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Cocoa Butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao).
Cocoa Butter is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.
Cocoa butter has a cocoa flavor and aroma.
CAS: 8002-31-1
EINECS/ELINCS No: 283-480-6
Cocoa Butter's melting point is slightly below human body temperature.
Cocoa Butter is an essential ingredient of chocolate and related confectionary products.
Cocoa butter does not contain butter or other animal products; it is vegan.
Cocoa butter is a pure, stable fat that is probably best known for its presence in body and face lotions.
However, Cocoa Butter is also used in cooking, in both sweet and savory recipes.
Cocoa butter, also called cacao butter, has the flavor and aroma of cocoa and is considered a vegetable fat.
Despite the use of the word "butter" in its name, Cocoa Butter is vegan and contains no dairy products.
Cocoa Butter is pale yellow and is sold in solid form; it needs to be melted before cooking.
Cocoa Butter is used to make white chocolate and other chocolate bars, giving the confection its smooth and silky mouthfeel.
Because of its texture and long shelf life, Cocoa Butter is also used as an ingredient in skin-care products.
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao).
Cocoa Butter is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.
Cocoa butter has a cocoa flavor and aroma.
Cocoa Butter's melting point is slightly below human body temperature.
Cocoa Butter is an essential major ingredient of chocolate and related confectionary products.
Cocoa Butter is a pale yellow or off-white fat known for its outstanding moisturizing and nourishing properties.
Cocoa Butter is an organic fat extracted from the cocoa bean and possesses a creamy texture and a delightful chocolate-like aroma.
Cocoa butter contains numerous fatty acids, antioxidants, and vitamins that can improve skin elasticity, moisturize, and protect the skin from harmful environmental factors.
The chemical formula of Theobroma Cacao Seed Butter is C55H98O6.
Cocoa Butter is a natural moisturizing product for skin and hair.
Cocoa Butter's fatty acid composition helps replenish and protect the skin.
Cocoa Butter softens and smoothes the skin and is suitable for body and face care products as well as hair care, sun care, soap and makeup applications.
History
Cocoa butter was first made by boiling cocoa mass with water and skimming off the fat floating over it.
In the 18th century, the first hydraulic presses were used to press cocoa butter and the (more effective) Van Houten press began to be employed in the second half of the 19th century.
A by-product of chocolate factories, Cocoa Butter was mainly used for cosmetic and pharmaceutical preparations until the late 19th century.
Cocoa Butter eventually became a common chocolate ingredient with the rise of chocolate in confectionery.
Extraction and composition
For use in chocolate manufacture, the cocoa beans are first fermented and then dried.
The beans are then roasted and separated from their hulls to produce cocoa nibs.
About 54–58% of the cocoa nibs is cocoa butter.
The cocoa nibs are ground to form cocoa mass, also known as cocoa liquor or chocolate liquor.
Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.
Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
Cocoa butter contains a high proportion of saturated fats also with the monounsaturated oleic acid in each triglyceride.
The predominant triglycerides are POS, SOS, and POP, where P = palmitic, O = oleic, and S = stearic acid residues.
Cocoa butter, unlike non-fat cocoa solids, contains only traces of caffeine and theobromine.
Uses
Cocoa butter is a major ingredient in practically all types of chocolates, especially white, milk, and couverture chocolate.
This application continues to dominate the consumption of cocoa butter.
Pharmaceutical companies use cocoa butter extensively.
As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.
Personal care
For a fat melting around body temperature, cocoa has good stability.
This quality, coupled with natural antioxidants, prevents rancidity – giving it a storage life of two to five years.
The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions.
Physical properties
Cocoa butter typically has a melting point of around 34–38 °C (93–100 °F), so chocolate is solid at room temperature but readily melts once inside the mouth.
Cocoa butter displays polymorphism, having different crystalline forms with different melting points.
Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton with forms I, II, III, IV, V, and VI having melting points 17.3, 23.3, 25.5, 27.5, 33.8, and 36.3 °C (63.1, 73.9, 77.9, 81.5, 92.8, and 97.3 °F), respectively.
The production of chocolate aims to crystallise the chocolate so that the cocoa butter is predominantly in form V, which is the most stable form that can be obtained from melted cocoa butter. (
Form VI either develops in solid cocoa butter after long storage or is obtained by crystallisation from solvents).
A uniform form V crystal structure will result in smooth texture, sheen, and snap.
This structure is obtained by chocolate tempering.
Melting the cocoa butter in chocolate and then allowing it to solidify without tempering leads to the formation of unstable polymorphic forms of cocoa butter.
This can easily happen when chocolate bars are allowed to melt in a hot room and lead to the formation of white patches on the surface of the chocolate called fat bloom or chocolate bloom.
Cocoa butter from different places has different properties.
Malaysian and Indonesian cocoa butter generally crystallizes faster, and into a harder chocolate than Brazilian cocoa butter.
Brazilian cocoa butter, after slowly crystallizing, forms a softer chocolate.
West African cocoa butter has properties between the two.
