Cocoa Butter

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cocoa butter

[′kō‚kō ‚bəd·ər]
(materials)
A brown fat obtained from cacao seeds; melts at 30-35°C; used in the manufacture of chocolate, cosmetics, and pharmaceuticals. Also known as cacao butter; oleum theobromatis; theobroma oil.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Cocoa Butter

 

a fatty pale yellow oil with a weak aromatic smell of cocoa; obtained from the beans of the cacao tree. The beans contain up to 50 percent cocoa butter. Cocoa butter contains tristearine and thus has a solid consistency at room temperature. It melts at a temperature of 30°-34°C. Cocoa butter is used in the confectionery industry as well as in the preparation of medicinal suppositories, ointments, and lipstick. Cocoa butter may be replaced by mixtures of hydrogenated fats.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.