1. INCI: THEOBROMA CACAO SEED BUTTER /
CACAO BUTTER
INCI: THEOBROMA CACAO SEED BUTTER /
ELAEIS GUINEENSIS KERNEL OIL
Description It is composed of vitamin E, a powerful antioxidant, phytosterols, squalene, theobromine, caffeine, vitamins and minerals. Its properties and uses in the cosmetics industry are very large, for its soft texture, sweet fragrance and emollient properties. It is one of the most popular products for skin care, used in soaps and cosmetics ingredients. As a cell regenerator, prevents wrinkles and striae, protecting against skin aging because of its antioxidant action.
Special characteristics Cocoa butter is obtained from the seeds of the cacao tree, Theobroma cacao. When the beans are roasted, the resulting paste, precisely called "cocoa mass", contains between 50% and 60% fat, having a melting point of about 34 ° C. From this paste the fat can be removed by pressing, cocoa fat is primarily composed of palmitic, stearic and oleic acids in similar proportions (somewhat less palmitic acid than the other, generally).
Tel: , Cra. 53 # 70 – 53 Bogotá, Colombia
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2. INCI: THEOBROMA CACAO SEED BUTTER /
CACAO BUTTER
INCI: THEOBROMA CACAO SEED BUTTER /
ELAEIS GUINEENSIS KERNEL OIL
Specifications
Chemical and physical data
Reference
Reference values
Units
Protein Index -
5,1
Fatty Content
3,3 %
Acid Index
0,3 y 0,4 %
Fusion point
34 a 38° C
Density 20°C
0,90 – 0,93
Triglicérides with a saturated – oleic – saturated estructure
Unit
Percentage
Palmític, oleic estearic, acid  % 40
Esteáric, oleic, estearic Acid % 30
Palmític, oleic, palmitic Acid 15
Tel: , Cra. 53 # 70 – 53 Bogotá, Colombia
Mail: