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Cocoa Butter

Other Names: Cacao butter, theobroma oil
Sp. Gr.: 0.86
Viscosity: Variable, depending on how it was put in solution and at what temperature it is being handled. Can range from a few hundred cPs. to several thousand cPs.

Remarks: Yellowish-white, brittle solid with chocolate-like taste and odor m.p. 35ºC / 95°F.; insoluble in water; slightly soluble in alcohol; soluble in boiling alcohol. Used in making candies, pharmaceuticals, and soaps.

Pump Notes: Cast iron construction is usually satisfactory but stainless steel may be required. Pump jacketing may be required to keep the product liquid.