Cocoa butter

Template:Infobox Ingredient Cocoa butter, also known as theobroma oil, is a pale-yellow, edible vegetable fat derived from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature, which is why chocolate melts in your mouth.

Production

Cocoa butter is extracted from the cocoa beans during the process of making chocolate and cocoa powder. The beans are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. The extraction is performed by either cold pressing or solvent extraction.

Uses

In Food

Cocoa butter is a major ingredient in practically all types of chocolates (including white chocolate). It is responsible for the smooth texture and melting characteristics of chocolate. The fat also has a significant role in making chocolate coatings and fillings.

Cosmetics and Pharmaceuticals

Due to its skin moisturizing properties, cocoa butter is also a popular ingredient in cosmetics, including lip balms, lotions, and soaps. In pharmaceuticals, it is used as a base for suppositories and other medications.

Health Benefits

Cocoa butter contains a high amount of fatty acids, which makes it an excellent skin moisturizer. It is also rich in natural plant compounds called phytochemicals. These substances can improve blood flow to the skin and slow skin aging by protecting against damage from the sun's UV rays.

Sustainability and Ethical Considerations

The production of cocoa butter raises concerns regarding sustainable agriculture, deforestation, and fair trade practices. Efforts are being made to address these issues through certification programs like Fair Trade and Rainforest Alliance.

See Also

• Chocolate
• Cocoa bean
• Cocoa powder
• Vegetable fat

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