Cocoa butter types

Ingredients
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Commercially produced types of cocoa butter are defined as follows according to Codex Alimentarius:

  • Pressed Cocoa Butter: Oil obtained by pressing from cocoa or cocoa liquor. In the United States, this oil is known as premium oil.

  • Expeller Cocoa Butter: It is defined as the oil obtained by the expeller process. In this process, the cocoa bean is pressed without any treatment and without dehulling as a whole. The expelled cocoa butter thus obtained has a stronger aroma and a darker color than premium cocoa butter. The expeller cocoa butter is suitable for use after filtration by carbon.

  • Cocoa Butter Obtained by Solvent Extraction: Cocoa butter obtained by solvent extraction from cocoa beans, cocoa nibs, cocoa liquor or cocoa cake, usually using hexane.

-Refined Cocoa Butter: This is the cocoa butter obtained as a result of refining the impurities, unwanted odors and flavors from the three types of cocoa butter.

Chemical Structure of Cocoa Butter

  • Cocoa butter is a natural oil that can vary widely in composition. In this respect, soft cocoa butter is obtained from cocoa grown in Brazil, medium hardness is obtained from cocoa grown in Africa and hard cocoa butter is grown from Malaysia.

Cocoa Butter Production Technologies

  • Cocoa butter; There are three different extraction methods: hydraulic pressure, solvent and expeller pressing. The quality of the obtained cocoa butter depends on the quality of the cocoa beans used rather than the applied extraction method. High quality oil is obtained from fully ripened, well-fermented and fully dried grains. Although quality oil can never be produced from poor quality grains, low quality oil can be obtained from quality grains due to unsuitable production conditions.
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Thank you for this. Could you also tell us about the fatty acid profile like P-O-P, St-O-St and the application for each? Does the fatty acid profile vary in each type?

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Fatty acid profile of cocoa butter varies according to variety, such as bulk cocoa ( Forastero), flavor cocoa like trinittario and creolo.But as cocoa butter is often sold as refined there is no noticeable difference in flavor but as there are slight variations in physical properties which are not significantin applicationsas there are also symmetrical fats obtained from.cocoa butter extenders, improvers,replaces…
, if you want ,to go deeply on the chemistry of confectionery fats , you should read Fat specialist books by R.timms titled Physical Chemistry of Fats, and Confectionery Fats Handbook.

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