| Used Part : | Cocoa beans. |
| Extraction : | Cold pressing. |
| Main Components : | Oleic acid, stearic acid, palmitic acid. |
| Oil Characteristics : | Pale yellow to brown vegetable fat that liquifies at 34 degrees Celsius, with a chocolate smell. |
| Properties : | Antioxidant, protective, nourishing, perfuming, healing. |
It is used in making white chocolate. Cocoa butter is also used as cooking fat to stir-fry vegetables or even cook pancakes
It has long been used in parapharmacy in the composition of suppositories, creams, lip balms and solar oils.
Not known.
| Used Part : | Cocoa beans. |
| Extraction : | Cold pressing. |
| Main Components : | Oleic acid, stearic acid, palmitic acid. |
| Oil Characteristics : | Pale yellow to brown vegetable fat that liquifies at 34 degrees Celsius, with a chocolate smell. |
| Properties : | Antioxidant, protective, nourishing, perfuming, healing. |
It is used in making white chocolate. Cocoa butter is also used as cooking fat to stir-fry vegetables or even cook pancakes
It has long been used in parapharmacy in the composition of suppositories, creams, lip balms and solar oils.
Not known.
