Cocoa butter

Cocoa butter, also called theobroma oil, is a pale-yellow,

edible fat extracted from the cocoa bean. It is used to make
Cocoa butter
chocolate, as well as some ointments, toiletries, and
pharmaceuticals.[2] Cocoa butter has a cocoa flavor and aroma.
Its melting point is slightly below human body temperature.

Extraction and composition

Cocoa butter is obtained
from whole cocoa beans.
For use in chocolate
manufacture, the beans are Raw cocoa butter
fermented before being
Fat composition
The main constituent of cocoa butter dried. The beans are then
is the triglyceride (fat) derived from roasted and separated from Saturated fats
palmitic acid, stearic acid, and oleic their hulls to produce Total saturated 57–64%:
acid.
cocoa nibs.[3] About 54– stearic acid
58% of the cocoa nibs is (24–37%),
cocoa butter. The cocoa palmitic acid
nibs are ground to form cocoa mass, which is liquid at
(24–30%),
temperatures above the melting point of cocoa butter and is
myristic acid,
known as cocoa liquor or chocolate liquor. Chocolate liquor is
pressed to separate the cocoa butter from the non-fat cocoa (0–4%),

solids.[4] Cocoa butter is sometimes deodorized to remove arachidic acid

strong or undesirable tastes.[5] (1%), lauric
acid (0–1%)
Cocoa butter contains a high proportion of saturated fats as Unsaturated fats
well as monounsaturated oleic acid, which typically occurs in
each triglyceride. The predominant triglycerides are POS, SOS, Total unsaturated 36–43%
POP, where P = palmitic, O = oleic, and S = stearic acid Monounsaturated 29–43%:
residues.[6][7][8][9] Cocoa butter, unlike non-fat cocoa solids, oleic acid (29–
contains only traces of caffeine and theobromine.[10] 38%),
palmitoleic acid
(0–2%)
Polyunsaturated 0–5%:
linoleic acid
(0–4%),
α-Linolenic
acid (0–1%)
Properties
Food energy per 3,699
100 g (3.5 oz) kilojoules
(884 kcal)[1]
 Typical fatty acid composition (%)[11] Melting point 34.1 °C
Fatty acid Percentage
(93.4 °F), 35–
36.5 °C (95.0–
Arachidic acid (C20:0) 1.0%
97.7 °F)
Linoleic acid (C18:2) 3.2%
Solidity at 20 °C solid
Oleic acid (C18:1) 34.5% (68 °F)
Palmitic acid (C16:0) 26.0% Refractive index 1.44556–
Palmitoleic acid (C16:1) 0.3% 1.44573

Stearic acid (C18:0) 34.5% Iodine value 32.11–35.12,

35.575
Other Fatty Acids 0.5%
Acid value 1.68
Saponification 191.214,
Adulterants value 192.88–196.29

Some food manufacturers substitute less expensive materials in place of cocoa butter. Several
analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated
by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa
butter, adulterated fat tends to smear and have a higher non-saponifiable content.[12]

Substitutes
Cocoa butter is becoming increasingly costly.[13][14] Substitutes have been designed to use as
alternatives. In the United States, 100% cocoa butter must be used for the product to be called
chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.[11]

Substitutes include: coconut, palm,[11] soybean, rapeseed, cottonseed and illipe oils; and shea
butter, mango kernel fat[15] and a mixture of mango kernel fat and palm oil,[16] and PGPR.

Uses
Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk
chocolate, and dark chocolate). This application continues to dominate consumption of cocoa
butter.

Pharmaceutical companies use cocoa butter's physical properties extensively. As a nontoxic solid at
room temperature that melts at body temperature, it is considered an ideal base for medicinal
suppositories.[17]

Personal care

For a fat melting around body temperature, cocoa has good stability. This quality, coupled with
natural antioxidants, prevents rancidity – giving it a storage life of two to five years.[18] The velvety
texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular
ingredient in products for the skin, such as soaps and lotions.

Physical properties
Cocoa butter typically has a melting point of around 34–38  °C
(93–101 °F), so chocolate is solid at room temperature but readily
melts once inside the mouth. Cocoa butter displays
polymorphism, having different crystalline forms with different
melting points. Conventionally the assignment of cocoa butter
crystalline forms uses the nomenclature of Wille and Lutton[19]
with forms I, II, III, IV, V and VI having melting points 17.3, 23.3,
25.5, 27.5, 33.8 and 36.3  °C, respectively. The production of
Fermenting cocoa beans on a
chocolate aims to crystallise the chocolate so that the cocoa butter
farm east of Honiara, the capital
is predominantly in form V, which is the most stable form that can
of the Solomon Islands
be obtained from melted cocoa butter. (Form VI either develops in
solid cocoa butter after long storage, or is obtained by
crystallisation from solvents). A uniform form V crystal structure will result in smooth texture,
sheen, and snap. This structure is obtained by chocolate tempering. Melting the cocoa butter in
chocolate and then allowing it to solidify without tempering leads to the formation of unstable
polymorphic forms of cocoa butter. This can easily happen when chocolate bars are allowed to melt
in a hot room and leads to the formation of white patches on the surface of the chocolate called fat
bloom or chocolate bloom.[3]

References
1. "Cocoa butter amounts converter" (http://convert-to.com/656/cocoa-butter-conversion-and-nutri
tion.html). Convert-to.com. 15 August 2011. Retrieved 3 November 2016.
2. "Cocoa butter" (https://www.britannica.com/eb/article-9024603/cocoa-butter). Encyclopædia
Britannica. July 1998. Retrieved 10 September 2007.
3. Industrial Chocolate Manufacture and Use, 4th Edition, ed S.T. Beckett, Chapter 12, G. Talbot
4. "Cocoa butter pressing" (https://web.archive.org/web/20071006121324/http://grenadachocolat
e.com/tour/press.html). The Grenada Chocolate Company. Archived from the original (http://gr
enadachocolate.com/tour/press.html) on 6 October 2007.
5. The Nibble. "The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter" (http://
www.thenibble.com/zine/archives/best-white-chocolate3.asp#fillings). Retrieved 3 March 2009.
6. Lonchampt, P.; Hartel Richard, W. (2004). "Fat bloom in chocolate and compound coatings".
European Journal of Lipid Science and Technology. 106 (4): 241–274.
doi:10.1002/ejlt.200400938 (https://doi.org/10.1002%2Fejlt.200400938).
7. "Composition of the Cocoa Bean" (http://www.hersheys.com/nutrition-professionals/cocoa-bea
n/composition.aspx). Hershey Center for Health & Nutrition. Retrieved 20 November 2012.
8. Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (November 1997). "Characterization of
cocoa butter extracted from Criollo cultivars of Theobroma cacao L.". Food Research
International. 30 (9): 727–731. doi:10.1016/S0963-9969(98)00025-8 (https://doi.org/10.1016%2
FS0963-9969%2898%2900025-8). PMID 11048595 (https://pubmed.ncbi.nlm.nih.gov/1104859
5).
9. El-Saied, Hani M.; Morsi, M. K.; Amer, M. M. A. (June 1981). "Composition of cocoa shell fat as
related to cocoa butter". Zeitschrift für Ernährungswissenschaft. 20 (2): 145–151.
doi:10.1007/BF02021260 (https://doi.org/10.1007%2FBF02021260). PMID 7269661 (https://pu
bmed.ncbi.nlm.nih.gov/7269661). S2CID 30329861 (https://api.semanticscholar.org/CorpusID:
30329861).
10. "USDA nutrient database" (https://web.archive.org/web/20150303184216/http://www.nal.usda.g
ov/fnic/foodcomp/search/). Nal.usda.gov. 5 October 2016. Archived from the original (https://w
ww.nal.usda.gov/fnic/foodcomp/search/) on 3 March 2015. Retrieved 3 November 2016.
11. Frank, Jill (24 October 2014). "Cocoa Butter Alternatives in Chocolate" (https://knowledge.ulpro
spector.com/1085/fbn-cocoa-butter-alternatives-chocolate/). Prospector.
12. Thomas, Alfred (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry.
Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173 (https://doi.org/10.1002%2F14356007.
a10_173). ISBN 978-3-527-30673-2.
13. "Cocoa butter prices, bean futures soar" (https://www.foodbusinessnews.net/articles/11666-coc
oa-butter-prices-bean-futures-soar?v=preview). www.foodbusinessnews.net. Retrieved
27 February 2019.
14. Moriarty, Andrew. "Cocoa Price: The full story behind the cocoa bean price increase" (https://w
ww.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20). www.mintecglobal.com.
Retrieved 10 March 2022.
15. Van Pee, Walter M.; Boni, Luc E.; Foma, Mazibo N.; Hendrikx, Achiel (1981). "Fatty acid
composition and characteristics of the kernel fat of different mango (Mangifera indica)
varieties". Journal of the Science of Food and Agriculture. 32 (5): 485–488.
doi:10.1002/jsfa.2740320510 (https://doi.org/10.1002%2Fjsfa.2740320510).
16. Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian (2012). "Blending of mango kernel
fat and palm oil mid-fraction to obtain cocoa butter equivalent" (https://www.ncbi.nlm.nih.gov/p
mc/articles/PMC4190219). Journal of Food Science and Technology. 51 (10): 2357–69.
doi:10.1007/s13197-012-0808-7 (https://doi.org/10.1007%2Fs13197-012-0808-7).
PMC 4190219 (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190219). PMID 25328175 (http
s://pubmed.ncbi.nlm.nih.gov/25328175).
17. Chew, Norma (24 November 2011). "What Are The Benefits of Cocoa Butter?" (http://www.lives
trong.com/article/88589-benefits-cocoa-butter/). LiveStrong. Retrieved 20 November 2012.
18. Skrzypiec, Author Marcin (12 January 2016). "Can Cocoa Powder Go Bad?" (https://www.canit
gobad.net/can-cocoa-powder-go-bad/). Can It Go Bad?. Retrieved 10 March 2022. {{cite
web}}: |first= has generic name (help)
19. Wille, R. L.; Lutton, E. S. (1966). "Polymorphism of cocoa butter". Journal of the American Oil
Chemists' Society. 43 (8): 491–6. doi:10.1007/BF02641273 (https://doi.org/10.1007%2FBF026
41273). PMID 5945032 (https://pubmed.ncbi.nlm.nih.gov/5945032). S2CID 45024885 (https://a
pi.semanticscholar.org/CorpusID:45024885).

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