Search through
Cocoa Butter (refine paste form) is the pale-yellow fat extracted from cocoa beans during the chocolate-making process. On its refined form, it is deodorized and filtered for use in chocolates, cosmetics, and pharmaceuticals. Cocoa Butter solidifies at room temperature and melts just below body temperature, giving chocolate its smooth mouthfeel. Cocoa butter molecular composition has mixture of triglycerides, mainly palmitic, stearic, and oleic acids. Cocoa Butter is also called by Theobroma oil, Cocoa fat by Cocoa manufacturers and Cocoa suppliers. Refined cocoa butter is integral part of human consumables and essentials in chocolates, creams, health bars, and topical skincare products due to its physical and sensory profile.
Cocoa Butter (refine paste form) is the pale-yellow fat extracted from cocoa beans during the chocolate-making process. On its refined form, it is deodorized and filtered for use in chocolates, cosmetics, and pharmaceuticals. Cocoa Butter solidifies at room temperature and melts just below body temperature, giving chocolate its smooth mouthfeel. Cocoa butter molecular composition has mixture of triglycerides, mainly palmitic, stearic, and oleic acids. Cocoa Butter is also called by Theobroma oil, Cocoa fat by Cocoa manufacturers and Cocoa suppliers. Refined cocoa butter is integral part of human consumables and essentials in chocolates, creams, health bars, and topical skincare products due ...
Chemical Properties & Specifications
Provides melt-in-the-mouth texture, gloss, and firmness to molded and enrobed chocolates.
Used in plant-based cream alternatives and non-dairy frozen desserts.
Employed in lip balms, lotions, and moisturizers for its emollient properties.
Deodorized for Neutral Flavor: Suitable for mass-market formulations -Natural Saturated Lipids: Stable under ambient conditions -Melt Range 32–35°C: Ideal for tempering and molding -Dual Use: Suitable for food and cosmetic-grade products
Raw cocoa butter retains natural aroma and color; refined butter is deodorized and filtered for stability and neutrality.
Yes. It is largely used in premium chocolate, vegan formulations, and non-dairy products.
Yes Dual usage. Refined cocoa butter is also cosmetic-grade, provided compliance documentation provided by respective unit once scimplify deals it.
No. Cocoa butter is naturally solid at room temperature and does not require hydrogenation.
Yes, improper tempering can lead to bloom in chocolate. It must be handled under controlled conditions.
Cocoa is under EU Food Safety (1169/2011) and FDA Approved (21 CFR 163).
