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Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . [ 2 ]
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. [ 1 ] [ 3 ] Its seeds - cocoa beans - are used to make chocolate liquor , cocoa solids , cocoa butter and chocolate . [ 4 ]
Theobroma is a genus of flowering plants in the mallow family, Malvaceae. It was previously classified as a member of Sterculiaceae , which has been incorporated into Malvaceae to make it monophyletic .
Cocoa (processed cacao) Cacao bean – Fatty seed of Theobroma cacao Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean; Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant). [4] Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. [ 5 ] In industry, theobromine is used as an additive and precursor to some cosmetics . [ 4 ]