Cocoa Butter / Butter-Raw Material
669.00TL870.00TL
Product Name : Cacao Butter
Inci Name : Theobroma Cacao Seed Butter
Origin : Africa
CAS No. : 8002-31-1
Properties and areas of use: Pale yellow, solid at 20°C.
Physical Structure: Melting point is 30-34°C. Viscosity is low. It oxidizes as a result of exposure to heat, sun and air.
Recommended pH range: 7
Solubility: It is well soluble in oils, alcohol, ether and other organic solvents. Since it is a lipophilic (oil-soluble) component, it is insoluble in water.
Function: It is a valuable component with nourishing and moisturizing effects. It deeply moisturizes the skin, providing smoothness and elasticity. It is also commonly used in body butters and lip balms, acting as a protective layer against dryness and chapping. It has healing and anti-inflammatory properties. Soothes damaged skin.
Recommended usage rate: 1-10%
CARRIER OILS;
It is obtained from the fruit, seed, and kernel of the plant, using hot or cold pressing methods. In the hot method, cold pressing is preferred because vitamins, minerals, and other healthy substances in the oil are destroyed. Cold-pressed oils are of higher quality and contain a higher percentage of active ingredients.
🧈 Usage Suggestions
| Recommended Ratio | 5% – 30% (depending on formulation) |
| Areas of Use | Body creams, lip balm, hair mask, solid soap, body butter bar |
| How to Use | Melt in the oil phase at 60–70°C. You can mix it with other butters and waxes. |
| 💡 Tip | High usage may feel heavy — you can balance it with light carrier oils (jojoba, CCT). |
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