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Cocoa Butter Organic

 

Organic Cocoa Butter, Organic Theobroma Oil

cold pressed, virgin

 

cocoa-kakao

 
Organic cocoa butter in other languages:

Bio Kakaobutter, organic cocoa butter, orgaaninen kaakaovoi, beurre de cacao biologique, οργανικό βούτυρο κακάο, burro di cacao biologico, manteiga de cacau orgânica, organiskt kakaosmör, manteca de cacao orgánica, органическое масло какао

 
Ingredients (INCI):

THEOBROMA CACAO SEED BUTTER
CAS: 84649-99-0
CAS: 8002-31-1
EINECS: 283-480-6

 
The cacao:

The original home of the cacao is located in tropical America in the upper Amazon, but also in Belize, Guatemala and the south of Mexico. Today's main growing areas are Panama, Guatemala, Honduras, Nicaragua, Cista Ricam Haiti, Jamaica, Puerto Rico and Granada. The cultivation of the cacao is very tedious. The trees are first moved into seedbeds until they are 8 to 10 months old and are then planted out. Shade trees like bananas or cotton are planted between the plants of the cacao. With good care, suitable soil and under favorable circumstances, the cacao is fully grown after 12 years and can bear fruit until its 50th year. The ripe fruits are carefully turned off by hand from the stems, or cut off with a knife. Collecting the fruits requires great caution, as otherwise the buds and flowers are easily damaged, which secure the coming harvest.

 

The cacao can grow up to 10 to 15 meters and is an evergreen tree which is grown in culture mostly as a shrub. The bark of the cacao is cinnamon brown with a silver sheen and very thin. The wood is very porous and slightly pink. The approximately 30cm thick trunk carries a lot of mostly slender branches. The leaves of the tree sit alternately on the branches and twigs and are peach-red in their youth, later shiny dark green on the surface, slightly dull on the underside and slightly hairy. The unripe fruits are green, the ripe fruits are yellow, orange-yellow or red depending on the variety. Only when they are dried, they are maroon. The fruits sticking to the tree with a short stem equal short, thick, pointed cucumbers with a length of 12 to 14 cm and a diameter of 6 to 8 cm. Each fruit has a five-edged fruit shell with ten longitudinal ribs. This shell is originally made of solid meat, but dries later to a leathery mass. The colorless pulp is juicy and has a pleasant sweet-sour taste and contains about 60 seeds in five to eight rows joined together in columns, which are white when fresh, but brown when dried and have a brittle skin.

 
How organic cocoa butter is produced:

Organic cocoa butter is the filtered or centrifuged fat from cocoa or cocoa mass obtained by pressing. Organic cocoa butter is obtained from the roasted seeds, or from peeled and roasted seed kernels not pretreated with alkali, or from the roasted and husked seeds which have been pressed in the heat. 

 

The organic cocoa butter obtained by pressing, filtering and centrifuging the fat from cocoa seeds is white-yellow to yellow-brown, has a mild to intense cocoa-like taste and smell.

 
Relative composition of organic cocoa butter:

Kakao EN

 
Organic cocoa butter and its applications:

In pharmacy and medicine:

  • production of suppositories
  • as an ointment base
  • production of patches
  • production of pastilles

 

In cosmetics:

  • ingredient of soaps
  • in lip care sticks
  • personal care products (lotions, creams)

 

In the food industry:

  • production of pralines
  • covering mass for almonds
  • liqueurs dissolved in sugar

 

In pafumery:

  • as a fatty layer in enfleurage

For more information on organic cocoa butter please see our specification.

 

Check our other products like: Organic Cocoa Butter refined