Organic cocoa butter

Cocoa butter is a vegetable fat extracted from cocoa beans, the seeds of the cocoa tree (Theobroma cacao). This butter is widely used in cosmetics and in food for its moisturizing, nourishing and taste properties.
INCI: Theobroma cocoa seed butter
CAS: 8002-31-1
NaOH saponification index (Solving): 191-203
Saponification index KOH (potasse): 270-300
Index Iodine: 35-67

Method of production:
Cocoa butter is obtained by cold pressing cocoa beans. The beans are first fermented, dried and roasted before being pressed to extract the butter.

Origin:
Cocoa is native to South America, but is now grown in many tropical regions. The main cocoa butter-producing countries are Côte d'Ivoire, Ghana and Indonesia.

Cosmetic and food properties:
Cocoa butter is rich in saturated fatty acids and antioxidants, which gives it moisturizing, softening and regenerating properties for the skin. In food, it is used for its taste qualities its texture and its richness in essential fatty acids.

Cosmetic and food uses:
In cosmetics, cocoa butter is a prized ingredient for the manufacture of moisturizing creams, lip balms, soaps and hair products. In food, it is used in pastry, confectionery and chocolate factory for its taste qualities and melting texture.

Precautions for use:
Cocoa butter is generally well tolerated by the skin, but may cause allergic reactions in some people. It is advisable to have a skin test before extensive use. In food, it is recommended to consume cocoa butter or products that contain a large amount of cocoa butter in moderation due to its high content of saturated fatty acids.

Feature and properties of the soap of this cold saponified butter:
- Hardness: very hard
- Cleaning: very good
- Hydrolipid balance: very good
- Foam: medium
- Creamy: very creamy