Cocoa butter
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Cocoa butter
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CAS No:
8002-31-1
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Chemical Name:
Cocoa butter
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Synonyms:
Cocoa butter;Cacao butter;Cacao butter or Cacao fat;Cocoa butter or Cocoa fat;Sheobroma oil;Theabroma oil;Theobroma oil;Oils,cocoa;Cocoa,bean ext.,dark;Dark cocoa essence;Cocoa bean ext.,white;Oils,cocoa shell;Cocoa,ext.;Theobroma cacao ext.;Fats,cocoa;Fats,cocoa butter;Oils,glyceridic,cocoa;Theobroma cacao fats;Cacao oil;Fats and Glyceridic oils,cocoa butter;Fats and Glyceridic oils,cocoa;Oils,Theobroma;Oils,glyceridic,Theobroma;Fats and Glyceridic oils,Theobroma;Cocoa oil;Cocoa fat;Theobroma cacao extract;Cocoa Butter 201;68916-16-5;68916-17-6;73049-57-7
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CAS No:
Description
Yellowish-white solid; chocolate-like taste and odor. D 0.858–0.864 (100/25C), mp 30– 35C, refr index 1.4537–1.4585 (40C), saponification number 188–195, iodine number 35–43. Insoluble in water; slightly soluble in alcohol; soluble in boiling dehydrated alcohol; freely soluble in ether and chloroform. Combustible.
Cocoa butter Use and Manufacturing
cocoa butter softens and lubricates the skin. This yellowish vegetable fat is solid at room temperature but liquefies at temperatures between 90o–100oF (32.2o–37.8oC). Thus, it is frequently used in lip balms and massage creams because of its favorable melting point (i.e., close to body temperature). Cocoa butter is considered comedogenic and may cause allergic reactions. Cocoa Butter is the fat obtained by pressing chocolate liquor, obtained from roasted cocoa nibs, to yield cocoa butter and press- cake. it has a melting point of approximately 33°c but is a hard, brittle solid at room temperature. it is used in the manufacture of coatings for candies, the coatings consisting mainly of mixtures of roasted cocoa nibs, sugar, and cocoa butter. it is also used in confec- tions. it is also termed cacao butter. Confectionery, suppositories and pharmaceuticals, soaps, cosmetics.
Drug Function and Efficacy
Acts as a natural emollient with antioxidant properties, helping to retain skin moisture and support skin elasticity.
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