cacao butter

Cacao butter melts at37 ℃, just below the humans body's temperature.

可可油脂在37℃融化，仅低于人类身体的温度。

The purity of cacao butter equivalent after seperation is 94.9% and the yield is 86%.

抽提产物类可可脂的纯度高达94.9%，收率86%，从而成功地替代了原来普遍采用的真空蒸馏法。

Study on Purification of Cacao Butter Equivalent from Chinese Vegetable Tallow

以乌桕脂生产类可可脂的产物分离提纯的研究

The creation of the first modern chocolate bar is credited to Joseph Fry, who in1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.

第一条现代巧克力棒的产生应归功于约瑟夫·弗赖伊。1847年，弗赖伊发现，通过往荷兰可可粉中重新添加融化的可可脂，能够做出可塑形的糊状巧克力。