Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is obtained by method of Expeller pressing and is refined to obtain white color. It is very rich in antioxidants. Its best known attribute is its melting point just below human body temperature.
SPECIFICATION
COCOA BUTTER | DEODORIZED |
Description : Obtained by hydraulically pressing of cocoa mass, filtered and deodorized. |
Physic chemical : Flavour | Mild & Clean |
Specific gravity @ 20Oc | 0.900 – 0.912 |
FFA as Oleic acid % | 1.50 |
Moisture (%) | 0.2 max |
Peroxide value | 4 Milli Eq. /kg |
Iodine value | 33-42 |
Melting point | 30-34OC |
Microbial : Total plate count / gram | 1000 max |
Coliform / g | Absent |
Application :
It is basically used in cosmetics, food and toiletries items.
It is used by pharma companies as it is considered ideal base medicinal suppositories.
It is ingredients in soaps, lotions.
Owing to its moisturizing abilities its topical application helps in reducing stretch marks.
It can help in treatment of chapped lips and skin.
Cocoa butter is used as thickening agent in lipsticks and soaps.
It has high concentration of antioxidants, thus it helps in reducing signs of ageing.
It helps to moisturize hair.
It helps in reducing hair loss.
It also reduces inflammation.
