Cocoa butter is essentially the natural fat of the cocoa bean. Our Natural Conventional Cocoa Butter is a light yellow liquid (or solid, upon cooling) made from a blend of the finest quality Cocoa beans from West Africa. It is a mixture of fatty acids, basically palmitic, stereatic and oleic acids, with a small amount of linoleic acid. Due to the carefully designed manufacturing process, the rich, delicate cocoa flavor and aroma are preserved.  


                                                                      Physical and Chemical Characteristics
                                                            Natural Cocoa Butter            Deodorized Cocoa Butter
Color                                                     Light yellowish                     Light yellowish
Flavor                                                    Typical Cocoa Butter            Clean and mild
Moisture (%)                                          0.3 max.                              0.3 max.
Free Fatty Acid, as Oleic Acid (%)          1.75 max.                             1.75 max.
Iodine Value (Wijs)                                 32-38                                   32-38
Peroxide Value                                      4max                                    4max
Saponification value                               188-198                                188-198
Unsaponification value (%)                      0.6 max                                0.5 max
Melting Point (C)                                    32-36                                   32-36
Refractive Index(ND40 C)                        1.456-1.459                          1.456-1.459