English 
Español 
français 
العربية Search
Search
Cocoa Butter (theobroma oil) is a pale-yellow edible vegetable fat from cocoa beans, with a chocolate aroma and a body-temperature melting point (34–38 °C). Rich in stearic and palmitic acids, it is a core ingredient in chocolate, lending smooth texture and snap. In cosmetics, it acts as a deep moisturizer/emollient for lotions, lip balms, and hair conditioners, soothing dry skin and hair. Pharmaceutically, it serves as an excipient in ointments and suppositories, delivering active ingredients effectively. It also features in scented candles and natural lubricants.
Items | Specifications | Results |
Appearance | Milky white to pale yellow solid | Conforms |
Scent | It has the unique smoky aroma of cocoa | Conforms |
Density | 0.875~0.945 g/cm³ | Conforms |
Refraction | 1.420~1.480 | Conforms |
Bases | Cocoa butter acid, stearic acid, oleic acid, etc | Conforms |
Conclusion | The product conforms to the above specifications. | |
Cocoa butter is a natural, edible vegetable fat extracted from the cacao bean (Theobroma cacao). It is the key fatty component of chocolate and is prized for its unique physical properties and subtle, pleasant chocolate aroma.
Basic Properties:
Appearance: Pale yellow to ivory-colored solid at room temperature.
Texture & Melting Point: Hard and brittle below ~25°C (77°F), but melts completely and rapidly just below human body temperature (~34-38°C / 93-100°F). This gives it a characteristic "cool," non-greasy melt on the skin and the luxurious mouthfeel in chocolate.
Composition: Primarily composed of three triglycerides (fat molecules): Palmitic acid (saturated), Stearic acid (saturated), and Oleic acid (monounsaturated). This specific blend gives it stability and a sharp melting point.
Stability: It is highly resistant to rancidity (oxidation) due to its natural antioxidants and saturated fat content, giving it a shelf life of 2-5 years.
Cocoa butter's uses leverage its unique melt point, skin-compatibility, and stability.
This consumes the vast majority of global cocoa butter production.
Chocolate Manufacture: The essential ingredient for real chocolate. It provides:
Structure & Snap: Gives chocolate its solid form at room temperature.
Mouthfeel: Melts smoothly in the mouth without greasiness.
Tempering: Its unique crystalline structure (Form V, or beta crystal) is responsible for chocolate's shiny appearance and stable texture.
Confectionery: Used as a fat base in truffles, coatings, and some candies.
Its skin-friendly properties make it a staple in personal care.
Moisturizer & Emollient: Excellent for dry, flaky, or chapped skin. It forms a protective, breathable barrier that locks in moisture.
Skin Repair: Traditionally used to reduce the appearance of scars, stretch marks, and uneven skin tone. Its fatty acids support skin elasticity.
Lip Care: A key ingredient in high-quality lip balms, butters, and sticks due to its moisturizing and protective qualities.
Soap & Body Products: Adds hardness, a creamy lather, and moisturizing properties to bar soaps, body butters, and lotions.
Hair Care: Used in conditioners and hair masks to add shine and manageability.
Suppository & Pessary Base: Its precise melting point makes it an ideal, non-irritating, natural base for medicated suppositories and vaginal pessaries. It melts at body temperature to release the active ingredient.
Ointment & Cream Base: Used in some topical medicinal preparations.
Healing Agent: Applied topically for minor burns, sunburns, rashes (like diaper rash), and skin irritations.
Massage Therapy: Used as a base for massage oils and balms.
Deodorized Cocoa Butter: Processed to remove the chocolate aroma and color. Used in white cosmetics, perfumes, and products where a neutral scent is desired.
Food-Grade: Used for chocolate and confectionery.
Cosmetic-Grade: May be less refined than food-grade but suitable for topical use.
Pharmaceutical-Grade: Highly refined to meet strict purity standards for medicinal use.
Raw or Natural Cocoa Butter: Unroasted, less processed, retaining more of its natural antioxidants (like tocopherols) and a stronger cocoa scent. Popular in artisan skincare.
Not a Sunscreen: While it provides a protective barrier, it has a very low SPF (approx. 2-6), so it is not a substitute for proper sunscreen.
Comedogenicity: It is considered moderately comedogenic (can clog pores). While beneficial for dry skin, those with very oily or acne-prone skin should patch-test or use it sparingly on the face.
Allergies: Rare, but possible. People with chocolate/nut allergies should exercise caution.
Sustainability & Ethics: As a product of the cacao industry, concerns about deforestation, biodiversity loss, and unfair labor practices exist. Look for certifications like Fair Trade or Rainforest Alliance for ethically sourced cocoa butter.
| Category | Primary Use | Why It's Used |
|---|---|---|
| Food | Chocolate & Confectionery | Provides structure, snap, and luxurious melt-in-the-mouth feel. |
| Cosmetic | Moisturizer, Body Butters, Lip Balms | Excellent emollient; forms a protective, breathable barrier on skin. |
| Cosmetic | Scar/Stretch Mark Reduction | Fatty acids promote skin elasticity and hydration. |
| Pharmaceutical | Suppository/Pessary Base | Melts at body temperature to release medication cleanly. |
| General | Soap Making | Adds hardness, stability, and moisturizing creaminess to lather. |
In essence, cocoa butter is a versatile natural fat cherished in both the culinary and cosmetic worlds, primarily for its unique melting behavior, skin-soothing properties, and delightful sensory characteristics.
Fortunachem Provides Not Only Professional Chemical Products But Also Professional Help
Keeping you up-to-date with all the latest information, news, and events about Fortunachem!
Quick Links
Add:
E-mail:
