Description

Deodorized cocoa butter is the natural fat of the cocoa bean (Theobroma cacao), obtained by mechanical pressing of cocoa liquor. After pressing, the butter is filtered and deodorized by steam under vacuum. This step removes most of the volatile aroma compounds, leaving a fat with a mild odour and taste, a yellowish colour and a solid consistency at room temperature.

Compared with natural (non-deodorized) cocoa butter, the deodorized grade has a much lower sensory impact on the final product. This is the main reason it is chosen for white chocolate, light-coloured coatings, flavoured fillings and for cosmetic products where the formulator controls the fragrance profile.

The product is food grade and complies with the definition of cocoa butter in Directive 2000/36/EC (FFA max 1.75% expressed as oleic acid). It is also used as a cosmetic raw material – INCI: Theobroma Cacao (Cocoa) Seed Butter, CAS 8002-31-1, EC 232-303-0.

Technical aspects

Parameter Value
Melting point 30-34°C
Free fatty acids (FFA) Max. 1.75%
Moisture Max. 0.1%
Colour Yellowish
Taste and odour Mild, reduced cocoa notes
Aerobic plate count Max. 5,000 cfu/g
Yeast and mould Max. 50 cfu/g
E. coli Absent in 1 g
Salmonella Absent in 250 g
GMO Not present, not produced from GMO
Ionising radiation Not applied

Typical fatty acid profile of cocoa butter (indicative, not part of the specification): palmitic acid 25-27%, stearic acid 33-37%, oleic acid 33-36%, linoleic acid 2-4%. The high share of saturated fatty acids gives cocoa butter its sharp melting profile and good oxidative stability.

Cocoa butter is polymorphic. For chocolate and coatings the stable form V is required, so standard tempering procedures apply to the deodorized grade as well.

Full specification (DCB/7/F/E) and a Certificate of Analysis are supplied with every batch.

 

Application

Food industry

  • White chocolate and milk chocolate – fat phase where a neutral cocoa profile is preferred
  • Compound coatings, glazes and enrobing masses
  • Confectionery fillings, pralines, truffles, nut spreads
  • Ice cream coatings and inclusions
  • Bakery fats and laminated dough where a clean-melting vegetable fat is needed

Cosmetics

Deodorized cocoa butter is a standard emollient and occlusive in cosmetic formulations. It softens the skin, helps reduce transepidermal water loss and adds body and slip to emulsions. Because the cocoa aroma is largely removed, it does not interfere with essential oils or fragrance compositions. Typical uses:

  • Lip balms and lipsticks – structuring fat, gives gloss and a firm stick
  • Body butters, creams and lotions – typically 2-15% in emulsions, higher in anhydrous products
  • Solid bars, massage bars, hand-made and cold-process soaps (contributes hardness and a stable lather)
  • Hair conditioners and masks

Regulatory note: cocoa butter is not a restricted substance under the EU Cosmetics Regulation (EC) 1223/2009. The product safety assessment remains the responsibility of the cosmetic manufacturer. Documentation for the file (specification, CoA, allergen and GMO statements) is available on request.

Other

Cocoa butter is a traditional base for pharmaceutical suppositories. This product is supplied against a food specification; pharmacopoeial grade is not declared.

Storage

Store in a dry, clean warehouse at max. 20°C and relative humidity max. 70%, away from light and strong odours (cocoa butter readily absorbs foreign smells). Under these conditions the product remains stable throughout its declared shelf life. Avoid repeated melting and re-solidification, which can cause fat bloom in finished products.

Package

The product is available in standard bulk packaging, adapted to transport and storage requirements.

FAQ

Is deodorized cocoa butter used in the cosmetics industry?
Yes. Cocoa butter (INCI: Theobroma Cacao Seed Butter) is a common emollient in lip balms, body butters, creams, soaps and hair care. The deodorized grade is preferred when the formulation has its own fragrance or when the cocoa smell is not wanted in the final product.
What is the difference between deodorized and natural cocoa butter?
Both are pressed from cocoa liquor. Natural cocoa butter keeps its full cocoa aroma and taste. Deodorized cocoa butter is additionally steam-treated under vacuum, which removes most volatile aroma compounds. Melting behaviour and fatty acid composition are essentially the same.
Is the product completely odourless?
No. The specification declares a mild cocoa taste and odour. The aroma is significantly reduced compared with natural cocoa butter but not fully absent.
Does deodorized cocoa butter need tempering?
Yes. Like all cocoa butter it is polymorphic, and stable form V crystals are required for chocolate and coatings with good gloss, snap and bloom resistance.
What is the minimum order?
One 25 kg block. Prices decrease at 1,000 kg, 3,000 kg and 4,000 kg.

Deodorized Cocoa Butter

12,50EUR/kg

  1. Deodorized Cocoa Butter
  2. Deodorized Cocoa Butter Packshot
  3. cocoa butter block bulk
  4. cocoa butter
  5. deodorized cocoa
Deodorized Cocoa Butter

Presented images are for illustrative purposes only.

Order more, pay less

Quantity
Price
min. 25kg
12.50
EUR/KG
min. 1000kg
12.25
EUR/KG
min. 3000kg
12.00
EUR/KG
min. 4000kg
11.75
EUR/KG
Total:
Each:
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Customer support

Katarzyna Zając

Katarzyna Zając

contact@fdcm.eu

+48 577 124 466

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