Description

Natural cold pressed cocoa butter
pH: 5.26
Melting point: 28-36 °C
Palmitic acid: 28.4 g/100 g
Palmitoleic acid: 0.6 g/100 g
Stearic acid: 40.2 g/100 g
Oleic acid: 34.5 g/100 g
Linoleic acid: 3.4 g/100 g

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