COSMOS certified

INCI Theobroma Cacao Seed Butter
Cas-No. 8002-31-1
Basic Plant

Theobroma cacao L. (Sterculiaceae - Cocoa Tree Family), Cocoa Tree


High melting point


C16:0 Palmitic acid: 24-32 %
C18:0 Stearin acid: 31-38 %
C18:1 Oleic acid: 30-38 %
C18:2 Linoleic acid: 1,4 - 4,2 %

Shelf Life

Very good shelf life, hardly gets rancid. Shelf life one year if stored cold, dry, dark and well sealed.

Available Qualities

Cold pressed


Packaging / Container

Bucket, carton

Cocoa Butter


The indecidious cacao tree grows 10 to 15 metres in height and is often cultivated as a tree. The mature fruits are yellow, orange or red. When dried they are brown. The fruits are 12-14cm in length and around 6-8cm in width. Each fruit contains around 60 seeds.

Special Characteristics

Melts at body temperature. 
Melting point: 30-35°C

Application Cosmetics

Cacao butter has been used for nourishing and consumed for enjoyment since the time of the Aztecs, Mayans and Incas. Cacao butter is well known as basis for chocolate, but it is also highly regarded in cosmetics. The butter-like substance absorbs deeply and leaves a pleasant feeling on the skin. Cacao butter is especially suitable for treating dry, sensitive and flaky skin due to its fatting and elasticity-increasing qualities. It is very popular in lip balms, body lotions, soaps, balms and eye care creams.

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