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 |