Cocoa butter

Cocoa Butter

Cocoa butter, also known as theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma.

Pronunciation

Cocoa butter is pronounced as /ˈkoʊ.koʊ ˈbʌt.ər/

Etymology

The term "cocoa butter" is derived from the cocoa (Theobroma cacao) bean, from which the butter is extracted. The word "cocoa" itself is derived from the Spanish word "cacao", which was borrowed from the Nahuatl word "cacahuatl". The term "butter" refers to the butter-like consistency of the substance at room temperature.

Extraction

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter.

Uses

Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of two to five years. It is used for its smooth texture in foods (including chocolate) and in cosmetics and soaps.

Related Terms

• Chocolate
• Cocoa bean
• Cocoa solids
• Theobroma cacao
• Vegetable fat
• Antioxidants

See Also

• List of vegetable fats and oils
• List of antioxidants in food

External links

• Medical encyclopedia article on Cocoa butter
• Wikipedia's article - Cocoa butter

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski