COCOA BUTTER

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine. Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cacao beans

Total saturated   57–64%:

• stearic acid (24–37%), 
• palmitic acid (24–30%), 
• myristic acid (0–4%), 
• 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%)
• Properties
• Food energy per 100 g (3.5 oz)    3,699 kilojoules (884 kcal)[1]
• 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
• Acid value     1.68
• Saponification value           191.214, 192.88–196.29
• arachidic acid (1%), 
• lauric acid (0–1%)