CAS · 8002-31-1
Product Overview
Cocoa Butter is a high-purity plant-extracts-natural-products supplied for industrial and specialty chemical applications. Contact our team for specifications, packaging options and lead times.
Product Specifications
| Color and Luster: | Light golden yellow (melting) |
|---|---|
| Transparence: | Clean & Clear |
| Odor and Taste: | Natural cocoa smell, not moldy or burnt |
| Refractive Index (nD40): | 1.4560–1.4590 |
| Saponification Value: | 188–198 mgKOH/g |
| Iodine Value: | 33–42 gI/100g |
| Color Value: | 0.15 gK2Cr2O7/100ml H2SO4 max |
| F.F.A: | 1.75% max |
| Moisture and Volatile Matter: | 0.20% max |
| Melting Point: | 30–34 °C |
Applications
Cocoa butter is extensively used in the food, pharmaceutical, and cosmetic industries. In confectionery, it serves as the primary fat component in chocolates, coatings, and desserts, providing gloss, firmness, and a desirable melt-in-the-mouth sensation. In cosmetics and personal care, it is employed as a moisturizing and emollient agent in lotions, lip balms, body butters, and soaps, where it helps soften and protect the skin. In the pharmaceutical sector, cocoa butter is utilized as a suppository base due to its excellent biocompatibility and body-temperature melting properties. It also finds use in aromatherapy and natural skincare formulations as a carrier fat for essential oils and herbal extracts.
Benefits
The benefits of cocoa butter include its nourishing, stabilizing, and protective properties. It is rich in natural antioxidants such as vitamin E and polyphenols, which help protect the skin from oxidative stress and environmental damage. Its high concentration of saturated and monounsaturated fatty acids makes it an effective barrier against moisture loss, improving skin hydration and elasticity. Cocoa butter also exhibits high oxidative stability, ensuring long shelf life and maintaining quality in formulations. In food applications, it enhances sensory appeal, contributes to smooth texture, and provides a stable crystalline matrix that resists blooming in chocolate products.
Conclusion
In summary, cocoa butter is a multifunctional natural fat prized for its smooth texture, stability, and biocompatibility. Its broad range of applications in food, cosmetics, and pharmaceuticals highlights its versatility and reliability. Whether enhancing the texture of premium chocolates or nourishing the skin in cosmetic formulations, cocoa butter remains a fundamental and sustainable ingredient valued for both its sensory and functional qualities.
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