COCOA BUTTER Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
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 number 35–43. Insoluble
in water; slightly soluble in alcohol; soluble in
boiling dehydrated alcohol; freely soluble in ether
and chloroform. Combustible.
Verwenden
cocoa butter softens and lubricates the skin. This yellowish vegetable fat is solid at room temperature but liquefies at temperatures between 90o–100oF (32.2o–37.8oC). Thus, it is frequently used in lip balms and massage creams because of its favorable melting point (i.e., close to body temperature). Cocoa butter is considered comedogenic and may cause allergic reactions.
COCOA BUTTER Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte