Nomenclature
Cacao butter; cocoa butter. Description and references
From roasted seeds of Theobroma cacao L., Sterculiaceae. Constit. Chiefly glycerides of stearic,
palmitic, oleic, arachidic, and linoleic acids.
Properties
Yellowish-white solid; brittle below 25°; chocolate
odor and taste; d25100 0.858-0.864; mp 30-35°; nD40 1.4537-1.4578. Sapon. no. 188-195. Iodine no. 35-40. Insoluble in water. Slightly
sol in alcohol; sol in boiling abs alc; very sol in chloroform, ether,
benzene, petr ether.Use
Lubricant in massage; base for suppositories and
ointments. Manuf chocolate, toilet soaps, creams, etc.