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Cocoa butter / cacao butter
Cocoa butter is a natural vegetable fat extracted from the cocoa bean. It is an important ingredient in chocolate making and is known for its soft, creamy texture and rich, chocolaty flavor. To produce cocoa butter, cocoa beans are first roasted and ground to release the cocoa butter, which is then separated from the cocoa powder by hydraulic pressing. B2B suppliers, producers and wholesalers usually sell cocoa fat in solid form, but it melts at 34-38°C. Cacao butter has a pale yellow to light yellow coloration and a pleasant cocoa-like odor. On a chemical basis, the butter consists mainly of triglycerides of various fatty acids and sometimes also contains small amounts of sterols, stigmasterol, campesterol, ß-sitosterol and cholesterol.
In food production, cocoa butter is primarily used in chocolate production due to its soft texture and pure flavor. Cocoa fat can also be used as an ingredient in other confectionery products such as chocolate truffles, couverture, chocolate cream and chocolate cookies, as well as baked goods, savory sauces and marinades, non-dairy milks, ice cream, yogurt, snack bars, cereals, energy bars and non-dairy desserts.
The market for cocoa butter is relatively stable and has increased in recent years. The increasing popularity of chocolate and other confectionery products, as well as the rising demand for natural and organic ingredients, have contributed to the growth of the cocoa butter market. The global cocoa butter market is highly competitive and dominated by a large number of B2B suppliers and manufacturers.
In addition to food manufacturers, cocoa butter is purchased by companies in the perfume manufacturing industry, the cosmetics industry for the production of lotions, creams, and hair care products, and manufacturers of soaps, candles, and massage oils. Cocoa fat is also used as an excipient in pharmaceutical products.
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