Deodorized Cocoa Butter

Cocoa butter is the natural fat extracted from the beans of the Theobroma cacao tree, an ingredient of major importance in both the food and cosmetic industries. The production process begins with the harvesting and fermentation of the beans, essential stages for developing their characteristic aromatic profile. After fermentation, the beans are dried, roasted, and ground, resulting in a dense paste known as cocoa liquor. This paste is then mechanically pressed, separating the solid phase, represented by cocoa press cake, from the lipid phase, namely cocoa butter. The resulting fat has a golden-yellow color, a smooth, velvety texture, and a melting point close to body temperature, giving it a pleasant sensation upon application and making it ideal for chocolate-making.

Raw cocoa butter retains an intense aroma characteristic of the beans from which it is derived. However, this aroma is not always desirable in every application. Particularly in the cosmetic and pharmaceutical industries, where the natural scent may interfere with other ingredients, deodorization is used. Deodorization is a technological process designed to remove the volatile compounds responsible for the characteristic smell and taste. The process is generally carried out by treating the cocoa butter with steam under reduced pressure, at controlled temperatures, in a vacuum environment. The steam carries away the aromatic molecules, while the vacuum facilitates their removal without affecting the structure of the triglycerides.

The process is designed to preserve the physicochemical properties of cocoa butter, such as its oxidative stability, consistency, and fatty acid profile, while eliminating its intense aroma. The result is deodorized cocoa butter, with a lighter color and an almost neutral scent, making it ideal for cosmetic formulations, dermatological products, balms, creams, and lipsticks, where the natural aroma may be undesirable. In the food industry, deodorization allows products with a more delicate taste or added flavors to be obtained, without interference from the characteristic cocoa notes.

We are pleased to offer you a premium-quality product, taking into consideration all your needs and requirements.

Cocoa butter is normally solid at room temperature and melts at body temperature. To soften it, simply place it in the microwave for a short period of time before use.

Vegetarian
Allergen-free

DELIVERY DISCLAIMER: During the summer, some chocolate, cocoa butter, and cocoa liquor/cocoa mass may occasionally soften or partially melt during transportation. We do not use cold-packaging materials for regular shipments, as we aim to keep shipping and packaging costs low in order to offer our customers the most competitive prices. This should not affect the product's suitability for any baking or cooking applications.