cocoa butter

Odor: characteristic

Use: If you need to make a harder bar of soap, cocoa butter may be the answer for you. Most lip balms and massage butters require cocoa butter for firmness. It is the perfect butter for massaging daily into fast-growing pregnant bellies to try to prevent stretch marks from developing, it starts melting quickly upon skin contact.

Odor: characteristic

Use: In soapmaking, cocoa butter should be used along with more easily absorbed unsaturated oils such as olive, jojoba, castor, or avocado. A soap made with too high a percentage of cocoa butter will be hard and prone to cracking. Limit cocoa butter to approx. 15% of your total fats and oils. Use it to counterbalance the stickiness of certain fats such as shea butter.

Odor: characteristic

Use: Cocoa Butter (white, ultra refined): Obtained from the fruit of the Cacao tree (Theobroma Cacao) in Africa. From its seed kernels, the butter is extracted and further processed and refined to obtain a white, neutral colored butter which has virtually no odor, making it ideally suited for use in high end cosmetics and toiletries where effects of color and odor are an issue. The refining process involves diatomaceous earth clay which is mixed with the melted butter during processing and is filtered out with fine filter presses; this filters the color along with some of the odor. The odor is further reduced by heating the butter under vacuum to pull off the volatile impurities to remove odor. No chemicals are used. All cocoa butter is solid at room temperature, but melts readily on contact with the skin.

Odor: characteristic

Use: Cocoa Butter (white, ultra refined): Cocoa butter is obtained from the fruit of the Cacao tree (Theobroma Cacao). From its seed kernels, the butter is extracted and further processed and refined to obtain a white, neutral-colored butter which has virtually no odor, making it ideally suited for use in high end cosmetics and toiletries where effects of color and odor are an issue.

Odor: characteristic

Use: BioChemica Cocoa Butter Deodorized is obtained from the fruit of the cacao tree (Theobroma cacao), which grows in tropical regions throughout the world. The butter is extracted from the seed kernels and is further refined and deodorized to yield a tan colored butter with nearly no odor, making it ideally suited for use in cosmetics and toiletries where the odor of unrefined cocoa butter is undesired. It is a relatively hard butter with a steep melting curve, ideal for body care products. Clinical testing demonstrated that cocoa butter is effective for skin moisturisation enhancement and transepidermal water loss reduction, and can improve skin elasticity long after application. The recommended use level is application dependent and is between 2 and 100%: Balms: 5-100%, bar soaps: 3 - 6%, skin care lotions and creams: 3 - 5%, and hair conditioners: 2 - 5%.

Odor: characteristic

Use: BioChemica Cocoa Butter-Ultra Refined White is obtained from the fruit of the cacao tree (Theobroma cacao), which grows in tropical regions throughout the world. The butter is extracted from the seed kernels and is highly refined and deodorized to yield a very white butter with no perceptible odor, making it ideally suited for use in high end cosmetics and toiletries where color and odor are an issue. It is a relatively hard butter with a steep melting curve, ideal for body care products. It may be incorporated to reduce cutaneous dryness and improve skin elasticity without imparting the color or odor normally attributed to cocoa butter. The recommended use level is application dependent and is between 3 and 100%: Hair conditioners: 2-5%; skin care lotions and creams: 3 - 5%; bar soaps: 3 - 6%; balms: 5-100%.