Cocoa Butter

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Cocoa Butter, also known as Theobroma oil, is a pale-yellow, edible fat extracted from cocoa beans, primarily from Theobroma cacao. It has a smooth, creamy texture and a mild, characteristic chocolate aroma. Cocoa Butter is solid at room temperature but melts near body temperature, which gives it a luxurious feel when applied to skin or consumed. It is highly valued for its emollient, moisturizing, and protective properties. Cocoa Butter is widely used in cosmetics, pharmaceuticals, food, and confectionery industries. Its stable composition rich in fatty acids such as stearic, palmitic, and oleic acids imparts excellent oxidative stability and a long shelf life.

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Categories: Emollients, Emulsifiers, Humectants, Nutrient Supplements Tags: Cocoa butter, Cosmetic and skincare products, Creamy yellowish color, Food industry, Natural vegetable fat, Solid at room temperature

Description

Cocoa Butter Uses

Table of Contents

Primary Uses

Cosmetics & Personal Care

Used extensively in skincare products like lotions, creams, body butters, lip balms, and massage oils for its deep moisturizing and skin-softening properties.
Functions as an emollient, creating a protective barrier that locks in moisture and helps soothe dry, cracked skin.
Utilized in formulations aimed at stretch mark prevention and healing due to its ability to improve skin elasticity.
Incorporated in hair care products such as conditioners and hair masks for its nourishing and anti-frizz benefits.

Food Industry

A key ingredient in chocolate production, providing smooth texture and glossy finish to chocolate bars and confectionery.
Used in baking and confectionery as a stable fat with a distinctive flavor and melting profile.
Employed as a fat component in dairy substitutes and spreads due to its neutral taste and melting behavior.

Secondary Uses

Pharmaceuticals

Used as a base for suppositories and topical ointments due to its melting characteristics and skin compatibility.
Acts as a carrier fat in transdermal drug delivery systems.

Candle Making

Occasionally used in premium candles for its slow, even burn and pleasant aroma when heated.

Massage Therapy

Popular in therapeutic massage oils and balms for its glide and skin-conditioning effects.

Aromatherapy

Used as a carrier oil for essential oils in aromatherapy blends.

PRODUCT KEY FEATURES

1. Basic Identification Attributes

Chemical Name (IUPAC): Triglyceride of stearic and oleic acids (complex mixture)
Common/Trade Name: Cocoa Butter
CAS Number: 8002-31-1
HS Code: 1804.00.10
Molecular Formula: Variable triglyceride mixture (mainly C57H104O6)
Synonyms:
- Theobroma oil
- Theobroma butter
- Cocoa fat

2. Physical & Chemical Properties

Physical State: Solid fat (blocks or pellets)
Color & Odor: Pale yellow to ivory; mild chocolate aroma
Melting Point: 30–35°C (86–95°F)
Boiling Point: Not applicable (decomposes)
Density: ~0.92 g/cm³ at 20°C
Solubility: Insoluble in water; soluble in organic solvents such as chloroform and ether
Acid Value: Typically <2 mg KOH/g
Iodine Value: 32–40 g I2/100g (degree of unsaturation)
Stability: Highly stable to oxidation due to natural antioxidants (tocopherols)

3. Safety & Hazard Attributes

Hazard Class (GHS): Not classified as hazardous
NFPA Ratings:
- Health: 0
- Flammability: 1 (combustible fat)
- Reactivity: 0
Exposure Limits: No established limits; generally recognized as safe
Toxicity: Non-toxic, edible, and generally safe for topical use
Reactivity: Stable under normal conditions

4. Storage & Handling Attributes

Storage Conditions: Store in a cool, dry, and dark place away from heat and direct sunlight
Container Type: Food-grade containers, barrels, or sealed bags
Shelf Life: Up to 2 years if stored properly
Special Handling: Avoid contamination; keep away from strong odors as it can absorb scents

5. Regulatory & Compliance Attributes

FDA Status: GRAS (Generally Recognized as Safe) for food and cosmetic use
REACH Status: Registered and compliant
Transportation: Not classified as hazardous
Waste Disposal: Biodegradable; dispose of according to local regulations

6. Environmental & Health Impact

Ecotoxicity: Low environmental impact; biodegradable
Persistence: Biodegradable under aerobic conditions
Bioaccumulation: Not expected to bioaccumulate
Carcinogenicity/Mutagenicity: Not classified as carcinogenic or mutagenic

Biodegradability: Readily biodegradable

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

Personal Protective Equipment (PPE):

Gloves recommended for handling large quantities to avoid skin irritation from melting fat
Protective eyewear when handling molten butter in processing

Handling Measures:

Avoid prolonged skin contact with molten butter to prevent burns
Use proper ventilation in manufacturing areas

Storage Measures:

Keep container sealed to prevent contamination and rancidity
Store in cool, dark place

Hygiene Practices:

Wash hands after handling
Do not eat or drink in handling area without washing hands

First Aid Measures

Inhalation: Not applicable (non-volatile)
Skin Contact: Cool with water if burns occur from molten butter; otherwise, wash skin thoroughly
Eye Contact: Rinse with water if dust or particles enter eyes
Ingestion: Safe if ingested; seek medical attention if allergic reaction occurs

Firefighting Measures

Fire Hazards: Combustible fat; can catch fire under high heat
Extinguishing Media: Use foam, dry chemical, or CO2 extinguishers
Special Precautions: Avoid water jets which can spread burning fat
Decomposition Products: May emit carbon oxides and other organic vapors when burned