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    Cocoa Butter – Refined

    RidhSa Lipids Refined Cocoa Butter is a purified vegetable fat obtained from the beans of Theobroma cacao. After pressing or other suitable fat extraction, the butter is refined to reduce impurities and colour; deodorization may be performed depending on the specified grade. It is prized for its distinctive melting characteristics, triglyceride composition and smooth skin feel. Refined cocoa butter is widely used in cosmetic body butters, balms, lip care, soaps and creams.

    Food-grade material may also be suitable for chocolate and confectionery applications when produced and documented to the relevant food standards. Offered for B2B procurement subject to the agreed specification, processing route and batch quality records.

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    Overview

    Botanical Name Theobroma cacao L.
    Cas# 8002-31-1
    Color Pale ivory to light cream; grade- and batch-dependent
    F.E.M.A. # Not assigned / not normally applicable to cocoa butter as a bulk fat ingredient
    Cultivation Cacao is cultivated in humid tropical regions, notably West Africa, Latin America and Southeast Asia; harvested beans are fermented and dried before processing.
    Method Of Extraction Fat is typically recovered from cocoa liquor by hydraulic or expeller pressing, followed by filtration and refining; deodorization and other purification steps depend on the specified grade.
    Constituents Predominantly triglycerides rich in palmitic (approximately 24–30%), stearic (approximately 30–38%) and oleic acids (approximately 30–38%), with minor linoleic and other fatty acids. POP, POS and SOS triglycerides are important for melting and crystallization behavior; ranges are indicative.
    Solubility Insoluble in water; miscible with compatible fats and oils when melted; soluble in appropriate nonpolar organic solvents.
    Specific Gravity Approximately 0.89–0.92 at 40°C (indicative; test temperature and method must be stated).
    Flash Point Typically above 200°C for bulk triglyceride fats; not a routine release parameter and requires test-method-specific verification.
    Optical Rotation Not routinely specified or technically useful for bulk cocoa butter.
    Source Cocoa beans of Theobroma cacao from tropical producing countries; exact country of origin and supply chain are lot-specific.

    Brief History

    Cocoa butter has been extracted from cacao beans for centuries, originating in the cacao-growing regions of the tropical Americas. With the growth of chocolate manufacturing and cosmetic formulation, refined cocoa butter became valued for its more neutral aroma, consistent appearance and predictable processing properties.

    Benefits

    Smooth emollient feel; contributes firmness and structure to anhydrous formulations; characteristic skin-temperature melting behavior; generally more neutral odour and lighter colour than unrefined cocoa butter; supports stable balm and butter textures when correctly formulated.

    Uses

    Body butters, lip balms, lotion bars, soaps, creams, massage bars, hair-care products; food-grade variants in chocolate, confectionery and related fat applications where permitted.
    What distinguishes refined from unrefined cocoa butter?
    Refined cocoa butter undergoes additional purification for more consistent colour and odour. Unrefined grades retain more characteristic cocoa aroma and natural colour.
    No. Deodorization is a distinct processing step; confirm whether it is included in the offered grade.
    Cocoa butter generally melts around 30–35°C, but the exact melting behavior depends on crystal form, composition and test method.
    Not automatically. Food use requires-grade manufacturing, appropriate documentation and compliance with destination-market requirements.
    Changes in triglyceride crystal forms during cooling or temperature cycling can affect texture. Controlled melting, tempering where relevant and stability testing help manage this.

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