COCOA BUTTER

Base Information

• Chemical Name: COCOA BUTTER
• CAS No.: 8002-31-1
• Molecular Weight: 0
• Mol file: 8002-31-1.mol

Synonyms:Cacaobutter; Cacao butter or Cacao fat; Cocoa butter or Cocoa fat; Cacao oil; Cocoafat; Cocoa oil; Cocoa, bean ext., dark; Cocoa, bean ext., white; Cocoa, ext.;Dark cocoa essence; Fats and Glyceridic oils, Theobroma; Fats and Glyceridicoils, cocoa; Fats and Glyceridic oils, cocoa butter; Fats, cocoa; Fats, cocoabutter; Oils, Theobroma; Oils, cocoa; Oils, cocoa shell; Oils, glyceridic,Theobroma; Oils, glyceridic, cocoa; Sheobroma oil; Theabroma oil; Theobromacacao ext.; Theobroma cacao fats; Theobroma oil

Chemical Property of COCOA BUTTER

Chemical Property:

• PSA: 0.00000
• LogP: 0.00000

Purity/Quality:

98%, ^*data from raw suppliers

COCOA BUTTER 95.00% ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

Useful:

• Uses: 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. Confectionery, suppositories and pharmaceuticals, soaps, cosmetics.