Cocoa Butter DAB 2007
Article: 1411
| Parameter | Limit | Unit | Method |
| Characteristics | DAB 2007 | DAB 2007 | |
| Identity | DAB 2007 | DAB 2007 | |
| Refractive index (40°C) | 1,456 - 1,459 | Ph. Eur. 2.2.6 | |
| Melting point in op.cap. | 31 - 35 | °C | DAB 2007 |
| Absorption | max. 0,18 | Ph. Eur. (2.2.25) | |
| Acid value | max. 3,0 | KOH mg/g | Ph. Eur. (2.5.1) |
| Inodine value | 33 - 42 | Ph. Eur. 2.5.4 | |
| Saponification value | 192 - 198 | Ph. Eur. (2.5.6) | |
| Unsaponifiable matters | max. 0,4 | % | Ph. Eur. 2.5.N1 |
| Foulness | DAB 2007 | DAB 2007 | |
| Peroxide value | max. 3 | meq O2/kg | Ph. Eur. (2.5.5) |
| INCI | Theobroma Cacao Seed Butter |
| CAS | 8002-31-1 |
| EINECS | ./. |
| Customs tarif no. | 1804 00 00 |