Cocoa Butter

Cocoa butter is a plant-based oil extracted from the seeds of cocoa fruit. Cocoa beans contain an average of 50-55% fat. Cocoa beans are separated into powder and oil by going through the pressing process. The resulting cocoa butter is yellowish-white in color. It is in hard form at room temperature. It can melt at body temperature. It is an ingredient that contributes to the melting of chocolate in the mouth.

During processing, cocoa beans and cocoa powder are separated at an early stage. Therefore, cocoa butter has its own unique qualities. The color of cocoa butter is slightly yellowish. It contains important properties such as hardness at room temperature, gloss and rapid melting when taken into the mouth. It has natural antioxidants that prevent it from smelling. Therefore, it is a stable oil that can be maintained between 2 and 5 years.

Due to its smooth texture, it can be used in the making of various foods, cosmetics and soaps. It is preferred as an auxiliary substance in rectal suppositories and to heal wounds. It is rich in polyphenols, Omega fatty acids. It is loaded with antioxidants, moisturizing and softening properties. In the cosmetic industry, it is often used due to its power to regenerate and moisturize cells. Its smell also releases endorphins, which promote a feeling of well-being.

• The seeds of the harvested cocoa fruit are extracted and subjected to fermentation.
• The cocoa beans are dried, roasted and then extracted from their outer membranes. This resulting crop is cocoa particles or nib.
• Cocoa particles undergo different processes and a cocoa mass is formed. This cocoa mass is pressed and thus the fat in its structure is decomposed and cocoa butter is obtained. The remaining pulp is cocoa powder.