Cocoa Butter
| Botanical Name | Theobroma Cocoa |
| C.A.S No. | 84649-99-0 / 8002-31-1 |
| EINECS | 283-480-6 |
| INCI Name | Theobroma Cocoa |
| Visual Description | Creamy to Yellowish , Hard Solid Fat |
| Part of Plant Processed | Seed Kernel (Extracted from the Fruit) |
| Process of Production | Cold Pressed |
The cocoa tree is an evergreen that can reach a height of 15 meters and survive for up to 60 years. A cocoa bean has a length and width of around two centimeters and weighs about one gram. Either pressing pre-roasted, ground, and warmed liquid cocoa paste, or pressing cocoa beans, yields cocoa butter. Finally, the refined cocoa butter is created in this manner. This is the raw material for goods like chocolate, press waste is transformed into cocoa powder.
It has other applications lin various skin creams, hair conditioners, moisturisersand colour cosmetics. Used also as a natural make up remover.
When applied on the skin, it gives the skin an overall good look and feel.
Application
- various skin creams
- Hair conditioners
- Moisturizers
- Colour cosmetics
