Deodorized Cocoa Butter

Deodorized cocoa butter is a refined, odorless version of natural cocoa butter, extracted from fermented cocoa beans through mechanical pressing. It undergoes steam deodorization to eliminate the strong chocolate aroma while retaining its beneficial properties, such as hydration, antioxidants, and emollient effects. Ideal for soap making, cosmetics, haircare, and pharmaceuticals, it offers a neutral scent, making it versatile for formulations where cocoa fragrance is undesirable.

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Products Description
Specification

1. Odorless & Neutral
Steam-deodorized to remove the intense chocolate scent, ensuring compatibility with fragranced products.
Mild, almost odorless profile—perfect for sensitive skin or formulations requiring a neutral base.

2. High Antioxidant Content
Retains natural polyphenols (e.g., flavanols) and vitamin E, which combat free radicals and delay skin aging.
More antioxidants than white refined cocoa butter (no bleaching process).

3. Superior Stability & Texture
Solid at room temperature (20–25°C) with a smooth, creamy melt-on-skin feel.
High melting point (34–38°C) ensures stability in warm climates or during storage.
Long shelf life (2–5 years) when stored properly.

4. Versatile Applications
Cosmetics & Skincare:
Moisturizers, lotions, lip balms, ointments, and soaps.
Reduces stretch marks, chapped lips, and dry/burned skin.
Haircare: Conditions dry hair, adds shine, and reduces frizz.
Food Industry: Used in white chocolate or formulations requiring a neutral cocoa butter base.

5. Ethical & Sustainable Sourcing
Often available as Fair Trade or organic, supporting ethical cocoa farming practices.

Parameter	Details
Color	Off-white to light tan (unbleached, retains natural hue)
Texture	Solid, slightly rough edges; melts to a velvety liquid when heated
Odor	Mild to nearly odorless (faint cocoa note possible in some batches)
Melting Point	34–38°C (93–101°F)
Fatty Acid Profile	Stearic acid (34–36%), Palmitic acid (24–30%), Oleic acid (34–38%)