Raksam Ingredients

Shea Stearin

Shea Stearin is the ingredient of cocoa butter equivalents that are used to provide stability in the chocolate. Shea stearin is widely used in cocoa butter equivalents to provide enhanced stability and crystallization characteristics to chocolate. It is the fat fraction of Sheabutter with a higher melting point of 35 – 45°C.

APPLICATION

  • Shea Stearin is used as a Cocoa Butter equivalent, Cocoa Butter improver and Cocoa Butter replacer in baked goods, ice cream, chocolate and biscuits.
  • It can improve the shelf life and heat stability of chocolate and products that contain chocolate.
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GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

 Moisture 0.1 % MAX
 FFA 0.5 % max
 IV 35 – 40
 Colour 5 Red max
 SMP 38 – 42
 SFC
 20⁰C 80 min
 25⁰C 78 min
 30⁰C 75 min
 35⁰C 60 min
 40⁰C 6 max

Packing: As Per Buyer Requirement.

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