Let’s know more about cocoa butter
First of all, this “butter” doesn’t come from a cow. Rather, along with cocoa powder, it is one of the two major products made from the cocoa bean. After farmers extract cocoa beans from the inside of a larger, fleshy cocoa fruit, the beans are cleaned, roasted and then pressed in hydraulic machinery, oozing forth cocoa butter. After the cocoa butter is extracted, the remaining solids are processed into cocoa powder.
Cocoa butter and powder, separated at birth, are reunited to make chocolate, along with sugar and milk, according to taste. That is, most of the ingredients for necessary for chocolate are present in the cocoa bean in the first place, which is a bit unusual – imagine making apple pie using only apples and their seeds.
Composed of a combination of fats that is solid at room temperature, but liquid at human body temperature, cocoa butter is the reason that chocolate literally melts in your mouth (and sometimes your pockets). It’s also resistant to oxidation, which means it helps chocolate to not become rancid.
Even if cocoa butter is the silent partner in the powder-butter duo, it’s far from inactive in the body. Cocoa butter consists mainly of palmitic, stearic, and oleic acids. Palmitic acid, a solid, saturated fat, increases risk of cardiovascular disease.
use of cocoa butter isn’t restricted to chocolate, or even to food. It’s also a very common ingredient in skin creams and moisturizers.
While it’s reputed to prevent or remove stretch marks that can come with pregnancy or weight gain, a recent study has suggested that it’s not any more effective than a placebo at stretch mark removal.
Also it is used for chemical industries as well
Latamarko products cover all field of cocoa butter industries and we export it to many countries
Cocoa butter is one of the most expensive natural fats. This is due to its unique melting behavior. Cocoa butter has a much narrower melting range than any other fat.
producing this substance takes lots of work and advanced machinery
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