Emollients
Cocoa butter
Its crystalline triglycerides strongly affect stick and balm structure, temperature response, snap, gloss, and skin melt.
- INCI
- THEOBROMA CACAO SEED BUTTER
- CAS
- 8002-31-9
- Also known as
- theobroma cacao seed butter · cacao butter
- Function
- Emollients
Ingredient answer
What is Cocoa butter?
Cocoa butter is a brittle botanical fat used to build hardness, melt profile, richness, and occlusive feel in anhydrous and emulsified products.
Formulation behavior
How it works inside a formula
Manage tempering and cooling history, and test bloom, graininess, odor, color, package fit, and heat-cycle stability.
Where it appears
Common product contexts
- facial oils
- creams and lotions
- balms and hair products
Practical caution
What to keep in view
Check oxidation stability, sensory weight, packaging compatibility, and the complete oil-phase balance.
Take the ingredient into a working formula.
Keep supplier details, percentages, compliance checks, and batch records inside your private Formuley workspace.