575:, having different crystalline forms with different melting points. Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton with forms I, II, III, IV, V, and VI having melting points 17.3, 23.3, 25.5, 27.5, 33.8, and 36.3 °C (63.1, 73.9, 77.9, 81.5, 92.8, and 97.3 °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
54:
2498:
552:
2512:
294:
1229:
579:. 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 leads to the formation of white patches on the surface of the chocolate called fat bloom or
452:
Owing to the high cost of cocoa butter, substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.
328:
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. Cocoa butter, unlike non-fat
440:
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
325:, also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
594:
515:
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.
321:
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
595:"Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics"
277:. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain
2385:
2316:
1050:
Van Pee, Walter M.; Boni, Luc E.; Foma, Mazibo N.; Hendrikx, Achiel (1981). "Fatty acid composition and characteristics of the kernel fat of different mango (
2353:
1020:
555:
Untempered chocolate mass that has been left to cool at room temperature after conching, showing large cocoa butter crystals and a crumbly consistency.
2328:
1261:
2333:
2358:
2348:
978:
593:
Jahurul, M. H. A.; Zaidul, I. S. M.; Norulaini, N. A. N.; Sahena, F.; Jinap, S.; Azmir, J.; Sharif, K. M.; Omar, A. K. Mohd (1 August 2013).
825:
Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (November 1997). "Characterization of cocoa butter extracted from
Criollo cultivars of
1867:
2480:
994:
2541:
2475:
2343:
2294:
572:
2375:
2212:
907:
864:
El-Saied, Hani M.; Morsi, M. K.; Amer, M. M. A. (June 1981). "Composition of cocoa shell fat as related to cocoa butter".
732:
2556:
2105:
489:
2467:
2380:
1254:
2322:
1219:
943:
2338:
2447:
2363:
2207:
318:
38:
803:
449:
illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.
1028:
2546:
1860:
755:
2390:
1579:
1247:
2127:
523:
For a fat melting around body temperature, cocoa has good stability. This quality, coupled with natural
642:
2516:
2462:
2452:
2187:
2059:
2049:
1517:
223:
151:
2551:
2432:
2253:
2152:
1984:
1829:
1800:
691:
576:
139:
120:
2502:
2442:
2268:
2142:
2044:
2029:
1853:
1204:
1131:
889:
535:
properties of cocoa butter have made it a popular ingredient in products for the skin, such as
2406:
2368:
2284:
2238:
2182:
2167:
2157:
2117:
2112:
1387:
1196:
1112:
974:
881:
846:
617:
722:
Industrial
Chocolate Manufacture and Use, 4th Edition, ed S.T. Beckett, Chapter 12, G. Talbot
664:
531:– giving it a storage life of two to five years. The velvety texture, pleasant fragrance and
2411:
2289:
2172:
2039:
1906:
1760:
1377:
1188:
1102:
1094:
1063:
966:
873:
838:
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699:
609:
564:
485:
404:
322:
193:
131:
2457:
2437:
2416:
2177:
2147:
2079:
1922:
1695:
1563:
1507:
1083:"Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent"
776:
Lonchampt, P.; Hartel
Richard, W. (2004). "Fat bloom in chocolate and compound coatings".
580:
528:
501:
266:
105:
17:
2217:
2162:
2137:
2132:
2122:
2095:
2074:
2064:
2054:
1969:
1720:
1715:
1700:
1107:
1082:
509:
505:
473:
360:
93:
31:
1154:
842:
53:
2535:
2301:
2243:
2202:
2100:
2069:
1974:
1834:
1790:
1775:
1770:
1755:
1672:
1647:
1573:
1548:
1482:
1363:
560:
393:
371:
302:
242:
175:
146:
89:
85:
69:
1208:
893:
551:
2306:
2222:
2019:
1994:
1916:
1901:
1795:
1765:
1667:
1642:
1497:
1392:
613:
524:
442:
415:
330:
310:
298:
203:
81:
915:
2311:
2263:
1989:
1959:
1824:
1785:
1750:
1735:
1730:
1598:
1589:
1558:
1512:
1492:
1423:
1402:
1303:
1233:
481:
465:
457:
446:
338:
164:
97:
2004:
1999:
1979:
1954:
1949:
1939:
1896:
1886:
1780:
1740:
1705:
1677:
1652:
1637:
1627:
1618:
1098:
740:
382:
350:
306:
293:
262:
246:
213:
127:
970:
621:
1876:
1745:
1662:
1632:
1603:
1553:
1502:
1464:
1433:
1067:
532:
512:). This application continues to dominate the consumption of cocoa butter.
270:
254:
1116:
850:
789:
756:"The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter"
500:
Cocoa butter is a major ingredient in practically all types of chocolates (
1200:
885:
2248:
2014:
2009:
1964:
1944:
1725:
1710:
1687:
1657:
1608:
1540:
1438:
1428:
1348:
1338:
1285:
469:
461:
334:
282:
258:
2258:
2197:
1454:
1414:
1293:
1239:
1192:
877:
1228:
1459:
1372:
1353:
1329:
1315:
540:
477:
278:
1179:
Wille, R. L.; Lutton, E. S. (1966). "Polymorphism of cocoa butter".
563:
of around 34–38 °C (93–100 °F), so chocolate is solid at
2192:
1298:
1021:"Cocoa Price: The full story behind the cocoa bean price increase"
568:
550:
292:
274:
1397:
1382:
1343:
1325:
1310:
536:
180:
34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F)
1849:
1243:
1081:
Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian (2012).
1531:
1276:
1845:
317:
For use in chocolate manufacture, the cocoa beans are first
30:"Coco butter" redirects here. Not to be confused with
1217:
27:
Pale-yellow, edible fat extracted from the cocoa bean
488:
and a mixture of mango kernel fat and palm oil, and
2425:
2399:
2277:
2231:
2088:
2028:
1932:
1885:
1686:
1617:
1588:
1572:
1539:
1530:
1475:
1447:
1413:
1362:
1324:
1284:
1275:
222:
212:
202:
192:
184:
174:
163:
158:
138:
119:
111:
104:
75:
68:
63:
778:European Journal of Lipid Science and Technology
1056:Journal of the Science of Food and Agriculture
963:Ullmann's Encyclopedia of Industrial Chemistry
961:Thomas, Alfred (2002). "Fats and Fatty Oils".
1861:
1255:
1181:Journal of the American Oil Chemists' Society
8:
297:The main constituent of cocoa butter is the
46:
806:. Hershey Center for Health & Nutrition
1868:
1854:
1846:
1585:
1536:
1281:
1262:
1248:
1240:
343:
52:
1106:
1132:"What Are The Benefits of Cocoa Butter?"
995:"Cocoa butter prices, bean futures soar"
944:"Cocoa Butter Alternatives in Chocolate"
937:
935:
933:
1224:
692:"Is Cocoa Butter Vegan and Dairy-Free?"
634:
2334:European Cocoa and Chocolate Directive
1087:Journal of Food Science and Technology
866:Zeitschrift für Ernährungswissenschaft
45:
2349:International Cocoa Quarantine Centre
1153:Skrzypiec, Marcin (12 January 2016).
7:
2317:Côte d'Ivoire–Ghana Cocoa Initiative
718:
716:
604:. SI: Extraction and Encapsulation.
2386:Production in São Tomé and Príncipe
345:Typical fatty acid composition (%)
185:Solidity at 20 °C (68 °F)
567:but readily melts once inside the
25:
2510:
2497:
2496:
2344:International Cocoa Organization
2295:Child labour in cocoa production
1227:
1130:Chew, Norma (24 November 2011).
914:. 5 October 2016. Archived from
690:Adams, Ashley (12 August 2019).
645:. Convert-to.com. 15 August 2011
643:"Cocoa butter amounts converter"
281:or other animal products; it is
170:3,699 kilojoules (884 kcal)
2511:
942:Frank, Jill (24 October 2014).
804:"Composition of the Cocoa Bean"
614:10.1016/j.jfoodeng.2012.09.024
37:For the Alicia Keys song, see
1:
2359:Philippine chocolate industry
843:10.1016/S0963-9969(98)00025-8
737:The Grenada Chocolate Company
559:Cocoa butter typically has a
167:per 100 g (3.5 oz)
831:Food Research International
602:Journal of Food Engineering
436:Adulterants and substitutes
269:. Cocoa butter has a cocoa
241:, is a pale-yellow, edible
2573:
2323:The Dark Side of Chocolate
1155:"Can Cocoa Powder Go Bad?"
333:, contains only traces of
289:Extraction and composition
36:
29:
18:Melting point of chocolate
2491:
2376:Production in Ivory Coast
1817:
1099:10.1007/s13197-012-0808-7
51:
2354:Manufacturers (vertical)
999:www.foodbusinessnews.net
971:10.1002/14356007.a10_173
908:"USDA nutrient database"
571:. Cocoa butter displays
39:Here (Alicia Keys album)
2542:Components of chocolate
2213:Chocolate-covered foods
1068:10.1002/jsfa.2740320510
965:. Weinheim: Wiley-VCH.
733:"Cocoa butter pressing"
669:Encyclopædia Britannica
2391:World Cocoa Foundation
1731:Linseed (flaxseed) oil
790:10.1002/ejlt.200400938
556:
314:
253:). It is used to make
228:191.214, 192.88–196.29
2381:Production in Nigeria
2339:Harkin–Engel Protocol
2128:Chocolate chip cookie
1766:Rapeseed (canola) oil
554:
456:Substitutes include:
296:
2329:Environmental impact
2188:Cioccolato di Modica
1518:Vegetable shortening
1270:Edible fats and oils
1025:www.mintecglobal.com
224:Saponification value
2557:Cosmetics chemicals
2472:Military chocolate
2433:Chocolate addiction
2364:Production in Ghana
2153:Chocolate ice cream
1985:Tetramethylpyrazine
1801:Watermelon seed oil
577:chocolate tempering
547:Physical properties
346:
301:(fat) derived from
245:extracted from the
208:32.11–35.12, 35.575
48:
2443:Chocolate fountain
2143:Chocolate crackles
1193:10.1007/BF02641273
1019:Moriarty, Andrew.
878:10.1007/BF02021260
743:on 6 October 2007.
557:
344:
315:
257:, as well as some
2529:
2528:
2468:In savory cooking
2448:Chocolate museums
2369:Ghana Cocoa Board
2285:Organic chocolate
2239:Aerated chocolate
2183:Chocolate truffle
2168:Chocolate pudding
2158:Chocolate liqueur
2118:Chocolate brownie
2113:Chocolate biscuit
1843:
1842:
1813:
1812:
1809:
1808:
1526:
1525:
1448:Other animal fats
1388:Manteiga-da-terra
980:978-3-527-30673-2
433:
432:
426:Other Fatty Acids
232:
231:
112:Total unsaturated
16:(Redirected from
2564:
2519:
2514:
2513:
2505:
2500:
2499:
2290:Fair trade cocoa
2173:Chocolate spread
2032:
1907:Chocolate liquor
1889:
1879:
1870:
1863:
1856:
1847:
1761:Pumpkin seed oil
1658:Mongongo nut oil
1586:
1537:
1378:Clarified butter
1282:
1264:
1257:
1250:
1241:
1232:
1231:
1223:
1213:
1212:
1176:
1170:
1169:
1167:
1165:
1150:
1144:
1143:
1141:
1139:
1127:
1121:
1120:
1110:
1078:
1072:
1071:
1052:Mangifera indica
1047:
1041:
1040:
1038:
1036:
1027:. Archived from
1016:
1010:
1009:
1007:
1005:
991:
985:
984:
958:
952:
951:
939:
928:
927:
925:
923:
904:
898:
897:
861:
855:
854:
822:
816:
815:
813:
811:
800:
794:
793:
773:
767:
766:
764:
762:
751:
745:
744:
739:. Archived from
729:
723:
720:
711:
710:
708:
706:
700:Dotdash Meredith
687:
681:
680:
678:
676:
661:
655:
654:
652:
650:
639:
625:
599:
565:room temperature
486:mango kernel fat
405:Palmitoleic acid
347:
251:Theobroma cacao
194:Refractive index
152:α-Linolenic acid
132:palmitoleic acid
106:Unsaturated fats
58:Raw cocoa butter
56:
49:
21:
2572:
2571:
2567:
2566:
2565:
2563:
2562:
2561:
2532:
2531:
2530:
2525:
2524:
2517:
2503:
2487:
2458:Cocoa smuggling
2438:Chocolate bloom
2421:
2395:
2273:
2227:
2178:Chocolate syrup
2148:Chocolate gravy
2138:Chocolate coins
2084:
2030:
2024:
1928:
1923:Theobroma cacao
1887:
1881:
1877:
1874:
1844:
1839:
1805:
1696:Ambadi seed oil
1682:
1613:
1575:
1568:
1564:Shark liver oil
1522:
1508:Palm kernel oil
1471:
1443:
1409:
1358:
1320:
1271:
1268:
1238:
1226:
1218:
1216:
1178:
1177:
1173:
1163:
1161:
1152:
1151:
1147:
1137:
1135:
1129:
1128:
1124:
1093:(10): 2357–69.
1080:
1079:
1075:
1049:
1048:
1044:
1034:
1032:
1031:on 3 March 2021
1018:
1017:
1013:
1003:
1001:
993:
992:
988:
981:
960:
959:
955:
941:
940:
931:
921:
919:
918:on 3 March 2015
906:
905:
901:
863:
862:
858:
827:Theobroma cacao
824:
823:
819:
809:
807:
802:
801:
797:
775:
774:
770:
760:
758:
753:
752:
748:
731:
730:
726:
721:
714:
704:
702:
696:The Spruce Eats
689:
688:
684:
674:
672:
663:
662:
658:
648:
646:
641:
640:
636:
632:
597:
592:
589:
587:Further reading
581:chocolate bloom
549:
521:
502:white chocolate
498:
438:
291:
267:pharmaceuticals
198:1.44556–1.44573
150:
145:
140:Polyunsaturated
126:
121:Monounsaturated
80:
76:Total saturated
64:Fat composition
59:
42:
35:
28:
23:
22:
15:
12:
11:
5:
2570:
2568:
2560:
2559:
2554:
2549:
2547:Vegetable oils
2544:
2534:
2533:
2527:
2526:
2523:
2522:
2508:
2493:
2492:
2489:
2488:
2486:
2485:
2484:
2483:
2478:
2470:
2465:
2460:
2455:
2450:
2445:
2440:
2435:
2429:
2427:
2423:
2422:
2420:
2419:
2414:
2409:
2403:
2401:
2397:
2396:
2394:
2393:
2388:
2383:
2378:
2373:
2372:
2371:
2361:
2356:
2351:
2346:
2341:
2336:
2331:
2326:
2319:
2314:
2309:
2304:
2299:
2298:
2297:
2287:
2281:
2279:
2275:
2274:
2272:
2271:
2266:
2261:
2256:
2251:
2246:
2241:
2235:
2233:
2229:
2228:
2226:
2225:
2220:
2218:Mint chocolate
2215:
2210:
2205:
2200:
2195:
2190:
2185:
2180:
2175:
2170:
2165:
2163:Chocolate milk
2160:
2155:
2150:
2145:
2140:
2135:
2133:Chocolate chip
2130:
2125:
2123:Chocolate cake
2120:
2115:
2110:
2109:
2108:
2098:
2092:
2090:
2086:
2085:
2083:
2082:
2077:
2072:
2067:
2062:
2057:
2052:
2047:
2042:
2036:
2034:
2026:
2025:
2023:
2022:
2017:
2012:
2007:
2002:
1997:
1992:
1987:
1982:
1977:
1972:
1970:Phenethylamine
1967:
1962:
1957:
1952:
1947:
1942:
1936:
1934:
1930:
1929:
1927:
1926:
1919:
1914:
1909:
1904:
1899:
1893:
1891:
1883:
1882:
1875:
1873:
1872:
1865:
1858:
1850:
1841:
1840:
1838:
1837:
1832:
1827:
1822:
1818:
1815:
1814:
1811:
1810:
1807:
1806:
1804:
1803:
1798:
1793:
1788:
1783:
1778:
1773:
1768:
1763:
1758:
1753:
1748:
1743:
1738:
1733:
1728:
1723:
1721:Grape seed oil
1718:
1716:Cottonseed oil
1713:
1708:
1703:
1701:Apple seed oil
1698:
1692:
1690:
1684:
1683:
1681:
1680:
1675:
1670:
1665:
1660:
1655:
1650:
1645:
1640:
1635:
1630:
1624:
1622:
1615:
1614:
1612:
1611:
1606:
1601:
1595:
1593:
1583:
1570:
1569:
1567:
1566:
1561:
1556:
1551:
1545:
1543:
1534:
1528:
1527:
1524:
1523:
1521:
1520:
1515:
1510:
1505:
1500:
1495:
1490:
1485:
1479:
1477:
1476:Vegetable fats
1473:
1472:
1470:
1469:
1468:
1467:
1462:
1451:
1449:
1445:
1444:
1442:
1441:
1436:
1431:
1426:
1420:
1418:
1411:
1410:
1408:
1407:
1406:
1405:
1400:
1395:
1390:
1385:
1375:
1369:
1367:
1360:
1359:
1357:
1356:
1351:
1346:
1341:
1335:
1333:
1322:
1321:
1319:
1318:
1313:
1308:
1307:
1306:
1301:
1290:
1288:
1279:
1273:
1272:
1269:
1267:
1266:
1259:
1252:
1244:
1237:
1236:
1215:
1214:
1171:
1159:Can It Go Bad?
1145:
1122:
1073:
1062:(5): 485–488.
1054:) varieties".
1042:
1011:
986:
979:
953:
929:
899:
872:(2): 145–151.
856:
837:(9): 727–731.
817:
795:
784:(4): 241–274.
768:
746:
724:
712:
682:
665:"Cocoa butter"
656:
633:
631:
628:
627:
626:
608:(4): 467–476.
588:
585:
548:
545:
520:
517:
510:dark chocolate
506:milk chocolate
497:
494:
437:
434:
431:
430:
427:
423:
422:
419:
412:
411:
408:
401:
400:
397:
390:
389:
386:
379:
378:
375:
368:
367:
364:
361:Arachidic acid
357:
356:
353:
290:
287:
237:, also called
230:
229:
226:
220:
219:
216:
210:
209:
206:
200:
199:
196:
190:
189:
186:
182:
181:
178:
172:
171:
168:
161:
160:
156:
155:
142:
136:
135:
123:
117:
116:
113:
109:
108:
102:
101:
94:arachidic acid
77:
73:
72:
70:Saturated fats
66:
65:
61:
60:
57:
32:coconut butter
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2569:
2558:
2555:
2553:
2550:
2548:
2545:
2543:
2540:
2539:
2537:
2521:
2520:
2509:
2507:
2506:
2495:
2494:
2490:
2482:
2481:United States
2479:
2477:
2474:
2473:
2471:
2469:
2466:
2464:
2461:
2459:
2456:
2454:
2451:
2449:
2446:
2444:
2441:
2439:
2436:
2434:
2431:
2430:
2428:
2424:
2418:
2415:
2413:
2410:
2408:
2405:
2404:
2402:
2398:
2392:
2389:
2387:
2384:
2382:
2379:
2377:
2374:
2370:
2367:
2366:
2365:
2362:
2360:
2357:
2355:
2352:
2350:
2347:
2345:
2342:
2340:
2337:
2335:
2332:
2330:
2327:
2325:
2324:
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2303:
2302:Big Chocolate
2300:
2296:
2293:
2292:
2291:
2288:
2286:
2283:
2282:
2280:
2276:
2270:
2267:
2265:
2262:
2260:
2257:
2255:
2254:Dutch process
2252:
2250:
2247:
2245:
2244:Broma process
2242:
2240:
2237:
2236:
2234:
2230:
2224:
2221:
2219:
2216:
2214:
2211:
2209:
2206:
2204:
2203:Hot chocolate
2201:
2199:
2196:
2194:
2191:
2189:
2186:
2184:
2181:
2179:
2176:
2174:
2171:
2169:
2166:
2164:
2161:
2159:
2156:
2154:
2151:
2149:
2146:
2144:
2141:
2139:
2136:
2134:
2131:
2129:
2126:
2124:
2121:
2119:
2116:
2114:
2111:
2107:
2104:
2103:
2102:
2101:Chocolate bar
2099:
2097:
2094:
2093:
2091:
2087:
2081:
2078:
2076:
2073:
2071:
2070:Raw chocolate
2068:
2066:
2063:
2061:
2058:
2056:
2053:
2051:
2048:
2046:
2043:
2041:
2038:
2037:
2035:
2033:
2027:
2021:
2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1986:
1983:
1981:
1978:
1976:
1975:Phenylalanine
1973:
1971:
1968:
1966:
1963:
1961:
1958:
1956:
1953:
1951:
1948:
1946:
1943:
1941:
1938:
1937:
1935:
1931:
1925:
1924:
1920:
1918:
1915:
1913:
1910:
1908:
1905:
1903:
1900:
1898:
1895:
1894:
1892:
1890:
1884:
1880:
1871:
1866:
1864:
1859:
1857:
1852:
1851:
1848:
1836:
1835:Essential oil
1833:
1831:
1828:
1826:
1823:
1820:
1819:
1816:
1802:
1799:
1797:
1794:
1792:
1791:Sunflower oil
1789:
1787:
1784:
1782:
1779:
1777:
1776:Safflower oil
1774:
1772:
1771:Rice bran oil
1769:
1767:
1764:
1762:
1759:
1757:
1756:Poppyseed oil
1754:
1752:
1749:
1747:
1744:
1742:
1739:
1737:
1734:
1732:
1729:
1727:
1724:
1722:
1719:
1717:
1714:
1712:
1709:
1707:
1704:
1702:
1699:
1697:
1694:
1693:
1691:
1689:
1685:
1679:
1676:
1674:
1673:Pistachio oil
1671:
1669:
1666:
1664:
1661:
1659:
1656:
1654:
1651:
1649:
1648:Macadamia oil
1646:
1644:
1641:
1639:
1636:
1634:
1631:
1629:
1626:
1625:
1623:
1620:
1616:
1610:
1607:
1605:
1602:
1600:
1597:
1596:
1594:
1591:
1587:
1584:
1581:
1577:
1571:
1565:
1562:
1560:
1557:
1555:
1552:
1550:
1549:Cod liver oil
1547:
1546:
1544:
1542:
1538:
1535:
1533:
1529:
1519:
1516:
1514:
1511:
1509:
1506:
1504:
1501:
1499:
1496:
1494:
1491:
1489:
1486:
1484:
1483:Borneo tallow
1481:
1480:
1478:
1474:
1466:
1463:
1461:
1458:
1457:
1456:
1453:
1452:
1450:
1446:
1440:
1437:
1435:
1432:
1430:
1427:
1425:
1422:
1421:
1419:
1416:
1412:
1404:
1401:
1399:
1396:
1394:
1391:
1389:
1386:
1384:
1381:
1380:
1379:
1376:
1374:
1371:
1370:
1368:
1365:
1361:
1355:
1352:
1350:
1347:
1345:
1342:
1340:
1337:
1336:
1334:
1331:
1327:
1323:
1317:
1314:
1312:
1309:
1305:
1302:
1300:
1297:
1296:
1295:
1292:
1291:
1289:
1287:
1283:
1280:
1278:
1274:
1265:
1260:
1258:
1253:
1251:
1246:
1245:
1242:
1235:
1230:
1225:
1221:
1210:
1206:
1202:
1198:
1194:
1190:
1186:
1182:
1175:
1172:
1160:
1156:
1149:
1146:
1133:
1126:
1123:
1118:
1114:
1109:
1104:
1100:
1096:
1092:
1088:
1084:
1077:
1074:
1069:
1065:
1061:
1057:
1053:
1046:
1043:
1030:
1026:
1022:
1015:
1012:
1000:
996:
990:
987:
982:
976:
972:
968:
964:
957:
954:
949:
945:
938:
936:
934:
930:
917:
913:
909:
903:
900:
895:
891:
887:
883:
879:
875:
871:
867:
860:
857:
852:
848:
844:
840:
836:
832:
828:
821:
818:
805:
799:
796:
791:
787:
783:
779:
772:
769:
757:
750:
747:
742:
738:
734:
728:
725:
719:
717:
713:
701:
697:
693:
686:
683:
670:
666:
660:
657:
644:
638:
635:
629:
623:
619:
615:
611:
607:
603:
596:
591:
590:
586:
584:
582:
578:
574:
570:
566:
562:
561:melting point
553:
546:
544:
542:
538:
534:
530:
526:
519:Personal care
518:
516:
513:
511:
507:
503:
495:
493:
491:
487:
483:
479:
475:
471:
467:
463:
459:
454:
450:
448:
444:
435:
428:
425:
424:
420:
417:
414:
413:
409:
406:
403:
402:
398:
395:
394:Palmitic acid
392:
391:
387:
384:
381:
380:
376:
373:
372:Linoleic acid
370:
369:
365:
362:
359:
358:
354:
352:
349:
348:
342:
340:
336:
332:
326:
324:
320:
312:
308:
304:
303:palmitic acid
300:
295:
288:
286:
284:
280:
276:
272:
268:
264:
260:
256:
252:
248:
244:
240:
239:theobroma oil
236:
227:
225:
221:
217:
215:
211:
207:
205:
201:
197:
195:
191:
187:
183:
179:
177:
176:Melting point
173:
169:
166:
162:
157:
153:
148:
147:linoleic acid
143:
141:
137:
133:
129:
124:
122:
118:
114:
110:
107:
103:
99:
95:
91:
90:myristic acid
87:
86:palmitic acid
83:
78:
74:
71:
67:
62:
55:
50:
44:
40:
33:
19:
2515:
2501:
2453:Chocolatiers
2426:Other topics
2321:
2307:Chocolaterie
2020:Valeric acid
1995:Theophylline
1921:
1917:Cocoa solids
1912:Cocoa butter
1911:
1902:Flavor cocoa
1796:Tea seed oil
1668:Pine nut oil
1643:Hazelnut oil
1498:Mango butter
1488:Cocoa butter
1487:
1393:Niter kibbeh
1187:(8): 491–6.
1184:
1180:
1174:
1162:. Retrieved
1158:
1148:
1136:. Retrieved
1134:. LiveStrong
1125:
1090:
1086:
1076:
1059:
1055:
1051:
1045:
1033:. Retrieved
1029:the original
1024:
1014:
1002:. Retrieved
998:
989:
962:
956:
947:
920:. Retrieved
916:the original
912:Nal.usda.gov
911:
902:
869:
865:
859:
834:
830:
826:
820:
808:. Retrieved
798:
781:
777:
771:
759:. Retrieved
754:The Nibble.
749:
741:the original
736:
727:
703:. Retrieved
695:
685:
675:10 September
673:. Retrieved
668:
659:
647:. Retrieved
637:
605:
601:
573:polymorphism
558:
525:antioxidants
522:
514:
499:
455:
451:
443:fluorescence
439:
416:Stearic acid
331:cocoa solids
327:
316:
311:stearic acid
299:triglyceride
250:
238:
235:Cocoa butter
234:
233:
204:Iodine value
82:stearic acid
47:Cocoa butter
43:
2476:Switzerland
2417:Switzerland
2312:Chocolatier
2264:Sugar crust
2096:Caffè mocha
1990:Theobromine
1960:Flavan-3-ol
1825:Cooking oil
1786:Soybean oil
1751:Perilla oil
1736:Mustard oil
1599:Avocado oil
1559:Seaweed oil
1541:Marine oils
1513:Shea butter
1493:Coconut oil
1424:Chicken fat
1403:Urfa butter
1138:20 November
1004:27 February
810:20 November
671:. July 1998
527:, prevents
482:shea butter
447:ultraviolet
355:Percentage
339:theobromine
165:Food energy
98:lauric acid
2552:Excipients
2536:Categories
2400:By country
2050:Couverture
2005:Tryptophan
2000:Tryptamine
1980:Salsolinol
1955:Enkephalin
1950:Endorphins
1940:Anandamide
1933:Components
1897:Bulk cocoa
1888:Cocoa bean
1781:Sesame oil
1741:Peanut oil
1706:Castor oil
1678:Walnut oil
1653:Marula oil
1638:Cashew oil
1628:Almond oil
1574:Vegetable
948:Prospector
922:3 November
705:30 January
649:3 November
630:References
480:oils; and
474:cottonseed
383:Oleic acid
351:Fatty acid
323:cocoa mass
307:oleic acid
263:toiletries
247:cocoa bean
214:Acid value
159:Properties
130:(29–38%),
128:oleic acid
92:, (0–4%),
88:(24–30%),
84:(24–37%),
2269:Tempering
2232:Processes
2208:beverages
1878:Chocolate
1830:Plant oil
1746:Pequi oil
1688:Seed oils
1663:Pecan oil
1633:Argan oil
1604:Olive oil
1554:Krill oil
1503:Margarine
1465:Whale oil
1434:Goose fat
1286:Pork fats
622:0260-8774
533:emollient
529:rancidity
319:fermented
259:ointments
255:chocolate
2504:Category
2278:Industry
2249:Conching
2089:Products
2060:Gianduja
2045:Compound
2015:Tyrosine
2010:Tyramine
1965:Lecithin
1945:Caffeine
1821:See also
1726:Hemp oil
1711:Corn oil
1609:Palm oil
1439:Schmaltz
1429:Duck fat
1349:Tail fat
1339:Dripping
1209:45024885
1164:10 March
1117:25328175
1035:10 March
894:30329861
851:11048595
470:rapeseed
335:caffeine
2518:Outline
2463:History
2407:Belgium
2259:Enrober
2198:Ganache
1455:Blubber
1415:Poultry
1294:Fatback
1201:5945032
1108:4190219
886:7269661
761:3 March
541:lotions
466:soybean
458:coconut
418:(C18:0)
407:(C16:1)
396:(C16:0)
385:(C18:1)
374:(C18:2)
363:(C20:0)
309:, and
149:(0–4%),
125:29–43%:
79:57–64%:
2412:France
2106:brands
2040:Baking
1460:Muktuk
1373:Butter
1354:Tallow
1330:Mutton
1316:Lardon
1220:Portal
1207:
1199:
1115:
1105:
977:
892:
884:
849:
620:
508:, and
478:illipe
421:34.5%
399:26.0%
388:34.5%
279:butter
271:flavor
265:, and
154:(0–1%)
134:(0–2%)
115:36–43%
100:(0–1%)
96:(1%),
2193:Fudge
2080:White
2031:Types
1590:Fruit
1364:Dairy
1299:Lardo
1205:S2CID
890:S2CID
829:L.".
598:(PDF)
569:mouth
537:soaps
445:upon
429:0.5%
410:0.3%
377:3.2%
366:1.0%
283:vegan
275:aroma
188:solid
144:0–5%:
2223:Mole
2075:Ruby
2065:Milk
2055:Dark
1621:oils
1592:oils
1580:List
1576:oils
1532:Oils
1417:fats
1398:Smen
1383:Ghee
1366:fats
1344:Suet
1332:fats
1326:Beef
1311:Lard
1304:Salo
1277:Fats
1234:Food
1197:PMID
1166:2022
1140:2012
1113:PMID
1037:2022
1006:2019
975:ISBN
924:2016
882:PMID
847:PMID
812:2012
763:2009
707:2024
677:2007
651:2016
618:ISSN
539:and
496:Uses
490:PGPR
476:and
462:palm
337:and
273:and
218:1.68
1619:Nut
1189:doi
1103:PMC
1095:doi
1064:doi
967:doi
874:doi
839:doi
786:doi
782:106
610:doi
606:117
243:fat
2538::
1203:.
1195:.
1185:43
1183:.
1157:.
1111:.
1101:.
1091:51
1089:.
1085:.
1060:32
1058:.
1023:.
997:.
973:.
946:.
932:^
910:.
888:.
880:.
870:20
868:.
845:.
835:30
833:.
780:.
735:.
715:^
698:.
694:.
667:.
616:.
600:.
583:.
543:.
504:,
492:.
484:,
472:,
468:,
464:,
460:,
341:.
305:,
285:.
261:,
1869:e
1862:t
1855:v
1582:)
1578:(
1328:/
1263:e
1256:t
1249:v
1222::
1211:.
1191::
1168:.
1142:.
1119:.
1097::
1070:.
1066::
1039:.
1008:.
983:.
969::
950:.
926:.
896:.
876::
853:.
841::
814:.
792:.
788::
765:.
709:.
679:.
653:.
624:.
612::
313:.
249:(
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
