cocoa butter

Cocoa butter, also known as cocoa Baituo, is a kind of plant stearin extracted from cocoa liquid, which appears lemon yellow to light golden in liquid state and light golden to brown-yellow in solid state and have the special cocoa fragrance. It has a short range of plasticity, so it is complete solid below *7(and begins to melt in *7.7). As the temperature rises, it will melt rapidly and completely melt in *5. So it is hard but fast dissolved grease.

Cocoa butter is the most stable edible oil. The natural deteriorate-preventing antioxidant contented in it can make it store for 2 to 5 years, so that it can be used in other purposes except for food. Because of its lubricating texture and sweet scent, it is the raw material of many high-grade cosmetics and skin-care products.

Physical Chemistry Index :

Refractive Index(nD *0): 1.***0 *****1.***0 GB/T***7

Saponification value(mgKOH/g): **2.*4 ******8 GB/ T***4

Iodine Value(gI/**0g): *3.*8 ****2 GB/ T***2

Color Value(gK2Cr2O7/**0mLH2SO4): 0.*4 ≤ 0.*5 GB/ T***5

F.F.A(%): 1.*5 ≤ 1.*5 GB/ T***0

Moisture and volatile matter (%):0.*6 ≤ 0.*0 GB/ T***8

Melting Point(°C): *3.4 ****4 GB/ T***6

Cocoa butter is a kind of plant stearin extracted from cocoa serosity by means of physical pressing. Its liquid state is lemon yellow to light golden yellow, and its solid state is light golden yellow to brown yellow. Cocoa butter has special fragrance of cocoa, and short plasticity range — almost all solid state at the temperature of *7°C below (It starts to melt at *7.7°C). It melts quickly as temperature rises, and completely melts at *5°C. Therefore, it is a kind of grease characterized by hardness and fast dissolution.



Cocoa butter is one of the stablest edible oil we have known. Containing natural antioxidant which prevents deterioration, it can be preserved for **5 years and used for purposes except food. Due to lubricative nature and sweet smell, it is a raw material used by many high-end cosmetics and skin care products.