Cocoa butter hian taksa leh chemical a neih theih dan .

Cocoa butter, cocoa butter tia hriat bawk hi creamy yellow hard natural vegetable oil a ni a, cocoa mass atanga lakchhuah a ni. Oil danglam tak a ni. A rimtui chak leh mawi tak bakah hian cocoa butter pawh a solid khawp mai a, 15℃hnuaiah a brittle bawk. Cocoa butter chu a hmuiah a melt nghal vat a, a greasy lo tak zet a; Tin, general vegetable oil dang angin rancid-a kal pawh a awlsam lo. Cocoa butter hi chocolate atana special oil tha ber a ni a, thlai chi hrang hrang a thatna zawng zawng deuhthaw a nei bawk. A nena khaikhin thei tur oil dang hmuh tur a awm lo.
Cocoa butter hi 98% triglycerides, 1% free fatty acids, 0.3% diglycerides, 0.2% monoglycerides, 150mg/kg~250mg/kg tocopherol leh 0.05%~0.13% phospholipids te atanga siam a ni a, chung zingah chuan cococo components te hi an ni.
Cocoa butter hian cocoa rimtui danglam tak a nei a, plastic range tawi tak a nei bawk. 27℃aia hniam (27.7 degree-a melt tan) a ni vek tawh mai. Temperature a san chuan a hmin nghal vat a , 35℃ah a hmin vek bawk . Chuvangin, thau a ni a, a harsa a, a dissolve nghal vat bawk. Cocoa butter hi ei theih tur oil stable ber a ni tih hriat a ni. Natural antioxidants a awm a, chu chuan a chhe lo tur a veng a, kum 2 atanga kum 5 chhung dah theih a ni a, ei tur ni lo thil dang atan pawh hman theih a ni.
Cocoa butter hi chhim lam pastry-ah hman a ni ber a, chocolate siam nan leh chocolate product thick zawk leh drier zawk siam nan an hmang thin. Cocoa butter-a cocoa butter-a cocoa butter awm zat tling tak dah chuan chocolate inmilna a tipung thei a, dipping leh demold hnua chocolate glossy effect a tichak thei a, a nalh phah thei bawk.
Cocoa butter-a glycerides te hi chi hrang hrangah an awm dun a, chu chuan polycrystalline characteristic a siam a ni. Cocoa butter melting point chu a crystal form-ah a innghat a ni. Chocolate processing process-a tempering process chu cocoa butter a hmin chuan stable cocoa butter crystal structure siam dan a ni.
Cocoa butter hian , , ', leh crystals, melting point 17, 23, 26, leh 35–37℃nei a nei a. Chocolate siam dawn chuan melting point sang ber crystal chauh hman a ni tlangpui a, single crystal structure chuan texture chu a ti awlsam hle.