Cocoa Butter

The natural edible fat extracted from cocoa beans (Theobroma cacao) by hydraulic pressing of cocoa liquor, serving as the structural and sensory base of chocolate and a premium ingredient in cosmetic and pharmaceutical applications.

Pale yellow to ivory solid at room temperature with a sharp melting profile around 34 °C to 38 °C, just below human body temperature. Characteristic cocoa aroma in natural grades; deodorized grades are neutral.

We supply food-grade and cosmetic-grade Cocoa Butter from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Natural, deodorized, organic-compliant, and certified-organic grades are available on request.

Common market grades include Natural Pressed Cocoa Butter (full cocoa aroma, used in premium chocolate), Deodorized Cocoa Butter (neutral aroma, used in white chocolate and cosmetics), and Pharmaceutical Grade for suppository and softgel applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering fatty acid profile, peroxide value, acid value, melting point, refractive index, heavy metals, and microbiology.

Cocoa butter is the pressed fat fraction of cocoa beans (Theobroma cacao), the same agricultural commodity that yields cocoa solids and cocoa powder. Roasted, ground cocoa nibs produce cocoa liquor, which is then hydraulically pressed to separate the butter from the defatted solids.

The fatty acid profile is distinctive among edible fats: approximately one-third each of stearic acid (C18:0), oleic acid (C18:1), and palmitic acid (C16:0), with small amounts of linoleic and arachidic acids. This composition produces a fat that is solid and brittle at room temperature, melts sharply over a narrow temperature range around body temperature, and crystallizes in six polymorphic forms (Forms I through VI), of which Form V is the desired structure for finished chocolate.

Regulated as a conventional food ingredient under all major food codes, with specific compositional definitions in EU Directive 2000/36/EC for use in chocolate. Listed in USP, EP, JP, and BP pharmacopoeias as Cacao Butter or Theobroma Oil, where it is the traditional suppository base.

The functional and economic role of cocoa butter is set by its polymorphism. The tempering process used in industrial chocolate manufacturing is a controlled crystallization sequence that selects Form V crystals, producing the gloss, snap, and bloom resistance that characterize premium finished chocolate. No other natural fat exhibits this combination of crystallization behavior and oral melting profile.

Commercial pricing is influenced by global cocoa bean supply, with significant volatility tied to harvest conditions in West Africa (the source of approximately 70% of world cocoa production). Cocoa butter substitutes and replacers (made from palm oil, shea, or other tropical fats) compete in the cost-sensitive segment, but pure cocoa butter remains the only material permitted in products labeled as chocolate in major regulated markets.

• Chocolate manufacturing; the essential structural fat that provides snap, melt-in-the-mouth profile, and bloom resistance
• White chocolate manufacturing; the principal lipid alongside milk solids and sugar
• Chocolate coatings, fillings, and confectionery couvertures
• Premium baked goods, biscuit fillings, and dessert applications
• Pharmaceutical suppositories and rectal/vaginal pessaries; the traditional and pharmacopoeial suppository base
• Premium cosmetic and skincare products including lip balms, body butters, lotions, and creams
• Hair care products, conditioners, and styling balms
• Soap manufacturing for premium and luxury bar soaps
• Massage and spa-product formulations