COCOA BUTTER | CAS No. 8002-31-1

COCOA BUTTER

Basic Information

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CAS Number

8002-31-1

Molecular Formula

C9H10BrNO

Molecular Weight

228.09 g/mol

Chemical Classification

Basic Chemical Raw Materials Organic Chemicals Carboxylic Acids

Fine Chemicals Dyes and Pigments Organic Dyes

Agricultural Chemicals Pesticides Herbicides

Basic Physical Properties

SMILES

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BrC1C=CC=CC=1C(NCC)=O

InChI

1S/C9H10BrNO/c1-2-11-9(12)7-5-3-4-6-8(7)10/h3-6H,2H2,1H3,(H,11,12)

InChIKey

DWCBZUWYUAIEEP-UHFFFAOYSA-N

LogP

2.1988000000000003

Topological Polar Surface Area

29.1 Å²

Hydrogen Bond Donor/Acceptor

1 / 2

Complexity

161

Synonyms & References

English

Cocoabutter
Cacao butter or Cacao fat
Cacao oil
Cacaobutter
Cocoa butter or Cocoa fat
Cocoa oil
Cocoa, bean ext., dark
Cocoa, bean ext., white
Cocoa, ext.
Cocoafat
Dark cocoa essence
Fats and Glyceridic oils, cocoa butter
Fats and Glyceridic oils, Theobroma
Fats and Glyceridicoils, cocoa
Fats, cocoa
Fats, cocoabutter
Oils, cocoa
Oils, cocoa shell
Oils, glyceridic, cocoa
Oils, glyceridic,Theobroma
Oils, Theobroma
cocoa butter
2-bromo-N-ethylbenzamide
N-ETHYL 2-BROMOBENZAMIDE
Corchoroside
N-ethyl-2-bromobenzamide
2-bromanyl-N-ethyl-benzamide
STL260084
AM804366
V7815
10.14272/DWCBZUWYUAIEEP-UHFFFAOYSA-N

FAQ

What are the physical and chemical properties of Cocoa Butter (CAS: 8002-31-1)?

Cocoa butter is a solid fat derived from cocoa beans, with a CAS number of 8002-31-1. It has a crystalline form and a molecular weight of approximately 819.48 g/mol. Cocoa butter is slightly soluble in water but soluble in most organic solvents. It exhibits low reactivity under normal conditions but can undergo hydrolysis and oxidation in the presence of water and air, making it susceptible to rancidity.

How is Cocoa Butter (CAS: 8002-31-1) typically synthesized?

Cocoa butter is naturally derived from the cocoa bean and is not typically synthesized. However, it can be extracted from cocoa beans through processes such as pressing and refining. Common extraction methods involve mechanical pressing followed by a refining process to remove impurities and refine its texture and flavor.

What industries use Cocoa Butter (CAS: 8002-31-1)?

Cocoa butter is widely used in the food industry for confectionery due to its distinctive flavor and texture. It is also used in the pharmaceutical industry as a base for tablets and capsules due to its stability and ability to release active ingredients. Additionally, it is utilized in the cosmetic industry for its moisturizing properties and in the production of chocolate.

What precautions should be taken when handling Cocoa Butter (CAS: 8002-31-1)?

When handling cocoa butter, it is important to take standard laboratory safety precautions. Wear protective gloves and safety goggles to protect against skin and eye contact. Store cocoa butter in a cool, dry place away from direct sunlight and moisture. In case of a spill, use appropriate PPE and clean up the area carefully. Always refer to the Safety Data Sheet (SDS) for detailed handling instructions.