| Identification | Back Directory | [Name]
COCOA BUTTER | [CAS]
8002-31-1 | [Synonyms]
Cocoaoil
COCOAFAT
COCO BUTTER
COCOA BUTTER
cacao butter
Cocaobeanoil
Cocoaabsolute
THEOBROMA OIL
Cocoa bean oil
Cocoabeanextract
Cocoaoilabsolute
Cocoashellextract
Cocoaessence,dark
Cocoaessence,white
Cocoa Butter, White
Cocoa Butter - Natural
Cocoa Butter - Organic
COCOA BUTTER DEODORIZED
TIANFU-CHEM COCOA BUTTER
Cocoabeans,methanolextract
Cocoa Butter - Cosmetic Grade
CocoaBeansAbsolute,colourlessMD
THEOBROMA CACAO (COCOA) SEED BUTTER | [MDL Number]
MFCD00146492 |
| Hazard Information | Back Directory | [Chemical Properties]
Yellowish-white solid; chocolate-like
taste and odor. D 0.858–0.864 (100/25C), mp 30–
35C, refr index 1.4537–1.4585 (40C), saponification
number 188–195, iodine number 35–43. Insoluble
in water; slightly soluble in alcohol; soluble in
boiling dehydrated alcohol; freely soluble in ether
and chloroform. Combustible. | [Definition]
Extractives and their physically modified derivatives. Theobroma cacao, Sterculiaceae. |
| Chemical Properties | Back Directory | [Odor]
at 100.00 %. chocolate dark chocolate cocoa powdery milk chocolate | [Odor Type]
cocoa | [Uses]
Cocoa Butter is the fat obtained by pressing chocolate liquor,
obtained from roasted cocoa nibs, to yield cocoa butter and press-
cake. it has a melting point of approximately 33°c but is a hard,
brittle solid at room temperature. it is used in the manufacture of
coatings for candies, the coatings consisting mainly of mixtures of
roasted cocoa nibs, sugar, and cocoa butter. it is also used in confec-
tions. it is also termed cacao butter. | [EPA Substance Registry System]
Cacao butter (8002-31-1) |
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