Cocoa butter
α-Linolenic acid (0–1%) | |
Properties | |
---|---|
Food energy per 100 g (3.5 oz) | 3,699 kilojoules (884 kcal)[1] |
Melting point | 34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F) |
Solidity at 20 °C (68 °F) | solid |
Refractive index | 1.44556–1.44573 |
Iodine value | 32.11–35.12, 35.575 |
Acid value | 1.68 |
Saponification value | 191.214, 192.88–196.29 |
Cocoa butter, also called theobroma oil, is a pale-yellow, edible
Extraction and composition
For use in chocolate manufacture, the cocoa beans are first fermented and then dried. The beans are then roasted and separated from their hulls to produce cocoa nibs.[4] About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.[5] Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.[6]
Cocoa butter contains a high proportion of saturated fats also with the monounsaturated oleic acid in each triglyceride. The predominant triglycerides are POS, SOS, and POP, where P = palmitic, O = oleic, and S = stearic acid residues.[7][8][9][10] Cocoa butter, unlike non-fat cocoa solids, contains only traces of caffeine and theobromine.[11]
Fatty acid | Percentage |
---|---|
Arachidic acid (C20:0) | 1.0% |
Linoleic acid (C18:2) | 3.2% |
Oleic acid (C18:1) | 34.5% |
Palmitic acid (C16:0) | 26.0% |
Palmitoleic acid (C16:1) | 0.3% |
Stearic acid (C18:0) | 34.5% |
Other Fatty Acids | 0.5% |
Adulterants and substitutes
Some food manufacturers substitute less expensive materials in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.[13]
Owing to the high cost of cocoa butter,[14][15] substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.[12]
Substitutes include:
.Uses
Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate). This application continues to dominate the consumption of cocoa butter.
Pharmaceutical companies use cocoa butter extensively. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.[18]
Personal care
For a fat melting around body temperature, cocoa has good stability. This quality, coupled with natural
Physical properties
Cocoa butter typically has a
Further reading
- Jahurul, M. H. A.; Zaidul, I. S. M.; Norulaini, N. A. N.; Sahena, F.; Jinap, S.; Azmir, J.; Sharif, K. M.; Omar, A. K. Mohd (1 August 2013). "Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics" (PDF). Journal of Food Engineering. SI: Extraction and Encapsulation. 117 (4): 467–476. ISSN 0260-8774.
References
- ^ "Cocoa butter amounts converter". Convert-to.com. 15 August 2011. Retrieved 3 November 2016.
- ^ "Cocoa butter". Encyclopædia Britannica. July 1998. Retrieved 10 September 2007.
- ^ Adams, Ashley (12 August 2019). "Is Cocoa Butter Vegan and Dairy-Free?". The Spruce Eats. Dotdash Meredith. Retrieved 30 January 2024.
- ^ a b Industrial Chocolate Manufacture and Use, 4th Edition, ed S.T. Beckett, Chapter 12, G. Talbot
- ^ "Cocoa butter pressing". The Grenada Chocolate Company. Archived from the original on 6 October 2007.
- ^ The Nibble. "The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter". Retrieved 3 March 2009.
- .
- ^ "Composition of the Cocoa Bean". Hershey Center for Health & Nutrition. Retrieved 20 November 2012.
- PMID 11048595.
- S2CID 30329861.
- ^ "USDA nutrient database". Nal.usda.gov. 5 October 2016. Archived from the original on 3 March 2015. Retrieved 3 November 2016.
- ^ a b c Frank, Jill (24 October 2014). "Cocoa Butter Alternatives in Chocolate". Prospector.
- ISBN 978-3-527-30673-2.
- ^ "Cocoa butter prices, bean futures soar". www.foodbusinessnews.net. Retrieved 27 February 2019.
- ^ Moriarty, Andrew. "Cocoa Price: The full story behind the cocoa bean price increase". www.mintecglobal.com. Archived from the original on 3 March 2021. Retrieved 10 March 2022.
- .
- PMID 25328175.
- ^ Chew, Norma (24 November 2011). "What Are The Benefits of Cocoa Butter?". LiveStrong. Retrieved 20 November 2012.
- ^ Skrzypiec, Marcin (12 January 2016). "Can Cocoa Powder Go Bad?". Can It Go Bad?. Retrieved 10 March 2022.
- S2CID 45024885.