Description
Origin: Africa
INCI: Theobroma Cacao Seed Butter
Extraction Method: Pure prime pressed from the Cocoa Bean
Color: Pale yellow to white
Odor: Chocolate to neutral
Texture: Semi solid, smooth
Key Attributes:
- High levels of saturated fats derived from stearic acid and palmitic acid (lower levels of myristic acid) and unsaturated fats derived from oleic acid (lower levels of palmitoleic acid and linoleic acid)
- Melting Point 34⁰C – 38⁰C
- A natural emollient used for its ultra-hydrating properties
- Known antioxidant – can prevent rancidity in personal care products – and anti-inflammatory
Applications:
- Skincare – facial moisturizer, body lotions, body butters (great for stretch marks), shaving cream and soaps
- Cosmetics – anti-aging, lip balm
- Haircare – conditioner, masks
We offer Natural, Certified Organic, USP/NF
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