Cocoa Butter
Cocoa Butter is obtained from the seeds of the cocoa tree (Theobroma cacaco L.). The cocoa tree belongs to the mallow family (Malvaceae) and can grow up to 10 to 15 metres high. Its seeds, also known as cocoa beans, have a fat content of roughly 54 percent. Originally native to tropical America, the cocoa tree is now mainly grown in Ivory Coast, Ghana, Indonesia, Nigeria, Cameroon and Brazil.
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Contains natural vitamin E
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Contains oleic, stearic & palmitic acid
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Unique melting behavior
This product has the following features:
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Characteristic melting behavior: solid consistency up to 32 to 35 degrees Celsius, creamy at higher temperatures
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The butter has a pale yellow colour and a mild, pleasant cocoa aroma.
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The fatty acid spectrum is characterised by oleic acid (omega-9, C18:1), stearic acid (C18:0) and palmitic acid (C16:0)
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Contains natural vitamin E
Foods
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Utilised as a coating in the production of chocolates
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Ideal as an ingredient in chocolate
Cosmetics
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Melts at body temperature and leaves the skin feeling soft
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Good for dry and cracked skin, prevents skin irritations
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Reduces the formation of wrinkles around the eyes
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Ingredient in anti-wrinkle creams, lip balms, skin balms, lotions and body creams
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Suitable as a lubricant in soaps
Pharmaceuticals
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Production of suppositories
