Title: Theobroma Oil
Additional Names: Cacao butter; cocoa butter
Literature 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.
Melting point: mp 30-35°
Index of refraction: nD40 1.4537-1.4578
Density: d25100 0.858-0.864
Use: Lubricant in massage; base for suppositories and ointments. Manuf chocolate, toilet soaps, creams, etc. |