This cocoa butter is deodorized, but still pure and nature. It is not completely deodorized, so it still has the characteristic fragrance of cocoa. No chemicals are used for deodorizing. Steam is mainly used for deodorizing. This cream-colored cocoa butter is certified organic.
Chocolate and more
This cocoa butter is a cream-colored fat, extracted from cocoa beans. Besides in chocolate, it is also used in cosmetics as an ingredient for soap and in a variety of lotions and creams (body butter, shower gels, lip balm, lipstick, etc.). It is often used because of its natural emollient properties and bringing stifness to the end product.
Soft for the skin
Cocoa butter has a good oxidative stability, and is naturally rich in antioxidants and vitamin E. Due to the good ratio of unsaponifiable matter it enhances skin elasticity. The melt point is ranging from 31˚C - 35˚C, so cocoa butter is stiff solid at room temperature. It is known for its moisture-regulating properties. All this combined makes this product super emolient.
Cocoa or cacaoWe are aware cocoa and cacao are sometimes used to differentiate. We use only the term cocoa because that is the term used in the international markets.
|Name||Organic Cocoa Butter Deodorized|
|Appearance||Solid block of butter|
|Taste and Odour||Mild cocoa taste and smell|
|Melting Point||31 - 35°C|
|Shelf Life||Solid: 18 months from production date, Liquid: 1 month|
|Micro Organism||Limit Value||Method of determination|
|Total plate count||5,000cfu/g||NEN-ISO-4833|
|Escherichia Coli||Negative in 1 g||NEN-EN-ISO-16649-2|
|Salmonella||Negative in 100 g||NEN-EN-ISO-6579|
|Quality||standart||Method of determination|
|Iodine Value||33-42 g/hg||Conform/IOCCC/ISO|
|Peroxide Value||Max. 3.0 meq O2/kg||conform/IOCCC/ISO|
|Total Fat (g)||100|
|of which saturated fatty acids (g)||62|