Virgin Cocoa Butter 初壓可可脂 (保養品專用)

可可脂（cocoa butter），也称作“可可白脱”。可可脂是從西伯馬可可樹的種子中萃取。可可脂是在製作巧克力和可可粉過程中自可可豆获得的天然食用油，占可可豆的50%  -  57%的重量，赋予了巧克力独特的入口即化的口感。主要成分是57%－64%的饱和脂肪酸（主要是硬脂酸和棕榈酸，以及少量的十烷酸、肉豆蔻酸、花生酸、月桂酸），29%－43%的单不饱和脂肪酸（主要是油酸）、0%－5%的多不饱和脂肪酸（亚油酸、亚麻酸），仅有痕量的可可碱与咖啡因。可可脂是由多种甘三酯作为基本组成成分，主要是约48%的1-棕榈酰-2-油酰-3-硬脂酸酯（POS），约26%的1,3-硬脂酰-2-油酸酯（SOS）和约12%的1,3-棕榈酰-2-油酸酯（POP）组成。可可脂只有淡淡的巧克力味道和香氣，是製作真正巧克力其中一項材料。一般稱為白巧克力的糖果便單是由它製成。

可可脂熔點約為攝氏34－38度（華氏93-100度），因此巧克力在室溫時是固體而又很快在口中融化。

可可脂是已知最穩定的食用油，含有能防止變質的天然抗氧化劑，令它能儲存2年到5年，使它用於食品以外的用途。[來源請求]由於它潤滑的質感和香甜的氣味它是不少化妝品和護膚用品如肥皂和沐浴露會用到的原料。據說它能增強日晒古銅皮膚效果和遮掩疤痕，雖然不肯定成效。它亦有用作肛用藥的潤滑劑。

可可脂有α、γ、β'和β結晶，熔點分別為17、23、26和35－37 °C。製作巧克力通常只會用到熔點最高的β結晶，而單一結晶結構會令質地細滑。有助於促進皮膚彈性和癒合皴裂的皮膚。

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. Its best-known attribute is its melting point,  which is just below human body temperature.

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. The Broma process is used to extract cocoa butter from ground  cocoa beans. Cocoa butter is sometimes deodorized to remove strong or  undesirable tastes.

Cocoa butter contains a high proportion of  saturated fats, derived from stearic and palmitic acids. Cocoa butter,  unlike cocoa solids, has no more than trace amounts of caffeine and  theobromine. Cocoa butter is a major ingredient in practically all types  of chocolates (white chocolate, milk chocolate, and dark chocolate).  This application continues to dominate consumption of cocoa butter.  Cocoa butter can be found in most supermarkets, and the process of  preparing small amounts of chocolate from cocoa butter and cocoa powder  means that the practice of making chocolate at home has become  relatively popular.

Pharmaceutical companies use cocoa butter's  physical properties extensively. As a nontoxic solid at room temperature  that melts at body temperature, it is considered an ideal base for  medicinal suppositories.

Personal care
Cocoa  butter is one of the most stable fats known. This quality, coupled with  natural antioxidants, prevents rancidity – giving it a storage life of  two to five years. The velvety texture, pleasant fragrance and emollient  properties of cocoa butter have made it a popular ingredient in  products for the skin, such as soaps and lotions.

The  moisturizing abilities of cocoa butter are frequently recommended for  prevention of stretch marks in pregnant women, treatment of chapped or  burned skin and lips, and as a daily moisturizer to prevent dry, itchy  skin. Cocoa butter's moisturizing properties are also said to be  effective for treating mouth sores. However, the largest clinical study  regarding the effects of cocoa butter on stretch marks in pregnant women  found that results were no different from a placebo.