Cocoa butter

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

Extraction and Composition

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. The bitter cocoa solids are separated and used to produce cocoa powder.

Cocoa butter consists mainly of triglycerides of saturated and unsaturated fatty acids. The predominant fatty acids in cocoa butter are stearic acid, palmitic acid, and oleic acid.

Uses

Cocoa butter is a major ingredient in chocolate production. It is also used in the manufacture of cosmetics, pharmaceuticals, and toiletries due to its smooth texture and emollient properties.

In Chocolate

Cocoa butter is used to give chocolate its smooth and creamy texture. It is responsible for the melting properties of chocolate, as it melts at body temperature.

In Cosmetics

Cocoa butter is used in skin care products due to its moisturizing properties. It is believed to help improve skin elasticity and is often used in products aimed at reducing the appearance of stretch marks.

In Pharmaceuticals

Cocoa butter is used as a base for suppositories and other medicinal formulations due to its stability and non-reactivity.

Health Benefits

Cocoa butter is rich in antioxidants, which help fight off free radicals. It is also known for its anti-inflammatory properties and is used in various skin care treatments.

See Also

• Cocoa bean
• Chocolate
• Fat
• Triglyceride

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Cocoa Butter Triglyceride Structure

• 

  Historic Trademarks - Hershey's Toilet Soap

• 

  Untempered Chocolate