COCOA BUTTER

COCOA BUTTER Chemische Eigenschaften,Einsatz,Produktion Methoden

• Chemische Eigenschaften

  Yellowish-white solid; chocolate-like taste and odor. D 0.858–0.864 (100/25C), mp 30– 35C, refr index 1.4537–1.4585 (40C), saponification number 188–195, iodine number 35–43. Insoluble in water; slightly soluble in alcohol; soluble in boiling dehydrated alcohol; freely soluble in ether and chloroform. Combustible.

• Verwenden

  Confectionery, suppositories and pharmaceuticals, soaps, cosmetics.

• Verwenden

  Cocoa Butter is the fat obtained by pressing chocolate liquor, obtained from roasted cocoa nibs, to yield cocoa butter and press- cake. it has a melting point of approximately 33°c but is a hard, brittle solid at room temperature. it is used in the manufacture of coatings for candies, the coatings consisting mainly of mixtures of roasted cocoa nibs, sugar, and cocoa butter. it is also used in confec- tions. it is also termed cacao butter.

• Verwenden

  cocoa butter softens and lubricates the skin. This yellowish vegetable fat is solid at room temperature but liquefies at temperatures between 90o–100oF (32.2o–37.8oC). Thus, it is frequently used in lip balms and massage creams because of its favorable melting point (i.e., close to body temperature). Cocoa butter is considered comedogenic and may cause allergic reactions.

• Definition

  Extractives and their physically modified derivatives. Theobroma cacao, Sterculiaceae.

COCOA BUTTER Upstream-Materialien And Downstream Produkte

COCOA BUTTER Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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