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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.
Raw Cocoa Butter
Antimonate (SbO31-), sodium (1:1) (Sodium antimonate)
Basic Orange -31
Metalaxyl M 31.8% ES
SPIROTETRAMAT 15.31% OD
Reactive Red 31
1,1-Dimethoxytrimethylamine
1,3- Diiminoisoindoline
1,1,1-Trimethoxyethane
3- (Dimethylamino)-1- (1-naphthalenyl)-1-propanone Hydrochloride
Pyrrolidine, 1-[[(4-hydrazinylphenyl)methyl]sulfonyl]-, hydrochloride (1:1)
1,1-Difluoroacetone
Cryolite C-1
1-Nitro-1-cyclohexene
Sacubitril Valsartan Complex (1:1) Crystalline
1,1,1-Trimethoxy-n-octane
1,1,1-Trimethoxy-n-heptane
1,1'-Azobis(cyclohexane-1-carbonitrile)
1-(1-Naphthyl)ethylamine
(S)-(-)-1-(1-Naphthyl)ethylamine
1-(4-Hydroxyphenyl)-1-butanone
2-(1H-Benzotriazol-1-yl)-1,1,3,3-tetramethyluronium tetrafluoroborate
1,1,1-Trifluoro-2,4-pentanedione
1,1,1-Tris(4-hydroxyphenyl)ethane
1-(1-Methyl-1H-indol-3-yl)ethanone
1,1-Diphenyl ethanol
1,1-Diphenyl ethylene
2-Amino-1,1,3-tricyano-1-propene
1,1'-Bis(diphenylphosphino)ferrocene
1,1,3,3-Tetraethoxypropane
Cyclopropane-1,1 -dicarboxylic acid
1-Fluoronaphthalene
1-Indanone
1-Naphthaldehyde
1,1,3,3-Tetramethoxypropane
1,1'-(Chlorophenylmethylene) bis[4-methoxybenzene]
1,1-Bis (4-hydroxyphenyl) cyclohexane
Pigment Red 63:1
1-3 Dichloro Acetone
N-1 of Empagliflozin
Pigment Red 53:1
Basic Yellow -1 (Thioflavin T)
1,1-Cyclohexane diacetic acid
1-(1-Naphthyl) ethylamine hydrochloride
1-Methyl-1H-tetrazole
Cyclobutane-1,1-Dicarboxylic Acid
11-(1-Piperazinyl)-dibenzo[b,f][1,4]thiazepine dihydrochloride
(R)-(+)-1-(1-Naphthyl)ethylamine
2-(1h-Benzotriazole-1-yl)-1,1,3,3-tetramethyluronium hexafluorophosphate
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 ...
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Food & Nutrition
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Food Ingredients
Cocoa & Chocolate Derivatives
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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