Page 1 of 5 General Information Product Description Cocoa butter DIR.2000/36/EC Process Manufacturer Information Country of Origin Fully deodorised Cargill Cocoa NL / FR Process Description Cocoa Butter Cocoa butter is obtained by hydraulic pressing of cocoa mass, after which the cocoa butter is filtered. In General Information, under "Process", it is mentioned, if 'no', resp. 'partial', or 'full' deodorisation has been carried out. The cocoa mass used is produced from broken, deshelled, (alkalised), roasted and ground cocoa beans. Sensoric Description Appearance Colour Taste Odour Solid (ambient), Liquid (>35 C) Yellowish, opaque (solid), clear (liquid) Typical, no off flavours Typical, no off flavours Chemical and Physical Parameters Min AVG Max Method Free Fatty Acids as Oleic Acid 0.5 1.75 % IUPAC 2.201 Moisture Content Karl Fisher 0.1 % ICA 26, 1988 Iodine Value Wijs Method 33 42 g I2/100g IUPAC 2.205 Blue Value 0.05 N.A. ICA 29, 1988 Unsaponifiable Matter 0.35 % ICA 23, 1988 Saponification Value 188 198 mg KOH/g Fat IUPAC 2.202 Min AVG Max Method Extinction after Alkali Wash. at 270 nm 0.14 E ICA 19, 1973 Refractive Index Expressed as ND40 1.456 1.459 N.A. IUPAC 2102 Specific Weight at 35 C 0.889 kg/m³ NEN 6311:1993 Melting Behaviour Slip Point 30 34 C ICA 4, 1962 Microbiological Analysis Min AVG Max Method Total Aerobic Plate Count 1000 CFU/g ICA 39, 1990 no. 2 Yeasts 50 CFU/g ICA 39, 1990 no. 7 Moulds 50 CFU/g ICA 39, 1990 no. 7 Value Method Enterobacteriaceae Absent /g ICA 39, 1990 no. 5 EColi Absent /g ICA 39, 1990 no. 4
Page 2 of 5 Value Method Salmonella Absent /100g ICA 39, 1990 no. 8 Lipase Activity Negative Protease Activity Negative Nutritional Values Nutrient Value kj 3785 kj/100g kcal 899 kcal/100g Fat 99.9 % Saturated Fat 60.4 % Mono Unsaturated Fat 35.5 % Poly Unsaturated Fat 4 % Protein 0 % Sugars 0 % Starch 0 % Insoluble Dietary Fiber 0 % Soluble Dietary Fiber 0 % Theobromine 0 % Caffeine 0 % Moisture 0 % Ash 0 % K (Potassium) 0 mg/100g Na (Sodium) 0 mg/100g Ca (Calcium) 0 mg/100g Mg (Magnesium) 0 mg/100g Fe (Iron) 0 mg/100g Cu (Copper) 0 mg/100g Zn (Zinc) 0 mg/100g Cl (Chloride) 0 mg/100g P (Phosphorus) 0 mg/100g Vitamin A (Retinol) 0 mg/100g Vitamin B1 (Thiamin) 0 mg/100g Vitamin B2 (Riboflavin) 0 mg/100g Vitamin B3 (Niacin) 0 mg/100g Vitamin B5 (Pantothenic Acid) 0 mg/100g Vitamin B6 (Pyridoxine) 0 mg/100g Vitamin C (Ascorbic Acid) 0 mg/100g Vitamin D (Cholecalciferol) 0 mg/100g Vitamin E (Tocopherol) 8 mg/100g Cholesterol 3 mg/100g Trans Fatty Acids Trans Fatty Acids: < 0.5 g/100g s on Nutritional data The above nutritional values are all indicative data. The values originate from analytical results. The expressed analytical data comprise relevant nutritional components only. Therefor the sum does not equal 100%.
Page 3 of 5 Fatty Acid Composition Min AVG Max Method C 12:0 Indicative Values 0.05 R. Timms (2003, p.195) C 14:0 Indicative Values 0.1 C 16:0 Indicative Values 26 C 18:0 Indicative Values 35 C 18:1 total Indicative Values 35 C 18:2 total Indicative Values 3 C 18:3 total Indicative Values 0.15 C 20:0 Indicative Values 1 Packaging and Storage Information/Recommendations Shelf Life Description 4 Weeks (when liquid), 18 Months (when solid) at below storage conditions Relative Humidity N.A. % Storage Temperature min. 50 (when liquid), 15 20 (when solid) C Transport Temperature 50 80 (when liquid), max 25 (when solid) C Labeling Information The product labeling (if applicable) contains following standard information: Label: type lot number production date best before date Bag / Carton: net weight name of manufacturer country of origin Explanation product coding The lot number is made up of eight/nine digits and is composed as follows: L(L) xx xx x xx L(L) = location code x(x) YY xx x xx YY = year code x(x) xx WW x xx WW = week code x(x) xx xx M xx M = machine/product code x(x) xx xx x SS SS = production sequence of product/machine in one specific week Year code This is a consecutive number, indicating the production year, eg. 08 for 2008. Week code This code is the number of the week according to the standard week numbering. Allergens
Page 4 of 5 A = Used as ingredient in recipe B = Present in cocoa butter production areas C = Unintended presence during processing Cocoa Allergens (ALBA) Beef Carrot Celery Chicken Cocoa Coriander Corn (Maize) Egg Fish Glutamate Gluten Lactose Legumes/pulses (other) Lupin Milk protein Mollusc Mustard Nut oils Nuts Peanut oil Peanuts Pork Rye Sesame Sesame oil Shellfish/Crustaceans Soy Sulfites (E220228) Wheat A B C Naturally occuring, < 10 ppm s on Allergens All Allergens should read: including derivatives. The allergens listed above are in accordance with European directive 2000/13/EC about labeling, presentation and advertising of foodstuff, and amendments. s s U.O.M. = Unit of Measurement N.D. = Not detectable
Page 5 of 5 If fields are left empty, the parameter is not applicable or no specification can be given. All specifications guaranteed at time of loading. The microbiological values are not obtained by any means of radiation, nor any sort of gas treatment. Approved by: H.J. Kamphuis Laboratory Manager