Cocoa powder
Cocoa solids can range from a light brown to a deep reddish brown color. The varying color corresponds to the pH value of the cocoa. Safe, acceptable pH for cocoa ranges from 5.4 to 8.1 depending on how processed the cocoa powder is. Cocoa with a pH of 5.4-5.8 are considered natural powders and have a light brown color. Lightly alkalized cocoa solids have a pH of 6.8-7.2 and are a darker brown color. Moderately alkalized cocoa solids have a pH of 7.2-7.5 and have a deep reddish brown color, and heavily alkalized powders with a pH of 7.5-8.1 have dark red and black colors.
Cocoa butter
Specifications:
Refractive Index (expressed as N40/D): 1.4560-1.458 (40 Deg)
Saponification Value (mgKOH/gfat): 190.00-197.00
UnSaponification Value : 0.35 Max
Iodine Value (gI/100g): 33-38
Free Fatty Acid (%): 1.5 Max.
Melting Point: 32-35 Celsius Degree (max)
Moisture (%): 0.2 Max
Blue Value : 0.05 Max
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