Cocoa butter 894218 225845410 2008-07-15T17:47:49Z Vladsinger 3585009 the powder is the non-fat portion - it is not derived from butter, but separated {{Refimprove|date=May 2008}} [[Image:Cocoa butter p1410148.JPG‎|thumb|Cocoa butter]] '''Cocoa butter''', also called '''theobroma oil''', is the pale-yellow, pure edible [[vegetable fat]] of the [[cacao]] bean. It is the substance used to make solid chocolate bars. It is mixed with varying amounts of [[cocoa powder]] to produce solid pieces of chocolate. Cocoa butter is extracted from the cacao beans and can be used to make [[chocolate]], [[pharmaceuticals]], [[ointment]]s, and [[toiletries]].<ref>{{cite web |url=http://www.britannica.com/eb/article-9024603/cocoa-butter |title=Cocoa butter -- Britannica Online Encyclopedia |work=Britannica Encyclopedia article |date=July 1998 |accessdate=2007-09-10}}</ref> Cocoa butter has a mild chocolate [[flavor]] and [[aroma]]. == Creation == During processing of the cacao bean, [[cocoa solids]] and cocoa butter are separated out at an early stage. The two are recombined in the manufacture of regular (brown) [[chocolate bars]]. The confection known as [[white chocolate]] contains cocoa butter but not cocoa powder. == Uses == Because of the melting temperature of cocoa butter, it is often used in pharmaceuticals as a base for [[suppository|suppositories]]. It is able to be stored at room temperature, but readily melts at body temperature, releasing the medication. Cocoa butter is one of the most stable fats known, containing natural [[antioxidants]] that prevent [[Rancidification|rancidity]] and give it a storage life of two to five years, making it a good choice for non-food products. The smooth texture, sweet fragrance and [[emollient]] property of cocoa butter make it a popular ingredient in [[cosmetics]] and skin care products, such as [[soap]]s and lotions. == Chemical properties == The most common form of Cocoa butter has a [[melting point]] of around 34 to 38 degres [[Celsius]] (93 to 100 degrees [[Fahrenheit]]), rendering chocolate a solid at [[room temperature]] that readily melts once inside the [[mouth]]. Cocoa butter displays [[Polymorphism_%28materials_science%29|polymorphism]], having α, γ, β', and β crystals, with melting points of 17, 23, 26, and 35–37 °C respectively. The production of chocolate typically uses only the β crystal for its high melting point. A uniform crystal structure will result in smooth texture, sheen, and snap. Overheating cocoa butter converts the structure to a less stable form that melts below room temperature. Given time, it will naturally return to the most stable β crystal form. {{Fatsandoils}} [[Category:Vegetable fats]] [[da:Kakaosmør]] [[de:Kakaobutter]] [[es:Manteca de cacao]] [[fr:Beurre de cacao]] [[ko:코코아 버터]] [[it:Burro di cacao]] [[he:חמאת קקאו]] [[hu:Kakaóvaj]] [[nl:Cacaoboter]] [[nds-nl:Kakoubutter]] [[ja:ココアバター]] [[pl:Masło kakaowe]] [[pt:Manteiga de cacau]] [[sl:Kakavovo maslo]] [[sv:Kakaosmör]] [[zh:可可脂]]