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.

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.

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.

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.