Master plant: Theobroma cacao L.
Sterculiaceae (Cacao family)
INCI: Theobroma cacao butter
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.
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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