Cocoa Butter Deodorized

Cocoa Butter (Theobroma Cacao) From the Mexican word "cacauati" (cacao) and Greek work "Theobroma" (food of the Gods) . . . Cocoa trees generally grow in Central and South America and produce a brown fruit with about three dozen long seeds (cocoa (beans). Only after roasting and rolling the cocoa beans does the taste of the cocoa appear. Because of the caffeine naturally found in cocoa, the seeds have a diuretic and stimulant effect. Oils by Nature Deodorized Cocoa Butter is a truly deodorized butter with no odor. White in color with a hard texture (softness rating of 10) this butter is perfect in any application where you need the properties of cocoa butter without the chocolate scent. Cocoa Butter Deodorized is a white vegetable fat most often used to soften and lubricate the skin. Although a solid at room temperature, Cocoa Butter melts on contact with the skin. That's why it’s often used in lip balms and skin creams. Cocoa Butter is a super emollient made during the manufacture of cocoa and chocolate. It comes in two forms, natural prime pressed and deodorized. The natural Cocoa Butter has retained its chocolate scent , while the deodorized Cocoa Butter is odorless. Today pregnant women across the world smooth Cocoa Butter on their bellies to help prevent and minimize stretch marks. Although used to make hard soaps, too much Cocoa Butter will cause a soap to crack. Only about 15 percent Cocoa Butter (total fats and oils) should be used. Cocoa Butter is not recommended for oily skin. Common Uses of Cocoa Butter Thickening agent in cosmetics Mixed with natural oils Balms, lotions, creams, lipsticks Hard soaps Food Benefits of Cocoa Butter Softens and protects dry, chapped skin Treats skin irritations Helps erase wrinkles on neck, around eyes and mouth Aids to minimize stretch marks from pregnancy Adds a firming agent to products COCOA BUTTER TECHNICAL DATA SHEET TRADE NAME:OBN 455 BC/R CHEMICAL NAME:COCOA BUTTER (DEODORIZED) INCI NAME:THEOBROMA CACAO CAS NUMBER:8002-31-1 EINECS NUMBER:3101276 U.M. Test Methods Range Physical status at 25C° Visual Solid Acid value mgKOH/g AOCS Cd3a-63 <2 Iodine value gI2/100 AOCS Tg2a-64 30 – 45 Saponification value mgKOH/g ISO 3657-1988 185 – 200 Peroxide value meq02/Kg Internal method <2 Color Gardner AOCS 1a64-82 <6 Unsaponifiable matter % Internal method <1 Pour point °C ASTM D97-87 24 – 28 Melting point °C AOCS Cc3-25 28 – 36 Fatty acids composition %(GLC): Lauric acid C12:0 Tr. Myristic acid C14:0 <0.5 Palmitic acid C16:0 25 – 35 Palmitoleic acid C16:1 <0.5 Margaric acid C17:0 <0.1 Margaroleic acid C17:1 <0.1 Stearic acid C18:0 28 – 38 Oleic acid C18:1 29 – 41 Linoleic acid C18:2 2 – 7 Alpha-Linolenic acid C18:3 <0.8 Arachidic acid C20:0 <1.5 Eicosanic acid C20:1 <0.5 Behenic acid C22:0 <0.3 Erucic acid C22:1 Tr.