theobroma grandiflorum seed butter

Theobroma grandiflorum seed butter is a natural fat derived from the seeds of the cupuacu tree (Theobroma grandiflorum), a member of the Sterculiaceae family. This pale yellow to creamy butter is recognized for its characteristic mild chocolate aroma, attributed to its unique composition, which aligns it closely with other tropical seed butters. Its synonyms include cupuacu butter, copoasu seed butter, and theobroma grandiflorum butter. The substance is commonly extracted by cold pressing the seeds of the fruit, yielding a lipid-rich ingredient primarily utilized in cosmetic formulations. This butter has been indexed in chemical databases such as PubChem and is appreciated for its emollient properties, particularly in skin conditioning applications. Its botanical origin from cupuacu, a tropical fruit native to South America, suggests traditional significance and an increasing role as a sustainable raw material in personal care products.

Theobroma grandiflorum seed butter occurs naturally within the seeds of the cupuacu fruit, indigenous to the Amazon rainforest. This seed butter serves primarily as a moisturizing and skin-conditioning agent in cosmetic formulations due to its lipid-rich composition and pleasant sensory characteristics. It is utilized in creams, lotions, balms, and similar products where its emollient properties help maintain skin hydration and smoothness. The chocolate-like aroma contributes to the sensory appeal of such formulations, although the butter itself is not approved for flavor use. Regulatory frameworks such as REACH (EU) govern its cosmetic ingredient registration and safety evaluation. Its renewable botanical source underlines its potential in natural and sustainable personal care products, aligning with growing consumer preferences for plant-based ingredients.

Theobroma grandiflorum seed butter exhibits characteristics typical of tropical seed butters, melting at temperatures near human skin temperature, which facilitates spreadability and absorption when applied topically. Physically, it is a solid fat with a creamy texture, generally pale yellow in color. Chemically, the butter is composed mainly of triglycerides containing saturated and unsaturated fatty acids, which impart emollient and occlusive effects on the skin. Its mild chocolate aroma arises from minor constituents that influence scent without compromising stability. The butter is insoluble in water but soluble in organic solvents, enabling integration into various cosmetic bases. Stability at ambient temperature and absence of notable volatile compounds make it suitable for shelf-stable skincare preparations. The low or undetermined toxicity under standard hazard classifications supports its use at recommended cosmetic concentrations.

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:
cosmetic ingredient for skin conditioning
Recommendation for theobroma grandiflorum seed butter usage levels up to:
	not for fragrance use.
Recommendation for theobroma grandiflorum seed butter flavor usage levels up to:
	not for flavor use.

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

theobroma grandiflorum seed butter