Cocoa butter

Cocoa butter (also cacao fat, Latin oleum cacao ) is a pale yellow, aromatic fat that is extracted from cocoa.

Extraction

Under cocoa butter is the process obtained, filtered or centrifuged by squeezing fat from cocoa nib or cocoa mass. In preparation for the production of cocoa butter cocoa beans are roasted, crushed and separated from the shells. They are then crushed by heated rollers to liquor. This mass is viscous when warm, and solidifies on cooling. It serves as a raw material for various further production steps, for example, chocolate, cocoa powder or cocoa butter to manufacture. In order to prepare the latter, the fat is separated from the other components of the previously resulting mass in a grease gun. This creates a pressing residue (cocoa press cake ) and the desired cocoa butter. This is further refined depending on the use. The cocoa press cake can cocoa powder ( colloquially referred to simply as " cocoa " ) are further processed. Depending on the proportion of residual cocoa butter in this powder, it is called -reduced ( about 11-12 % fat) or weakly de-oiled (20-22 % fat).

Properties and composition

Cocoa butter has a pale yellow to light yellow color. The smell is faint but pleasant cocoa -like. The taste is mild and with a strong cocoa flavor. Its melting point is between 30-38 ° C.

Cocoa butter consists mainly of chemically triglycerides of different fatty acids; they are about 22-30 % palmitic acid, stearic acid, 32-37 %, 30-37 % oleic acid and 2-4% linoleic acid. In addition, cocoa butter contains low levels of sterols and methyl sterols, such as β -sitosterol, stigmasterol, campesterol, and traces of cholesterol. The saponification number is in the range from 194.0 to 196.0. In cosmetic use is the name for cocoa butter according to INCI THEOBROMA COCOA SEED BUTTER ( CAS: 8002-31-1 EINECS: 310-127-6 ).

Cocoa butter crystallizes distinct polymorphic, it forms six crystal forms with melting points between 17.3 ° C and 36.3 ° C. The four main modifications are referred to as α, β, β' - and γ - modification. Only the β - modification melts at approximately body temperature, and is thermodynamically stable, whereas the α, β' - and γ - modification melt below 28 ° C and are thermodynamically unstable. It is important that in the preparation of chocolate, the cocoa butter crystallizes in the β - modification. Also in the suppository manufacturing, before the cocoa butter was also used which is solid at room temperature β - modification needed to be generated by a careful temperature control during melting and pouring of the suppository composition.

In the pharmaceutical industry, inter alia, the determination of the melting point for the identification of cacao butter is used. Previously, the cocoa butter must be prepared in accordance with the provisions of the German Pharmacopoeia ( DAB), so that the melting point between 31 ° C and 35 ° C stable β - modification is formed.

Substances with similar chemical and physical properties are known as cocoa butter equivalents, and can be used to replace or to be mixed with cocoa butter.

Use

In pharmacy

Previously cocoa butter was used as a suppository base and in ointments. Today, cocoa butter has in pharmacy due to their drawbacks - poor solidification behavior due to polymorphism, lack of volume contraction on cooling, short shelf life (rapid rancidity ), low water absorption - as well as no more importance. It has been largely replaced by foundations with more suitable properties.

In cosmetics

In the field of cosmetics can be found in cocoa butter lip care sticks and body care products since they already melts at body temperature and a soft feel on the skin leaves. She is also especially good for dry and chapped skin and is used for those reasons as an additive in bath products, lotions and body creams, lip care products and balsams. Also in anti-wrinkle creams, it is common to find that it seeks to soften wrinkles especially around the eyes and mouth. Even stretch marks is to prevent rubbing with cocoa butter. The cocoa butter is also important for soaps. Here it is in connection with alkalies a good, firm and mild soap, but it can also be used for over-rich soap or as a base oil in luxurious soaps.

In perfumery

Here it is sometimes used as a fat layer in the cold absorption, which then absorbs the fragrance from the flowers. These in turn are extracted by alcohol again and used for perfumery.

In the food industry

In the food industry for the production of cocoa butter nougat and white chocolate is used or added to the milk and melt chocolate. Furthermore, it is processed with cocoa mass chocolate, which is used as coatings for cakes or pralines.

As repellent

As a home remedy cocoa butter is used as a repellent against insect bites.

Storage stability

Cocoa butter contains a high proportion of saturated fatty acids ( about 60%), and only a very small proportion of polyunsaturated fatty acids (0-5 %). It is therefore one of the more stable fats and is (cool and protected from light, etc.) up to two years shelf life if stored correctly.