kakaovõil

Kakaovõil, also known as theobroma oil, is a vegetable butter derived from cocoa beans. It is a common ingredient in chocolate, as well as in cosmetics, pharmaceuticals, and personal care products. Kakaovõil is a pale yellow solid at room temperature, with a melting point between 34 and 38 degrees Celsius (93 and 100 degrees Fahrenheit). This low melting point is what gives chocolate its characteristic smooth texture and ability to melt in the mouth.

The oil is extracted from the cocoa bean through a process of fermentation, drying, roasting, and grinding. The cocoa butter makes up about 50% of the cocoa bean's mass. It is composed primarily of triglycerides, with oleic acid, stearic acid, and palmitic acid being the most abundant fatty acids. These fatty acids contribute to its emollient properties, making it a popular choice for moisturizers and lotions.

Beyond its culinary and cosmetic uses, kakaovõil has also been traditionally used for medicinal purposes, though scientific evidence supporting many of these claims is limited. Its aroma is distinct and often associated with chocolate. The quality and flavor of kakaovõil can vary depending on the origin of the cocoa beans and the processing methods used. It is a stable fat, which contributes to the shelf life of products it is incorporated into.