CAS 8002-31-1 · HS 18040000

Cocoa Butter

Cocoa Butter is the natural fat pressed from roasted or unroasted cocoa beans of Theobroma cacao, characterised by a sharp melting profile that takes the fat from solid at room temperature to fully liquid near body temperature.

It presents as a pale yellow to ivory solid with a mild chocolate aroma in its native form and a more neutral profile after deodorisation, and serves as the structural lipid of chocolate confectionery and an emollient in cosmetics and pharmaceuticals.

We source bulk Cocoa Butter from top China manufacturers for our partners, working with several of them. The manufacturers are in Jiangsu and Zhejiang. For this ingredient the minimum order is 500 kg and a 20-foot container takes 16 MT, and a smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Minimum order: 500 kg
Qty in 20' FCL: 16 MT
Packaging: 190 kg steel drum or 25 kg jerrican

ISO 9001
HACCP
Halal
Kosher

Specifications

Grades / Types Available: Natural, Deodorized

Item	Specification
Appearance	Pale yellow solid fat
Melting Point	31-35°C
Free Fatty Acid (as oleic)	≤ 1.75%
Iodine Value	33-42
Saponification Value	188-198
Refractive Index (40°C)	1.456-1.458
Moisture	≤ 0.1%
Peroxide Value	≤ 4 meq/kg
Purity/Assay (Natural)	≥ 99.5%
Moisture/Loss on Drying	≤ 0.5%
pH	5.0 - 7.0
Heavy Metals	≤ 10 mg/kg
Lead	≤ 0.1 mg/kg
Arsenic	≤ 0.1 mg/kg
Total Plate Count	≤ 1000 cfu/g
Yeast & Mold	≤ 100 cfu/g

Common Markets Grades

Cocoa Butter is classified by the processing route and origin.

Natural (non-deodorised) cocoa butter retains the characteristic chocolate aroma and is preferred for craft chocolate and for cosmetic products where the aroma is part of what is sold.

Deodorised cocoa butter has been steam-stripped to remove volatile aroma compounds and is the standard grade for industrial confectionery and pharmaceutical use where a neutral fat is required.

Press cake butter and expeller butter come from mechanical pressing of cocoa liquor, while solvent-extracted butter is produced from press cake residues and typically carries higher free fatty acid levels.

Origin-specific grades (West African, Ecuadorian, Indonesian) carry slightly different fatty acid and minor-component profiles and are sometimes specified for melting behaviour or sustainability programs.

Pharmaceutical grade meets Ph. Eur., USP, and JP monograph requirements and is used as a suppository base and topical excipient.

Applications

Chocolate confectionery as the principal continuous fat phase
Compound coatings, fillings, and pralines where genuine cocoa butter is specified
Pharmaceutical suppository base for rectal and vaginal dosage forms
Topical pharmaceutical ointments and lip-care preparations
Cosmetic creams, body butters, lotions, and balms for skin barrier support
Lip products including lipsticks, balms, and conditioners
Hair conditioning treatments and styling balms
Massage and bath products including melts and bars
Bakery laminating fats for pastries and viennoiserie
Frozen dessert coatings and inclusions

Brands Using Cocoa Butter

Widely-distributed consumer products that list Cocoa Butter on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Cocoa Butter

Top Cocoa Butter manufacturers in China.

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Cocoa Butter

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Cocoa Butter out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Cocoa Butter together with other ingredients such as DHA, DHA Algal Oil and Mct into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Cocoa Butter is recognised as a food across all major jurisdictions and as a pharmaceutical excipient in the principal pharmacopoeias.

In the European Union, Directive 2000/36/EC defines it as a permitted ingredient in chocolate products, and general food law covers other applications.

The U.S. Food and Drug Administration recognises cocoa butter as a standard chocolate ingredient under 21 CFR Part 163 and as a 0 substance for general food use.

Pharmacopoeial monographs include Cocoa Butter (Theobroma Oil) in the United States Pharmacopeia, Adeps Cacao (Theobroma Oil) in the European Pharmacopoeia, and equivalent monographs in the Japanese and Indian Pharmacopoeias.

Sustainability certifications commonly available include Rainforest Alliance, Fairtrade, and Cocoa Horizons, with EU Deforestation Regulation (EUDR) compliance documentation now standard for European-bound shipments.

Manufacturing Process

Cocoa Butter Manufacturing Process

Loading process diagram…

Cocoa Butter production begins with fermented and dried cocoa beans sourced principally from Côte d'Ivoire, Ghana, Indonesia, Ecuador, Cameroon, and Nigeria.

The beans are cleaned, optionally roasted to develop chocolate aroma, then cracked and winnowed to separate the nib from the shell.

Nibs are alkalized (Dutch process) or used natural, then ground in stone or steel mills to a fine cocoa liquor (cocoa mass), which is a viscous suspension of cocoa solids in cocoa butter.

The liquor is hydraulically pressed at high pressure to separate the butter from the defatted cocoa press cake. The press cake is milled into cocoa powder while the butter is filtered and either retained as natural butter or sent for deodorisation.

Deodorisation is performed by gentle steam stripping under vacuum to remove the volatile aroma compounds while preserving the triglyceride structure that gives cocoa butter its sharp melt.