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Cocoa Oil (Butter)

 

Botanical name : Theobroma cacao
Production process : Oil obtained by cold pression of the beans of Theobroma cacao
INCI : THEOBROMA CACAO SEED BUTTER
N° CAS / EINECS :  84649-99-0 / 8002-31-1 / 283-480-6

 

Characteristics : 

 

Physical state : Solid at room température, Liquid from 34-35 °C
Color : Cream to yellow
Odour : Characteristic of cocoa, sweet
Main components : Stearic acid, oleic acid, , palmitic acid,

 

 available in Organic 

Regulatory Documents :

 

        Conventional   ORGANIC
   Technical Data Sheet
    
   Material Safety Data Sheet             
   Others documents                     

History & Traditions :

 

Native in Africa and South America, the cocoa oil (butter) comes from the cocoa beans found inside the pods. After fermentation and roasting, the beans are pressed to obtain the cocoa powder on the one hand, the cocoa butter on the other hand. It was the Spanish who brought it back from Latin America in the 19th century. It goes into the composition of chocolate, and has many virtues for your skin, that is why it is used a lot in cosmetics and pharmacy.

Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a life of storage for several years.