Cocoa Butter

Cocoa Butter

Cocoa butter is the natural fat extracted from cocoa beans through pressing cocoa liquor, used as a premium emollient fat, texturizer, and flavor carrier providing sharp melting point, snap, and authentic chocolate notes. In the food industry, it delivers smooth mouthfeel, controlled meltdown, and bloom resistance ideal for chocolate confectionery, coatings, and bakery applications.

Food Industry Applications

• Confectionery: Forms the base for chocolate bars, pralines, coatings, truffles, and compound chocolates to ensure smooth melting, snap, gloss, and stable crystallization.

• ​Baked Goods: Adds richness, gloss, tenderness, and flavor to pastries, cookies, shortbreads, fillings, ganaches, and cakes as a premium fat mimicking butter performance.

• ​Dairy Products: Improves creaminess in ice creams, yogurts, custards, white chocolate alternatives, and frozen desserts by stabilizing emulsions and preventing ice crystallization.

• ​Beverages: Stabilizes emulsions in chocolate drinks, syrups, mochas, and hot chocolate for better suspension, flavor release, and mouthfeel. [ from prior]

• Processed Foods: Provides structure in candies, spreads, nut butters, low-sugar products, and nut spreads with consistency, shelf life, and clean chocolate profile.

Other Industry Applications

In cosmetics, moisturizes skin in lotions, lip balms, soaps, and hair care; in candles, offers clean-burning wax blends.