IHL · Butters

Cocoa Butter

INCI name
Theobroma Cacao (Cocoa) Seed Butter
CAS number
8002-31-1
EC number
232-316-2
Physical form
Wafers
Country of origin
Côte d'Ivoire · Ghana · Ecuador (Netherlands processing)
HS code
1804.00.00
Grade
Cosmetic / Food-grade available
Shelf life
24–36 months — highly stable

The hardest of the common butters and the sharpest melt. Cocoa butter is what gives a bar its snap and a balm its structure, and it does it at 34–38 °C — right at skin temperature.

Appearance Hard, brittle pale-yellow to ivory wafers
Odour Natural grade: distinct chocolate. Deodorized: near-odorless.
Solubility Oil-soluble; insoluble in water
Melting point 34–38 °C (93–100 °F) — sharp melt, six polymorphic crystal forms
pH n/a
HLB Required HLB 6
SAP (NaOH) 0.138
SAP (KOH) 0.194
Iodine value 32–40
Fatty acid profile Stearic 31–35% · Oleic 34–36% · Palmitic 25–30% · Linoleic ~3% · Arachidic ~1%
Storage Cool, dark, ≤25 °C. Ships with a warm-weather transit warning.
Manufacturing process Expeller and hydraulic pressing of roasted cocoa beans. Deodorized grade additionally steam-deodorized.

Certifications

  • Gluten-free
  • Heavy-metal tested
  • Non-GMO
  • Palm-free
  • Vegan

In full: Vegan · Palm-free · Gluten-free · Non-GMO · Heavy-metal tested every lot