Raw Cocoa Butter is a natural edible fat extracted from premium cocoa beans (Theobroma cacao). It is minimally processed to preserve its natural aroma, nutrients, and creamy texture. With its pale yellow color and characteristic chocolate fragrance, raw cocoa butter is widely used in the food, cosmetic, and pharmaceutical industries. Due to its excellent stability, smooth melting profile, and moisturizing properties, it is an essential ingredient for chocolate manufacturing, skincare formulations, and personal care products.
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Raw Cocoa Butter
Key Features
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100% natural cocoa fat derived from cocoa beans
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Rich in natural fatty acids and antioxidants
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Smooth texture with a pleasant cocoa aroma
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Excellent oxidative stability and long shelf life
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Melts close to body temperature, providing a smooth mouthfeel
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Highly moisturizing and nourishing for skin applications
Applications
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Chocolate and confectionery production
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Bakery and dessert formulations
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Cosmetic and skincare products (creams, lotions, lip balms, soaps)
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Pharmaceutical and nutraceutical formulations
Typical Specifications
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Appearance: Pale yellow to light cream solid
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Odor: Characteristic cocoa aroma
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Melting Point: 30–35 °C
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Moisture: ≤ 0.2%
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Free Fatty Acid (as oleic acid): ≤ 1.75%
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