Cocoa Butter

Product Attribute

Product Name	Cocoa Butter
Type	Natural Flavor
Brand Name	BAISIFU
Appearance	Powder/Liquid
Shelf Life	2 years
Specification	1L
MOQ	5kg
Origin	Shaanxi,China
Purity	99%
Packing	Foil bag,Bottled,Drum,Carton,Container
Storage	Store in cool &dry place Keep away from strong light and heat
Ingredients	Natural raw materials, Safe and harmless, No addition

Information

Cocoa butter is a natural fat widely used in food and cosmetics.
Physical and Chemical Properties
Appearance and Odor: It’s a pale yellow solid at room temperature.
It has a natural luster and a rich, mellow cocoa aroma.
Melting Point Property: Melting point is between 30-35℃, close to body temperature.
It melts easily in the mouth, giving a smooth taste.
Chemical Composition: Mainly consists of fatty acid glycerides.
Contains palmitic acid, stearic acid, oleic acid, etc., and some theobromine, caffeine and vitamin E.
Solubility: Insoluble in water, but soluble in organic solvents like ether and chloroform.

Production Methods

Pressing Method: Ferment, dry and grind cocoa beans into cocoa mass.
Then obtain cocoa butter by physical pressing, with high purity.
Solvent Extraction Method: Use organic solvents to extract cocoa butter.
Remove the solvents by distillation, with high efficiency but possible residues.

Main Uses

Food Field: A key ingredient in chocolate, giving it unique flavor.
Also used in baked goods like cakes and biscuits to enhance aroma.
Cosmetics Field: Excellent for moisturizing, often added to skincare.
Makes skin soft and smooth, preventing dryness in creams, lotions, etc.
Medical Field: Can be a drug carrier for suppositories and has value.
Its bioactive components are significant in medical research.