INCI: Theobroma cacao Butter.

Manufacturer: Cote d'Ivoire

Appearance: solid mass of light yellow color with a chocolate aroma.

Composition: stearic acid (over 90%), oleic acid, linoleic acid, caffeine, tannins, vitamin F.

Unrefined natural cocoa butter is a vegetable fat of light yellow, hard and brittle consistency at room temperature, with a characteristic odor (aroma of roasted cocoa beans), quickly and completely melting in the mouth, without extraneous greasy taste. Cocoa butter is extracted from cocoa beans by pressing.

No chocolate production in the world is complete without cocoa butter. Cocoa butter has found application in pharmaceuticals. It contains methylxanthine, caffeine and tannin, which have a healing effect, stimulate blood circulation, and normalize the outflow of blood and lymph. Cocoa butter is used by manufacturers of laxatives and painkillers, medicinal suppositories, ointments.

Cocoa butter has regenerating properties. This is due to the fact that it includes a whole complex of acids: stearic, palmitic, oleic and linoleic, which made this raw material in demand in the cosmetic industry as an integral component of skin and hair creams, lipsticks and anti-cellulite products. Fatty acids restore cell membranes, help retain moisture in the skin, and the contained polyphenols have strong antioxidant activity, which prevents the appearance of wrinkles.

Shelf life: 2 years