used only to the highest melting point of the β crystal, and a single crystal structure will make the texture smooth.Cocoa Butter



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