Cocoa butter, also called Theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavour and aroma. Its melting point is just below human body temperature. Cocoa butter is the reason behind the melting texture of chocolate in our tongue.
Cocoa butter is taken from cocoa seeds inside the cocoa.
Cocoa tree can live up to hundred years and takes more than five years to bear fruit. Each tree produces 20-30 pods every year. Cocoa is originated in America but Western African Countries especially Côte d’Ivoire and Ghana are the leading producers of cocoa in 21st century. Each Cocoa pod can hold up to 30-40 Cocoa seeds. These beans(seeds) are fermented for some days and they are left to dry either in sun or roasted. There are mainly 3 types of Cocoa. Forestero Crioll,Trinitario. The roasted beans then undergo a process called Kibbling (grind or chop into small pieces) and then it is winnowed (blow a current of air through (grain) to remove the chaff/skin) to just leave the nibs (the part without husk/skin/chaff). Grinding these nibs between rollers produces a thick chocolate cream called Cacao liquor. Cacao liquor is the basic ingredient for all Cocoa products and chocolates. About 53 percentage of Cocoa butter is present in this liquor. Pressing the liquor through screw press or strainer (not easy) to collect pure Cocoa Butter. Then leave it to cool in the refrigerator and we are done! Chocolate industry has the most usage for Cocoas and that’s why Dark Chocolates are beneficial for health.
FEATURES OF COCOA BUTTER
- Cocoa butter quickly melts at body temperature that’s why some chocolates are melting when we place it in our pockets.
- Cocoa butter has properties that reduces blood pressure
- It contains vitamin A, C, E which are antioxidants
- . Cocoa beans are a high-antioxidant food, since they contain a significant amount of polyphenol and flavonoid antioxidants.
- Polyphenols are a group of over 500 phytochemicals, which are naturally occurring micronutrients in plants.
USES OF COCOA BUTTER
- High antioxidant food
- Beneficial for improving immunity
- Used in preparation of Healthy Chocolates
- Gives chocolate that melting form while having
- Prevents skin dryness and peeling because of moisturizing properties.
- Heals dry lips
- Helps in reducing signs of aging by giving good moisturizing and hydration to skin and polyphenol act as a medicine to skin problems like rashes etc.
- Soothes Burns, Rashes and Infections
- Rub a small amount of pure cocoa butter into burnt skin to help skin replenish.
- One of the biggest advantages of cocoa butter is that it’s a very stable fat, meaning it isn’t likely to spoil and become rancid when heated. Unlike more delicate fat sources, such as those rich in polyunsaturated fat (like vegetable oils) or monounsaturated fat (like olive oil), saturated fats retain their nutrients and chemical composition easily even when manufactured and used in cooking.
- Helps prevent cardiovascular diseases as it is a healthier fat. It contains: stearic acid (about 24 percent to 37 percent of total fat content)
- palmitic acid (24 percent to 30 percent)
- myristic acid (0 percent to 4 percent)
- arachidic acid (around 1 percent)
- lauric acid (only about 0 percent to 1 percent).
Compiled by: Mr. Prince Philip; IV Semester BHM
- Youtube – https://youtu.be/YkIeiJZbwnM
- Wikipedia- https://en.m.wikipedia.org/wiki/Cocoa_butter
- Dr. Axe – https://draxe.com/cocoa-butter/