cocoa butter

Also known as cocoa-butter, theobroma oil

pale-yellow, edible vegetable fat extracted from the cocoa bean

Key facts

Total saturated: 57–64%:, stearic acid (24–37%), palmitic acid (24–30%), myristic acid , (0–4%), arachidic acid (1%), lauric acid (0–1%)
Total unsaturated: 36–43%
Monounsaturated: 29–43%:, oleic acid (29–38%), palmitoleic acid (0–2%)
Polyunsaturated: 0–5%:, linoleic acid (0–4%), α-Linolenic acid (0–1%)
Food energy per 100 g 3 5 oz: 3,699 kilojoules (884 kcal)
Melting point: 34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F)
Solidity at 20 c 68 f: solid
Refractive index: 1.44556–1.44573
Iodine value: 32.11–35.12, 35.575
Saponification value: 191.214, 192.88–196.29

via Wikipedia infobox

Wikidata facts

Subclass of: chemical substance
Material used: chocolate liquor
Image: Cocoa butter p1410148.JPG

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Commons category: Cocoa butter
water footprint: 33938

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Encyclopedic overview

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

Extraction and composition

Excerpted from Wikipedia’s “cocoa butter” article, available under the CC BY-SA 4.0 licence.