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Cocoa Butter for Soap Making, Lotions, Creams
Wholesale Cocoa Butter, Deodorized Cocoa Butter




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Wholesale Cocoa Butter, Deodorized


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Cocoa Butter, Deodorized



Cocoa Butter Wholesale Discount Prices
  1 Lb. $9.95
  5 Lbs. $45.00
  10 Lbs. $85.00
  25 Lbs. $185.00




Cocoa butter, also called theobroma oil or theobroma cacao, is a pale-yellow, pure edible vegetable fat extracted from the cacao bean. It is used to make chocolate, biscuits, baked goods, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.

Cocoa butter is obtained from either whole cacao beans or chocolate liquor (also known as cocoa liquor). 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. Cocoa butter is usually deodorized to remove its strong and undesirable taste.

The most common form of cocoa butter has a melting point of around 34-38 C (93-100 F), rendering chocolate a solid at room temperature that readily melts once inside the mouth. Cocoa butter displays polymorphism, having α, γ, β', and β crystals, with melting points of 17, 23, 26, and 3537 C respectively.

The production of chocolate typically uses only the β crystal for its high melting point. A uniform crystal structure will result in smooth texture, sheen, and snap. Overheating cocoa butter converts the structure to a less stable form that melts below room temperature. Given time, it will naturally return to the most stable and crystal form. This phenomenon is used to in the polymorphic transformation theory of chocolate bloom. It is based on the fact that bloomed chocolates are always found to contain the most stable polymorph of cocoa butter. According to this theory, bloom occurs through the uncontrolled polymorphic transformation of cocoa butter from a less stable form to the most stable form.


Source: www.wikipedia.org





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Cocoa Butter for Soap Making, Lotions, Creams at Wholesale Prices