Raw Cocoa Butter is the natural fat extracted from cocoa beans during processing of cocoa mass. It is unrefined and non-deodorized, preserving its characteristic cocoa aroma. Rich in saturated fats and antioxidants, it's used extensively in premium chocolate production, cosmetics, and nutraceutical formulations.
Raw Cocoa Butter is the natural fat extracted from cocoa beans during processing of cocoa mass. It is unrefined and non-deodorized, preserving its characteristic cocoa aroma. Rich in saturated fats and antioxidants, it's used extensively in premium chocolate production, cosmetics, and nutraceutical formulations.
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Food & Nutrition
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Food Ingredients
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Chemical Properties & Specifications
Used as the main fat in dark, milk, and white chocolates.
Applied in fillings, coatings, and premium baked goods.
Used in functional foods for its antioxidant and healthy fat profile.
Forms the base of lip balms, moisturizers, and body butters for its emollient properties.
Typically 34–38°C, allowing smooth melt-in-mouth properties in chocolates.
No, it retains its natural cocoa aroma—ideal for flavor-rich and natural cosmetic applications.
Yes, it is certified organic when sourced accordingly.
Keep in a cool, dry place below 25°C; avoid direct sunlight and high humidity.
Rich in stearic (~35%), palmitic (~25%), oleic (~35%) acids.
Yes, compliant for dual-use with appropriate certification.
Free Fatty Acids ≤ 1.5%, Peroxide Value ≤ 5 meq/kg
COA, Organic Certificate (if applicable), MSDS, Pesticide Report
CAS No. : 956139-21-2
Category : Agro Intermediates
CAS No. : 23564-05-8
Category : Technical
Sub-Category : Fungicide
Description: It's a systemic broad-spectrum fungicide, can be used in crops, economic crops, and economic crop's ...
