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Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma.
==Extraction and composition==
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.〔(Cocoa butter pressing )〕 The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.〔(【引用サイトリンク】author=The Nibble )〕
Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids.〔(【引用サイトリンク】title=Composition of the Cocoa Bean )〕〔 PMID 11048595〕〔 PMID 7269661〕 Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.〔(USDA nutrient database )〕
Typical Fatty acid composition (%):〔Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", ''Prospector'', Underwriters Laboratories〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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