cocoa butter distillates

Cocoa butter distillates, also known as theobroma cacao butter distillates, are flavoring agents extracted from cocoa. They have a characteristic fatty flavor reminiscent of fatty cocoa chocolate, contributing to complex sensory profiles in various products. These distillates typically appear as oily semi-solid substances derived through refined processing of cocoa butter fractions. Their molecular structure relates closely to fatty acids present in cocoa butter, which influences their organoleptic properties and behavior in formulations. Detailed information about this compound can be supported through resources such as PubChem. The sourcing of cocoa butter distillates involves controlled fractionation of cocoa butter derived from Theobroma cacao seeds, aligning with industry practices for flavor ingredient production.

Cocoa butter distillates naturally occur in cocoa, one of the primary sources of flavor in chocolate manufacturing. These compounds are used primarily as flavoring agents in several applications including beverages, chocolate, and dairy products, where they impart fatty, creamy notes that enhance sensory appeal. The flavor characteristics support their use in improving the mouthfeel and aroma complexity of food formulations. The usage of cocoa butter distillates as flavoring ingredients is subject to regulatory frameworks such as FEMA (US), which evaluate their safety and appropriate concentration levels in food and beverage products. Their solubility in water and alcohol further allows efficient incorporation into various matrices, facilitating their broad applicability in flavor development.

Cocoa butter distillates exhibit physico-chemical properties influenced by their fatty acid composition, affecting their behavior in formulation and storage. They have a flash point of approximately 93.3°C (200°F), which indicates a moderate volatility and flammability threshold relevant for processing conditions. Their solubility in both alcohol and water enables versatile use in aqueous and alcoholic food systems, enhancing their integration in diverse formulations. The semi-solid oily nature derived from cocoa fat fractions results in characteristic melting profiles that are significant for texture and release of flavor compounds. These properties collectively govern their stability, sensory delivery, and handling in flavor and food product applications.

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for cocoa butter distillates usage levels up to:
	not for fragrance use.

Safety references

None found