Deodorized cocoa butter (CAS 8002-31-1, INCI: Theobroma Cacao Seed Butter) is the pure fat fraction of the cocoa bean, obtained by hydraulic or expeller pressing of cocoa mass and subsequently deodorized by steam stripping to remove the characteristic cocoa aroma. The result is a neutral-flavoured, pale yellow fat with the same crystallisation behaviour and functional properties as natural cocoa butter — making it the preferred choice wherever cocoa aroma would be undesirable in the finished product.
FDCM supplies food and cosmetic-grade deodorized cocoa butter from EU-audited producers, available from 25 kg without framework contracts. In chocolate and confectionery, deodorized cocoa butter is used to adjust fat content, extend volume and control rheology without adding cocoa flavour — critical in milk and white chocolate, compound coatings and praline fillings. Its sharp melting point just below body temperature (29–34°C) delivers the characteristic clean melt-in-mouth sensation. In cosmetics, the same properties — emollient texture, stable at room temperature, melts on skin contact — make it a benchmark ingredient in lip care, body butters and skin formulations.
Each batch ships with a Certificate of Analysis covering FFA, moisture, peroxide value, saponification value, iodine value and melting point. TDS and SDS available on request. INCI documentation for cosmetic registration provided on request at no charge.
