Supersocolate-NA
（1）INCI Name：Cocoa butter
（2）Specification：
| Item | Limits |
|---|---|
| Free Fatty Acid (as Lauric) | 0.1% Max. |
| Moisture and Impurities | 0.1% Max. |
| Iodine Value | 1 Max. |
| Slip Melting Point (°C) | 33.5 – 35.5 |
| Colour (5 inch Lovibond Cell) | 1.0R + 10Y Max. |
| Saponification Value | 230 – 250 |
| Solid Fat Content by NMR (%) @ | |
| 10°C | 96 – 98 |
| 15°C | 95 – 97 |
| 20°C | 95 – 97 |
| 25°C | 87 – 91 |
| 30°C | 45 – 48 |
| 35°C | 2.5 – 3.5 |
| 40°C | 0 Max. |
（3）Function: Used as a base in lipsticks and chocolate formulations.
（4）Feature: Cost-effective substitute for cocoa butter.
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