Kakaobutter

Kakaobutter, also known as cocoa butter, is a fat extracted from the kernels of the cacao bean (Theobroma cacao). It is pale yellow to ivory in color, solid at room temperature, and melts near body temperature, typically around 34 to 36°C, which gives chocolate its characteristic smooth mouthfeel.

Production and varieties: After harvest, cacao beans are fermented, dried, and roasted. The resulting cocoa mass, or chocolate liquor, is pressed to separate cocoa solids from the cocoa butter. Cocoa butter can be deodorized to remove aroma or fractionated into distinct fractions such as olein (liquid) and stearin (solid) for specialized uses. It may also be refined to meet food or cosmetic industry standards.

Composition and properties: Cocoa butter consists mainly of triglycerides rich in oleic, stearic, and palmitic acids. The fatty-acid profile typically includes roughly 30–40% oleic, 25–40% stearic, and 20–25% palmitic acids, with small amounts of other fatty acids. It contains natural antioxidants such as tocopherols, contributing to its stability against oxidation. Its polymorphism and melting behavior influence texture and bloom characteristics in chocolate.

Uses: In the food industry, cocoa butter is the primary fat in chocolate and many confectionery products, affecting texture, gloss, and melting behavior. In cosmetics and personal care, it serves as an emollient and thickener, and in pharmaceuticals it is used as a base for topical creams and suppositories.

Storage and quality: Food-grade cocoa butter should be stored in a cool, dry place away from strong odors to prevent absorption and oxidation. Deodorized variants are used when a neutral aroma is required. Proper storage supports shelf life of about one to two years.