Cocoa butter

Deodorized cocoa butter gives balms, body butters and lip balms a firm consistency and leaves a protective film on the skin that slows the evaporation of water. It differs from unrefined cocoa butter in one essential point: after deodorization it is free of the chocolate scent , so the fragrance of the finished product is determined only by what you add to it. The raw material comes from the seeds of the cacao tree Theobroma cacao. It is obtained by mechanical pressing, filtration and subsequent deodorization, and it is supplied in both cosmetic and food grade. What it brings to a formulation Hardness and shape stability – a high proportion of stearic and palmitic acid (together roughly 53 – 67 % of the fatty acids) ranks it among the hardest plant butters. Sticks, balms and massage bars hold their shape even without wax or with a smaller proportion of wax. Protection of the skin barrier – it forms a continuous lipid film on the skin that limits water loss. You will feel it most on dry skin of the hands, feet, elbows and lips, where the film lasts longer than with light oils. Softening and nourishment – as an emollient it smooths rough spots and supplies the skin with lipids that it lacks in a dry or cold environment. The manufacturer also reports a soothing effect on irritated skin. An antioxidant component – according to the manufacturer's data it contains natural antioxidants that help protect the skin's lipids against oxidative stress. The butter itself has a low proportion of unsaturated fatty acids, so it does not worsen the stability of blends with more sensitive oil