Deodorized Cocoa Butter

Description
Cocoa Butter is a natural fat extracted from the cocoa beans of the Theobroma cacao plant. While strong-flavored cocoa butter is often used in dark chocolate, the deodorized form—also called white cocoa butter—is preferred for milk chocolate and cosmetic applications due to its neutral scent.

Extraction

• Step 1: Cocoa butter is extracted from cocoa beans

• Step 2: Steam is injected into melted cocoa butter to remove volatile compounds responsible for its strong odor (deodorization process)

• Step 3: The deodorized product is treated with diatomaceous earth and filtered to remove pigments, resulting in white cocoa butter

Composition
Deodorized cocoa butter primarily contains the glycerides of the following fatty acids:

• Stearic acid

• Palmitic acid

• Oleic acid

• Linoleic acid (in small amounts)

Properties

• Color: White

• Odor: Slight to odorless

• Physical State: Solid at room temperature

• Texture: Smooth and creamy when melted

• Nature: Emollient

Uses

• Food Applications:

• Used as a primary ingredient in milk chocolates

• Provides a smooth texture and extended shelf life

• Cosmetic & Personal Care Products:
Commonly used in:

• Bar soaps

• Body lotions & creams

• Moisturizers

• Lip balms & body balms

• Body butter

• Skin Benefits:

• Delays signs of aging by preventing wrinkles and acne

• Aids in cell regeneration

• Enhances skin elasticity and restores flexibility

• Acts as a natural emollient, helping to smoothen and soften the skin