Chemical Properties
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.
Uses
Confectionery, suppositories and pharmaceuticals,
soaps, cosmetics.
Uses
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.
Uses
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.
