Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- INCI Name
- Ingredient Origin
- CAS No.
- 8002-31-1
- EC No.
- 283-480-6
- Technologies
Features & Benefits
- Benefit Claims
- Labeling Claims
- Features
- Theobroma Cacao Seed Butter is an off-white solid material obtained from the roasted seeds of the Cocoa, Theobroma cacao L., Sterculiaceae.
- Seeds of Theobroma cacao contain 50% of the butter. Composition of fatty acids in cocoa butter is predominantly Palmitic, Stearic and Oleic acid. The fatty acids in cocoa butter make it solid but brittle. It also has Phytosterols 4000mg/kg and Vitamin E (mixed tocopherols) 160-370mg/kg.
Applications & Uses
- Markets
- Applications
- Application Format
- Sun Care Applications
- Recommended Usage
- Lotions & Creams: 3-5%
- Balms &lipsticks: 5-100 %
- Bar Soaps: 3-6%
- Hair Conditioners: 2-5%
- Uses
- The melting point of Cocoa butter is 34°C–38°C.
- It is also very stable against oxidation.
- Ex vivo studies demonstrate that cocoa polyphenols improve skin elasticity and skin tone, by improving glycosaminoglycans and collagen I, III, and IV (Int. J. Cosmet. Sci. 2008;30:339-45).
- Recommended uses: In sun care products for after sun exposure.
- Not recommended : In products for prevention of stiae gravidarum (stretch marks).
Storage & Handling
- Storage
Ideally store in a cool dark place.