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Kombo Butter

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