For professionals in the chemical, cosmetic, and food industries, understanding the precise technical specifications of raw materials is fundamental to successful product development and manufacturing. Theobroma Cacao Seed Butter, commonly known as Cocoa Butter (CAS 8002-31-1), is a prime example of an ingredient whose properties dictate its application suitability. This article provides a technical overview for buyers seeking to integrate high-quality Cocoa Butter into their industrial processes.

Key Technical Specifications of Cocoa Butter

Cocoa Butter is characterized by a complex fatty acid profile that contributes to its unique physical and chemical properties. Below are the critical specifications that industrial buyers should consider:

  • CAS Number: 8002-31-1
  • Chemical Name: Theobroma Cacao Seed Butter
  • Appearance: Typically described as a yellowish-white to pale yellow solid.
  • Odor: Possesses a faint, characteristic chocolate-like aroma.
  • Melting Point: Ranges from approximately 30°C to 35°C (86°F to 95°F). This low melting point is crucial for its application in confectionery and topical products.
  • Solubility: Insoluble in water, but soluble in boiling dehydrated alcohol, ether, chloroform, and petroleum ether.
  • Saponification Value: Typically between 188-198. This indicates the amount of alkali required to hydrolyze the fat, a key parameter for soap making and esterification processes.
  • Iodine Value: Generally between 33-42. This measures the degree of unsaturation in the fatty acids, influencing its oxidative stability and hardening properties.
  • Assay: High-quality Cocoa Butter typically has an assay of 99% minimum.
  • Free Fatty Acids (as Oleic Acid): Low levels are desirable for stability and palatability in food products.

Fatty Acid Composition (Typical Ranges)

The primary fatty acids contributing to Cocoa Butter's properties are:

  • Palmitic Acid (C16:0): 5.00 – 12.00%
  • Stearic Acid (C18:0): 6.00 – 16.00%
  • Oleic Acid (C18:1, n-9): 66.00 – 78.00%
  • Linoleic Acid (C18:2, n-6): 5.00 – 14.00%

The high proportion of Oleic Acid contributes to its smoothness and ability to melt easily, while Stearic Acid provides some firmness.

Sourcing from a Reliable Manufacturer

When purchasing Theobroma Cacao Seed Butter for industrial use, it is vital to partner with a trusted supplier like NINGBO INNO PHARMCHEM CO.,LTD. We ensure that our product:

  • Meets rigorous quality standards (USP, BP, FCC).
  • Is available for bulk purchase at competitive wholesale prices.
  • Comes with complete documentation, including Technical Data Sheets (TDS) and Certificates of Analysis (COA).
  • Is manufactured with strict quality control to guarantee consistency and purity.

By understanding these technical specifications and sourcing from a reliable manufacturer, you can confidently integrate Cocoa Butter into your industrial applications, whether for advanced cosmetic formulations, premium confectionery, or other specialized uses. Contact us to request detailed specifications and a quote for your bulk Cocoa Butter requirements.