Cocoa Butter
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Cocoa Butter
Contents
Description
Cocoa butter is a semi-solidified oil obtained from Cocoa Beans.
Cocoa butter has a high content of saturated fats derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.
The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid, Stearic Acid, and oleic acids.
Cocoa butter is obtained from whole Cocoa Beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cocoa beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste.
Some food manufacturers substitute less expensive materials such as vegetable oils and fats (fillers and over-sized packaging) in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter colour and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.