Natural Cocoa Butter
Natural Cocoa Butter is the unhydrogenated, non-deodorised fat pressed from cocoa beans of Theobroma cacao, retaining the native chocolate aroma, characteristic ivory colour, and full set of minor lipid constituents found in the original bean.
It is distinguished from standard industrial cocoa butter by the absence of post-pressing deodorisation and from cocoa butter substitutes by the absence of any hydrogenation, fractionation, or chemical modification.
We source bulk Natural Cocoa Butter from top China manufacturers for our partners. The manufacturer is in Jiangsu. 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
- Function
- Specialty oil
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
Grades / Types Available: Food Grade, Pharmaceutical Grade
| Item | Specification |
|---|---|
| Appearance | Pale yellow to yellow solid blocks or drops |
| Odor | Characteristic cocoa (non-deodorized) / Bland (deodorized) |
| Free Fatty Acid (as Oleic) | ≤1.75% |
| Iodine Value | 33–42 |
| Saponification Value | 188–198 |
| Melting Point | 31–35°C |
| Moisture | ≤0.1% |
| Peroxide Value | ≤3.0 meq/kg |
| Lead | ≤1.0 mg/kg |
| Shelf Life | 18 months |
| Purity/Assay (Food Grade) | ≥ 99.5% |
| Viscosity (Food Grade) | < 100 mPa·s |
| Moisture/Loss on Drying (Food Grade) | ≤ 0.5% |
| pH (Food Grade) | 5.0 - 7.0 |
| Particle Size/Mesh (Food Grade) | ≥ 100 mesh |
| Ash (Food Grade) | ≤ 0.1% |
| Heavy Metals (Food Grade) | ≤ 10 ppm |
| Arsenic (Food Grade) | ≤ 0.1 ppm |
| Total Plate Count (Food Grade) | ≤ 1000 cfu/g |
| Yeast & Mold (Food Grade) | ≤ 100 cfu/g |
Common Markets Grades
Natural Cocoa Butter is produced by extraction method, origin, and processing intensity.
Cold-pressed natural cocoa butter is recovered from unroasted or lightly roasted beans at limited temperatures to preserve volatile aroma and minor constituents, and is the preferred grade for premium craft chocolate and high-end cosmetics.
Expeller-pressed natural cocoa butter uses screw or hydraulic presses at moderate temperatures and represents the standard food-grade format.
Single-origin natural cocoa butter from Ecuador, Madagascar, Tanzania, or Trinitario plantings carries terroir-specific aroma profiles and is positioned for craft chocolate, fine confectionery, and premium cosmetic story products.
Raw or minimally processed grades skip both alkalization and deodorisation and retain the highest level of native polyphenols and aroma.
Organic-certified natural cocoa butter is made under USDA NOP and EU organic standards, often paired with Fairtrade certification.
Applications
- Craft and bean-to-bar chocolate where origin-specific aroma is a selling feature
- Premium pralines, truffles, and filled confectionery
- Raw and minimally processed chocolate product lines
- Natural and organic-positioned cosmetic creams, body butters, and balms
- Premium lip balms and lip conditioners
- Solid lotion and massage bar formats
- Soap bases and shaving products for skin-feel and lather quality
- Hair conditioning treatments in natural haircare lines
- Pharmaceutical and apothecary suppository bases in compounding pharmacy
- Aromatherapy and wellness products including melts and balms
Brands Using Natural Cocoa Butter
Widely-distributed consumer products that list Natural Cocoa Butter on the ingredient label.
- HuSimple Dark Chocolate ↗Listed: 'Organic Fairtrade cacao, organic Fairtrade unrefined coconut sugar, organic Fairtrade cocoa butter.'Label verified 2026-05-24
- Taza Chocolate70% Deliciously Dark Chocolate Bar ↗Listed: 'Organic Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter.'Label verified 2026-05-24
- GhirardelliIntense Dark 72% Cacao Dark Chocolate Squares ↗Listed: 'unsweetened chocolate, cane sugar, cocoa butter, vanilla extract, soy lecithin'Label verified 2026-05-24
- GhirardelliIntense Dark 86% Cacao Dark Chocolate Bar ↗Listed: 'unsweetened chocolate, cocoa butter, cane sugar, milk fat, natural flavor, vanilla extract, soy lecithin'Label verified 2026-05-24
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 Natural Cocoa Butter
Top Natural 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 Natural 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 Natural 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 Natural 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
Natural Cocoa Butter falls under the same regulatory frameworks as standard cocoa butter.
In the European Union it is recognised under Directive 2000/36/EC for chocolate products and under general food law for other applications.
The U.S. Food and Drug Administration includes cocoa butter in the standards of identity for chocolate products under 21 CFR Part 163 and recognizes it as 0 for general food use.
Pharmacopoeial monographs in the USP, Ph. Eur. (Adeps Cacao), and JP cover cocoa butter as a pharmaceutical excipient, and natural unmodified material meets these monographs without further treatment.
Cosmetic INCI designation is Theobroma Cacao (Cocoa) Seed Butter. Sustainability certifications commonly attached include Fairtrade, Rainforest Alliance, USDA NOP organic, EU organic, and EU Deforestation Regulation compliance documentation.
Manufacturing Process
Production starts with fermented and dried cocoa beans, typically sourced under direct-trade or Fairtrade arrangements from Ecuador, Peru, Dominican Republic, Madagascar, Tanzania, or selected West African origins.
The beans are cleaned and either left raw or given a gentle roast at low temperatures (typically 100 to 120 degrees Celsius) to develop chocolate aroma while preserving heat-sensitive aroma compounds.
Roasted beans are cracked and winnowed to remove the shell, and the resulting nibs are stone-milled or steel-milled into cocoa liquor.
The liquor is pressed in a hydraulic press or screw expeller to separate the butter from the defatted press cake. For natural cocoa butter production, this is the final separation step.
The recovered butter is filtered through plate-and-frame or polishing filters to remove fine cocoa solids and is then packed in food-grade pails or cartons without deodorisation, bleaching, or further chemical processing.
