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Cacao butter

Stericuliaceae Theobroma cacao L.

Source: Magness et al. 1971

Cacao butter is obtained fromcacao seeds, which contain 50 percent or more of a non-drying fat. The butter is a byproduct from the manufacture of beverage cacao. The butter may be extracted by pressing or with solvents. The chief use of the butter is in confections. It is also used in pharmaceutical preparations.


Last update February 18, 1999 by ch