| Scientific Name |
Theobroma cacao (Cocoa Tree) |
| Common Name |
Cocoa Butter, Theobroma Oil |
| Form |
Solid at room temperature, but melts easily |
| Color |
Pale yellow to ivory |
| Odor |
Mild, sweet, chocolate-like |
| Taste |
Slightly sweet, mild |
| Melting Point |
30°C to 35°C (86°F to 95°F) |
| Density |
0.91 to 0.93 g/cm³ |
| Viscosity |
Low viscosity when melted |
| Composition |
Predominantly saturated fats (oleic acid, stearic acid, palmitic acid) |
| Free Fatty Acid Content |
Less than 0.5% |
| Texture |
Smooth, creamy, hard at room temperature |
| Solubility |
Insoluble in water, soluble in oils |
