cocoa butter

File:CocoaButTriglyc.svg (fat) derived from palmitic acid, oleic acid, and stearic acid.]]

For use in chocolate manufacture, the cocoa beans are first fermented and then dried. The beans are then roasted and separated from their hulls to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form

cocoa mass, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.{{cite web |url=http://grenadachocolate.com/tour/press.html |archive-url=https://web.archive.org/web/20071006121324/http://grenadachocolate.com/tour/press.html |archive-date=6 October 2007 |title=Cocoa butter pressing |website=The Grenada Chocolate Company}} Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.{{cite web|url=http://www.thenibble.com/zine/archives/best-white-chocolate3.asp#fillings|author=The Nibble|title=The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter|accessdate=3 March 2009}}

Cocoa butter contains a high proportion of saturated fats also with the monounsaturated oleic acid in each triglyceride. The predominant triglycerides are POS, SOS, and POP, where P = palmitic, O = oleic, and S = stearic acid residues.{{cite journal|author1=Lonchampt, P. |author2=Hartel Richard, W. |title=Fat bloom in chocolate and compound coatings|journal=European Journal of Lipid Science and Technology|year=2004|volume=106|issue=4|pages=241–274|doi=10.1002/ejlt.200400938}}{{cite web |url = http://www.hersheys.com/nutrition-professionals/cocoa-bean/composition.aspx |title = Composition of the Cocoa Bean |publisher = Hershey Center for Health & Nutrition |accessdate=20 November 2012}}{{cite journal |last1=Liendo |first1=Rigel |first2=Fanny C. |last2=Padilla |first3=Agricia |last3=Quintana |date=November 1997 |title = Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L. |journal=Food Research International |volume = 30 |issue = 9 |pages = 727–731 |doi = 10.1016/S0963-9969(98)00025-8 | pmid = 11048595 }}{{cite journal |last1=El-Saied |first1=Hani M. |first2=M. K. |last2=Morsi |first3=M. M. A. |last3=Amer |date = June 1981 |title= Composition of cocoa shell fat as related to cocoa butter |journal=Zeitschrift für Ernährungswissenschaft |volume = 20 |issue = 2 |pages = 145–151 |doi = 10.1007/BF02021260 |pmid = 7269661 |s2cid=30329861 }} Cocoa butter, unlike non-fat cocoa solids, contains only traces of caffeine and theobromine.{{cite web |url = http://www.nal.usda.gov/fnic/foodcomp/search/ |title = USDA nutrient database |website = Nal.usda.gov |date=5 October 2016 |accessdate = 3 November 2016 |url-status = dead |archiveurl = https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |archivedate = 3 March 2015 |df = dmy }}

Some food manufacturers substitute less expensive materials in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.{{cite encyclopedia |last = Thomas |first = Alfred |encyclopedia = Ullmann's Encyclopedia of Industrial Chemistry |publisher = Wiley-VCH |location = Weinheim |year = 2002 |doi = 10.1002/14356007.a10_173 |isbn = 978-3-527-30673-2|chapter = Fats and Fatty Oils }}

Owing to the high cost of cocoa butter,{{Cite web|url=https://www.foodbusinessnews.net/articles/11666-cocoa-butter-prices-bean-futures-soar?v=preview|title=Cocoa butter prices, bean futures soar|website=www.foodbusinessnews.net|language=en|access-date=2019-02-27}}{{Cite web |last=Moriarty |first=Andrew |title=Cocoa Price: The full story behind the cocoa bean price increase |url=https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |access-date=2022-03-10 |website=www.mintecglobal.com |language=en |archive-date=3 March 2021 |archive-url=https://web.archive.org/web/20210303014739/https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |url-status=dead }} substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used as the product's fat source for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.

Substitutes include: coconut, palm, soybean, rapeseed, cottonseed and illipe oils; and shea butter, mango kernel fat{{cite journal|doi=10.1002/jsfa.2740320510 |title=Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties|journal=Journal of the Science of Food and Agriculture|volume=32|issue=5|pages=485–488|year=1981|last1=Van Pee|first1=Walter M.|last2=Boni|first2=Luc E.|last3=Foma|first3=Mazibo N.|last4=Hendrikx|first4=Achiel|bibcode=1981JSFA...32..485V }} and a mixture of mango kernel fat and palm oil,{{cite journal|doi=10.1007/s13197-012-0808-7 |pmid=25328175 |title=Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent |journal=Journal of Food Science and Technology |volume=51 |issue=10 |pages=2357–69 |year=2012 |last1=Sonwai |first1=Sopark |last2=Kaphueakngam |first2=Phimnipha |last3=Flood |first3=Adrian |pmc=4190219}} and PGPR.

File:Historic Trademarks - Hershey's Toilet Soap.jpg]]

Cocoa butter is a major ingredient in practically all types of chocolates, especially white, milk, and couverture chocolate.{{cite book | url=https://www.google.ch/books/edition/Beckett_s_Industrial_Chocolate_Manufactu/nvEjDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=John Wiley & Sons | author=Beckett, Steve T. | year=2017 | pages=735 | quote=Couverture: Usually refers to a high fat (i.e. over 31% cocoa butter), normally high‐quality chocolate which gives high gloss and good snap.}} This application continues to dominate the consumption of cocoa butter.

Pharmaceutical companies use cocoa butter extensively. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.{{cite web|url=http://www.livestrong.com/article/88589-benefits-cocoa-butter/|title=What Are The Benefits of Cocoa Butter?|last=Chew|first=Norma|date=24 November 2011|publisher=LiveStrong|accessdate=20 November 2012}}

For a fat melting around body temperature, cocoa has good stability. This quality, coupled with natural antioxidants, prevents rancidity – giving it a storage life of two to five years.{{Cite web |last=Skrzypiec |first=Marcin |date=2016-01-12 |title=Can Cocoa Powder Go Bad? |url=https://www.canitgobad.net/can-cocoa-powder-go-bad/ |access-date=2022-03-10 |website=Can It Go Bad? |language=en-US}} The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions.

Cocoa butter was first made by boiling cocoa mass with water and skimming off the fat floating over it.{{cite book | url=https://www.google.ch/books/edition/The_International_Cocoa_Trade/JvhQKA2rHt8C | title=The International Cocoa Trade | author=Dand, Robin | year=1997 | pages=233}} In the 18th century, the first hydraulic presses were used to press cocoa butter and the (more effective) Van Houten press began to be employed in the second half of the 19th century.{{cite book | url=https://www.google.ch/books/edition/Cocoa_and_Chocolate_1765_1914/-1WGAgAAQBAJ | title=Cocoa and Chocolate, 1765-1914 | publisher=Taylor & Francis | author=Clarence-Smith, William Gervase | author-link=William Gervase Clarence-Smith | year=2003 | pages=48-52 | quote=The French experimented with pressing out cocoa butter from at least 1760 [...] Cocoa butter enriched certain kinds of eating chocolate in the 1870s}} A by-product of chocolate factories, cocoa butter was mainly used for cosmetic and pharmaceutical preparations until the late 19th century.{{cite book | url=https://www.google.ch/books/edition/A_Practical_Treatise_on_the_Manufacture/0KIIAAAAIAAJ | title=A Practical Treatise on the Manufacture of Soap and Candles | publisher=H. C. Baird & Company | author=Deite, Carl | year=1888 | pages=140 | quote=Cocoa butter is obtained as a by-product in chocolate factories [...] much employed for cosmetic and pharmaceutical preparations.}} It eventually became a common chocolate ingredient with the rise of chocolate in confectionery.

File:Untempered chocolate.jpg

Cocoa butter typically has a melting point of around {{convert|34–38|C|F}}, so chocolate is solid at room temperature but readily melts once inside the mouth. Cocoa butter displays polymorphism, having different crystalline forms with different melting points. Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton{{cite journal|doi=10.1007/BF02641273|pmid=5945032|year=1966|last1=Wille|first1=R. L.|title=Polymorphism of cocoa butter|journal=Journal of the American Oil Chemists' Society|volume=43|issue=8|pages=491–6|last2=Lutton|first2=E. S.|s2cid=45024885 }} with forms I, II, III, IV, V, and VI having melting points {{convert|17.3|,|23.3|,|25.5|,|27.5|,|33.8|, and|36.3|C|F}}, respectively. The production of chocolate aims to crystallise the chocolate so that the cocoa butter is predominantly in form V, which is the most stable form that can be obtained from melted cocoa butter. (Form VI either develops in solid cocoa butter after long storage or is obtained by crystallisation from solvents). A uniform form V crystal structure will result in smooth texture, sheen, and snap. This structure is obtained by chocolate tempering. Melting the cocoa butter in chocolate and then allowing it to solidify without tempering leads to the formation of unstable polymorphic forms of cocoa butter. This can easily happen when chocolate bars are allowed to melt in a hot room and lead to the formation of white patches on the surface of the chocolate called fat bloom or chocolate bloom.Industrial Chocolate Manufacture and Use, 4th Edition, ed S.T. Beckett, Chapter 12, G. Talbot

Cocoa butter from different places has different properties. Malaysian and Indonesian cocoa butter generally crystallizes faster, and into a harder chocolate than Brazilian cocoa butter. Brazilian cocoa butter, after slowly crystallizing, forms a softer chocolate. West African cocoa butter has properties between the two.{{Sfnp|Hartel|von Elbe|Hofberger|2018|p=468, 503}}

• {{Cite journal |last1=Jahurul |first1=M. H. A. |last2=Zaidul |first2=I. S. M. |last3=Norulaini |first3=N. A. N. |last4=Sahena |first4=F. |last5=Jinap |first5=S. |last6=Azmir |first6=J. |last7=Sharif |first7=K. M. |last8=Omar |first8=A. K. Mohd |date=2013-08-01 |title=Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics |url=http://psasir.upm.edu.my/id/eprint/30540/2/Cocoa%20butter%20fats%20and%20possibilities%20of%20substitution%20in%20food%20products%20concerning%20cocoa%20varieties.pdf |journal=Journal of Food Engineering |series=SI: Extraction and Encapsulation |language=en |volume=117 |issue=4 |pages=467–476 |doi=10.1016/j.jfoodeng.2012.09.024 |issn=0260-8774}}

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• {{Cite book |last=Hartel |first=Richard W |title=Confectionery Science and Technology |last2=von Elbe |first2=Joachim H |last3=Hofberger |first3=Randy |publisher=Springer Publishing |year=2018 |isbn=9783319617428 |location=Cham, Switzerland |doi=10.1007/978-3-319-61742-8}}

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Category:Components of chocolate

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