- Appearance: very hard butter at room temperature; liquid oil above 35 ° C
- Color: pale yellow to yellow
- Odor: sweet chocolate, reminiscent of the smell of white chocolate
- Touch: hard, non-grainy
Composition of fatty acids - gas phase chromatography of lot 20BEU0005:
- Polyunsaturated essential fatty acids (PUFA or EFA) or vitamin F: linoleic acid (omega 6) (2.89%)
- Monounsaturated fatty acids (MUFA): oleic acid (32.18%)
- Saturated fatty acids (AGS): stearic acid (33.88%) , palmitic acid (29.07%)
Composition of fatty acids - gas phase chromatography of lot 18BEU0040:
- Polyunsaturated essential fatty acids (PUFA or EFA) or vitamin F: linoleic acid (omega 6) (3.22%)
- Monounsaturated fatty acids (MIFA): oleic acid (32.38%)
- Saturated fatty acids (AGS): stearic acid (33.89%), palmitic acid (29.20%)
Other active constituents :
This butter, filtered to remove the brown color of cocoa, is less rich in polyphenols (catechin, epicatechin) than our raw organic cocoa butter, but it remains rich in interesting active ingredients, in particular:
- Vitamin E: a natural antioxidant
- Phytosterols (beta-sitosterol, stigmasterol, campesterol) : antioxidant, healing, restorative, and soothing action.
- Squalene: helps regenerate the lipid cement of the stratum corneum (squalene is naturally present in the skin and sebum).
Focus on cocoa unsaponifiables: vegetable oils and butter are mainly composed of fatty acid triglycerides, compounds which are "saponified" to give soap and glycerin when adding a strong base (soda, potash). Unsaponifiables are compounds present in small quantities in oils and butter which do not undergo saponification. They, therefore, remain in the finished soap and give it their properties. These "unsaponifiables" are real cosmetic active ingredients which also enrich your balms, butter, creams ... They are mainly vitamin E (tocopherols, tocotrienols), carotenes, phytosterols, squalene. These compounds have antioxidant, softening, repairing properties ...