Theobroma Oil

Name:
Theobroma Oil
Detailed information:

Chemistry name:	cacao butter; cocoa butter
Properties:
Yellowish-white solid; chocolate-like taste and odor. D 0.858–0.864 (100/25C), mp 30–35C, refr index 1.4537–1.4585 (40C), saponification number 188–195, iodine number35–43. Insoluble in water; slightly soluble in alcohol; soluble in boiling dehydrated alcohol; freely soluble in ether and chloroform. Combustible.
Derivation:
From the cacao bean, by expression, decoction, or extraction by solvent.
Chief Constituents:
Glycerides of stearic, palmitic, and lauric acids.
Grade:
Crude, refined, USP.
Use:
Confectionery, suppositories and pharmaceuticals, soaps, cosmetics.