Cocoa Butter Structure and Use

Cocoa butter represents the fat that is hard-pressed out of the cocoa bean (Theobromo cacao). It is pale yellow in color, very solid at room temperature, has the odor of chocolate, and melts at average body temperature. The official melting point of cocoa butter is 34.1 °C (93.4°F).

The triglycerides of cocoa butter have a unique mix of fatty acids. These fatty acids are the 16 carbon saturate palmitic acid (24%), the 18 carbon saturate stearic acid (35%), and the 18 carbon monounsaturate oleic acid (38%). The remaining 2 percent of the fatty acids are mainly the 18 carbon polyunsaturated fatty acid - linoleic acid. Cocoa butter is a very stable fat that does not become sour under normal conditions of use.Typical tocopherol and tocotrienol (vitamin E) values are 11 mg/kg a-tocopherol, 170 mg/kg y-tocopherol, 17 mg/kg 5-tocopherol, and 2 mg/kg a-tocotrienol for a total of 200 mg/kg.

Cocoa Butter
Cocoa butter is a rather exclusive fat that cannot be completely replaced by other fats and oils for chocolate candy manufacture without altering the physical properties of the candy. Cocoa butter equivalents or replacers that are utilized for candies and confections include illipe butter, shea butter, fractionated and/or hydrogenated coconut, palm and palm kernel oils, and partially hydrogenated soybean and/or cottonseed oils.
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