COCOA BUTTER Cas:8002-31-1

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Product Description:

Product Name: COCOA BUTTER CAS NO: 8002-31-1

 

Synonyms:             

Cocaobeanoil;

Cocoaabsolute;

Cocoabeans,methanolextract;

 

Chemical & Physical Properties:

Appearance: Yellowish-white solid

Assay :≥99.0%

 

Cocoa butter softens and lubricates the skin. This yellowish vegetable fat is solid at room temperature but liquefies at temperatures between 90o–100oF (32.2o–37.8oC). Thus, it is frequently used in lip balms and massage creams because of its favorable melting point (i.e., close to body temperature). Cocoa butter is considered comedogenic and may cause allergic reactions. Cocoa Butter is the fat obtained by pressing chocolate liquor, obtained from roasted cocoa nibs, to yield cocoa butter and press- cake. it has a melting point of approximately 33°c but is a hard, brittle solid at room temperature. it is used in the manufacture of coatings for candies, the coatings consisting mainly of mixtures of roasted cocoa nibs, sugar, and cocoa butter. it is also used in confec- tions. it is also termed cacao butter.

 

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Products under patent are offered for R & D purpose only. However, the final responsibility lies exclusively with the buyer.

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