Cocoa butter

Cocoa butter (CAS 8002-31-1), also known as theobroma oil, is a natural vegetable fat extracted from cocoa beans and used across food, cosmetics, and pharmaceutical manufacturing.

Its controlled melting behavior and smooth texture make it a preferred base material for products requiring precise melt-release or skin-feel performance in various industrial applications.

In confectionery, it is the primary structuring fat in chocolate, controlling snap, gloss, and mouthfeel in finished bars and coatings. Cosmetic formulators use it as an emollient base.

In lip balms, body butters, and skin creams, its solid-to-liquid transition at skin temperature delivers a characteristic skin-feel. Pharmaceutical manufacturers rely on it as a suppository base.

It takes advantage of its sharp, consistent melting point for controlled drug release. It also functions as a binder and coating agent in tablet manufacturing and medicated confectionery.

The material is supplied as solid blocks, pellets, or pastilles, with pelletized forms preferred for ease of handling and metering. Standard grades include food-grade, FCC, BP, and Ph. Eur.

Deodorized and natural variants are available to suit different formulation requirements. Refined and unrefined options are both commercially stocked for diverse manufacturing needs.

Organic-certified material is also available for natural and clean-label product lines. This ensures compliance with global regulatory standards for food and pharmaceutical production.