CACAO / COKLAT CARRIER OIL By DDISTILLERS

Brand: DDistillers
Botanical name: Theobroma cacao L.
INCI name: Theobroma Cacao (Cocoa) Seed Oil
Product Category: Single carrier oil, purity: 100%
HS Code: 15159099
CAS#: 8002-31-1
FEMA#: – 

Extraction Method: Cold Press

PRODUCT DESCRIPTION

Cocoa butter, or cocoa seed oil, is a natural fat obtained from the seeds of Theobroma cacao L. through a cold-pressing method. This extraction process avoids high heat, preserving the bioactive compounds and fatty acid structure. The result is a pale-yellow, semi-solid fat at room temperature with a delicate chocolate aroma. Organoleptically, cocoa butter has a distinct flavor and scent, with a firm consistency that melts smoothly upon skin contact.

Its physical characteristics are determined by its triglyceride profile, dominated by stearic, palmitic, and oleic acids, with smaller amounts of linoleic acid. At temperatures below ±30 °C, cocoa butter solidifies, with a melting point of ±34–36 °C, allowing it to melt at body temperature (~37 °C). This makes it highly suitable for cosmetic and skincare formulations, providing softness, hydration, and a thin protective layer that helps retain skin moisture.

For liquefying solid cocoa butter, the best method is gentle heating via a double boiler at around 40–45 °C to maintain fat stability and prevent crystal polymorphism disruption. Thanks to its stable physicochemical properties, cold-pressed cocoa butter is widely used in lip balms, lotion bars, body butters, ointments, and moisturizers, recognized as a safe and effective natural ingredient.

BOTANICAL & MORPHOLOGY

The cacao tree (Theobroma cacao L.), from the Malvaceae family, is a tropical evergreen tree, originally native to the Amazon basin and now cultivated worldwide in tropical regions.

Key Botanical Features

• Habit: Medium-sized tree, typically 4–8 m in cultivation, up to >10 m in the wild. Dense canopy with low branching.
• Stem & Roots: Straight trunk with grayish-brown bark, shallowly furrowed. Strong taproot with lateral roots suitable for loose tropical soils.
• Leaves:
• Shape: Elliptic to lanceolate
• Size: 10–30 cm long, 4–10 cm wide
• Color: Glossy dark green; young leaves reddish before turning green
• Flowers (Cauliflorous):
• Grow directly on trunk/branches
• Small (~1 cm), white-yellowish to reddish
• High flowering but few develop into fruits
• Fruits (Pods):
• Shape: Oblong to elongated
• Size: 15–25 cm long, 7–10 cm diameter
• Thick, ridged rind; color varies (green, yellow, orange, red depending on variety/maturity)
• Seeds:
• Each pod contains 20–60 seeds
• Surrounded by sweet white pulp
• Seeds contain cocoa butter, the raw material for cocoa oil

Ecology & Growing Conditions

• Optimal climate: 21–32 °C, high humidity, rainfall 1,500–2,000 mm/year
• Soil: Fertile, well-drained, loamy; pH 5.0–7.5
• Distribution: Tropical regions ±20° N–S; major producers include Indonesia, Ghana, and Ivory Coast

HISTORY & USAGE

Cocoa oil (commonly known as cocoa butter) has been used since ancient Mesoamerican civilizations, including the Maya and Aztecs, who used cocoa beans as ceremonial beverages, currency, and medicinal fat for dry skin and wounds. The name Theobroma (“food of the gods”) reflects its sacred status.

Introduced to Europe in the 16th century by the Spanish, cocoa butter separation techniques evolved during the 19th century, enabling its use in cosmetics and pharmaceuticals. Historically, it served as a base for ointments and suppositories, owing to its body-temperature melting range (34–38 °C). Over time, its emollient, moisturizing, and soothing qualities made it a staple in creams, salves, and anti-stretch mark products.

Today, cold-pressed cocoa butter is a key ingredient in cosmetics, pharmaceuticals, and aromatherapy. Its fatty acids (stearic, palmitic, oleic) and bioactive polyphenols offer antioxidant, anti-inflammatory, and anti-aging benefits, reinforcing its role as a premium natural ingredient.

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