Cocoa butter is a pale yellow and edible vegetable fat that is very popular both in making confections and for making a variety of different body care products. It is produced from whole cocoa beans that have been fermented, roasted and then separated from their hulls. Once the cocoa beans are separated from their hulls, 54-58% of the residue is cocoa butter. The technique for collecting cocoa butter is called the Broma process, which involves hanging bags of roasted cocoa beans in a warm room and allowing the cocoa butter to drip off the beans. Cocoa butter starts to soften and melt at 93-101° F (34-38° C). It contains a very high percentage of saturated fats derived from stearic and palmitic acids. It has a smooth, velvety texture with a slight aroma of chocolate (non-deodorized cocoa butter has a much stronger aroma of chocolate).
Country of Origin
In the body care industry, cocoa butter is known for its emollient and moisturizing properties. It is also known to contain natural antioxidants, making it a good preservative to help prevent rancidity. For body care, it can be used as an ingredient for creams, lotions, lip balm, ointments and soap. Its primary applications in the body care industry are in products that help with stretch marks, chapped lips, and dry or burned skin. In the confectionery industry, cocoa butter is used to make chocolate.
Shelf Life & Storage
Product shelf life is dependent on storage conditions and is highly variable. Products should be stored under cool, dry conditions and in a humidity controlled environment. Industry standard for product, when stored under optimum conditions, is 18 months from the date of manufacture.
188 to 200 mg KOH per gram of fat
Conversion Value for NaOH (Sodium Hydroxide) = 0.138 oz
Conversion Value for KOH (Potassium Hydroxide) = 0.194 oz
Please note that this information has not been evaluated by the Food and Drug Administration and is for educational purposes only.
This information is not intended to diagnose, treat, cure or prevent any disease.