product description
Master plant: Theobroma cacao L.
Sterculiaceae (Cacao family)
Oleum cacao
INCI: Theobroma cacao butter
Origin:
Originally the cacao-tree was native to the tropical regions of Central and South America. The colonization of the 17th and 18th century led to the spreading to South-East Asia and Africa. Already the Aztecs, Mayas and Incas regarded cocoa as precious food, as well as a base for nursing means and ointments. Today the cacao-tree is found worldwide in tropical areas.
The cultivation of the cacao-tree is very laborious. The ripe fruits have to be harvested by hand. They are approx. 15 cm long, yellow to reddish-brown and contain approx. 60 seeds.
The fat is obtained by cold-pressing of the roasted seeds.
Characteristics and subtances:
Our cocoa butter organic comes from controlled organic farming and is yellowish white.
The cocoa butter in general is a solid at room temperature fat of buttery consistency (the melting point is about 30 - 35 ° C), about 30 - 38% oleic acid, and 55 - 68% saturated fatty acids (especially stearic and palmitic acid ) having. The fat accompanying substances contain more than 30 different phytosterols and triterpene alcohols.
Applications:
Cocoa butter's wide range of applications includes use in the food industry, where it is used to add milk and melted chocolate, couverture, chocolates and also as a component of nougat.
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