Cocoa butter

Cocoa butter is the fat extracted from the cocoa mass and is used in many
applications. There are two main types:

a. Natural Cocoa Butter
– Definition: This is cocoa butter in its natural form, without chemical treatment,
with a characteristic cocoa flavour and smell.
– Characteristics :
– Pale ivory colour.
– Natural, unaltered cocoa odour and flavour.
– Stable and resistant to oxidation.
– Uses:
– Used in the manufacture of chocolate, especially for products where natural cocoa flavour is desired.
natural cocoa flavour is desired.
– In cosmetics, it is used for its moisturising and nourishing properties.
– It is also used in pharmaceuticals for topical applications.

b. Deodorised Cocoa Butter
– Definition: This cocoa butter has undergone a process to remove the natural odour of
making its taste and fragrance neutral.
– Characteristics :
– Colour similar to natural butter, but without the cocoa smell or taste.
– Stable, with a long shelf life.

– Use:
– Ideal for food products where the taste of cocoa is not desired, such as
white chocolate.
– Used in cosmetics and body care for its emollient and stabilising properties.
stabilising properties.

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