Cocoa Butter
Cocoa butter is a hard, brittle butter pressed from cocoa beans. It forms a protective layer on the skin and adds hardness to soap. Choose refined (odourless), virgin (natural chocolate aroma), or organic raw.
There are 4 products.
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Choose the right cocoa butter
| Refined | Virgin | Organic raw | |
|---|---|---|---|
| Processing | Expeller pressed,deodorised | Expeller pressed | Cold-pressed, organic |
| Scent | Odourless | Natural chocolate | Characteristic cocoa |
| Colour | Yellowish | Yellow | Yellow |
| Form | Block or pellets | Block | Wafers (2–3 g) |
| Melting point | 30–34 °C | 31–35 °C | 30–34 °C |
| Best for | Scented products | A natural cocoa note |
Organic products; wafers dose easily |
The selection includes both regular and organic raw cocoa butter. Organic unrefined cocoa butter has a rich, chocolatey scent, and during production, the temperature never exceeds 30 degrees. This helps it retain all the antioxidants and other skin-beneficial microelements. In cosmetics, raw cocoa butter keeps its strong cocoa aroma, which can sometimes clash with added fragrances. For a product where fragrance or essential oils stand out more clearly, refined cocoa butter is a better choice, offering a mild aroma that doesn’t interfere with other scents.
Key properties
- Forms a protective, moisture-retaining layer on the skin
- Adds hardness to cold-process soap
- Suits lip balms and winter salves
- Virgin and organic give a natural chocolate aroma
Fatty acid profile (typical)
| Fatty acid | ~% | Effect |
|---|---|---|
| Stearic | ~34 | Hardens products ,creates protective layer |
| Oleic | ~34 | Moisturises |
| Palmitic | ~26 | Softens skin |
| Linoleic | ~3 | creates barrier |
Usage rates
| Product | Rate |
|---|---|
| Cream / lotion (oil phase) | 2–5% |
| Body butter / balm | 5–15% |
| Lip balm | 5–15% |
| Soap (cold process) | up to 15% |
In soap
Saponification value 188–198 mg KOH/g (CoA), roughly NaOH 0.135 / KOH 0.190. Adds hardness to cold-process soap – use up to 15% of oils.
Technical details
| Property | Value |
|---|---|
| INCI | Theobroma Cacao Seed Butter |
| CAS | 8002-31-1 |
| Appearance | Solid, melts at body temperature |
| Melting point | Refined/organic 30–35 °C |
| Free fatty acids | up to 1.5–1.7% (as oleic) |
| Saponification value | 188–198 mg KOH/g |
| Comedogenicity | 4 |
For summer and winter use
The Omega-9 fatty acids found in cocoa butter help maintain skin elasticity and softness. The antioxidant properties slow down the signs of skin aging.
The Omega-6 and Omega-3 fatty acids found in butter have anti-inflammatory properties. Therefore, it also helps soothe skin irritated by sunburn, helping to seal and prolong the tan. Although cocoa butter supports tanning, it is not suitable as a substitute for sunscreen, as it does not block UV radiation.
Cocoa butter creates a protective layer on the skin's surface that retains moisture and is therefore particularly suitable for use in lip balms and various winter ointments that have a protective effect against cold and wind.
However, as a pore-clogging butter, cocoa butter is not suitable for every facial skin type. For problematic skin, it is better to usw shea butter.
Storing cocoa butter
Cocoa butter should be stored at room temperature, protected from light. The product is packaged in a resealable container.
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