P.o.box3107,Kumasighana
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GHANA
| Chemical Name | Kombu Butter |
| Botanical Name | Theobroma cacao (for cocoa-based butter) |
| Appearance | Light brown to yellowish solid |
| Odor | Mild, nutty, with chocolate-like aroma |
| Melting Point | 28°C - 36°C |
| Boiling Point | Not applicable (decomposes before boiling) |
| Solubility | Insoluble in water, soluble in oils and alcohol |
| Density | 0.91 - 0.95 g/cm³ |
| Molar Mass | Varies (complex mixture of triglycerides) |
| Flash Point | 204°C |
| pH | Slightly acidic (approximately pH 5.5) |
| Stability | Stable under cool and dry storage conditions |
| Storage Conditions | Store in a cool, dry place, away from heat and sunlight |
| Fatty Acid Composition | Contains stearic acid, oleic acid, palmitic acid |
| Texture | Smooth, creamy |
| Application | Skincare, haircare, cosmetics, food (edible grade) |
| Nutritional Value | Rich in antioxidants, vitamins A, C, E, and minerals like magnesium |