Food-grade or cosmetic-grade cocoa butter: the differences
Both are the same fat, pressed from cocoa liquor. End use, level of processing and documentation set the two grades apart.
The same origin
Cocoa butter is obtained by pressing cocoa liquor. Solid at room temperature, it melts at around 34 °C, just below body temperature. Chocolate makers and cosmetic formulators both value this melting curve.
Food-grade butter
Intended for chocolate, confectionery and pastry, it must meet the food standards of the importing country. Buyers look in particular at free fatty acids, moisture, iodine value and melting profile. It can be natural, with a cocoa taste, or deodorized, with a neutral taste.
Cosmetic-grade butter
Used in creams, lip balms, soaps and hair care, it is valued for its nourishing properties and texture. On labels it appears under its INCI name: Theobroma Cacao Seed Butter. Manufacturers often ask for a certificate of analysis and details of colour and odour.
Writing a clear request
State the end use, the type you need (natural or deodorized), the packaging and the documents you expect. This guides the choice of lot and saves back-and-forth.
