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Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

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Key processes and utilization of cocoa butter production machines

In chocolate production, cocoa butter originates from cocoa nibs, which you first alkalize to develop flavor and color. Next, they undergo milling to produce cocoa liquor and pass through a mechanical press to extract the cocoa butter in its solid form. Cocoa butter making machines such as a cocoa butter hydraulic press make this process easier. Cocoa butter processing machines can also help in producing filtered cocoa butter in its liquid form. Also, producers typically deodorize cocoa butter for chocolate production, through a process called deodorization. They do it to emit reactive components of the cocoa butter, which may cause off-odors.

Cocoa butter applications and in-market audiences

Other than making chocolate, cocoa butter also is used in various industries. In pharmaceuticals, manufacturers make cocoa butter odorless and tasteless through steam and vacuum extraction. They eliminate all volatile compounds and organic impurities, leaving a clear texture and appearance in the ingredient. Cocoa butter also possesses natural antioxidants and has many health benefits. In the cosmetics industry, lotions, soaps, creams, hair products, and many more products use cocoa butter as an ingredient. It reduces the effects of hair loss, aging, skin inflammations, and scars.

Environmental impacts of cocoa butter production

As the global demand for cocoa butter continuously grows, manufacturers from different industries are encouraged to develop a traceable supply chain, which oversees the production process from start to finish. For instance, they document and trace all raw materials to ensure that they comply with the global industry standards. This also promotes accountability and ensures that raw materials are well taken care of, as well as efficient logistics for the final products. Farmers also learn Good Agricultural Practices and other related training to combat any environmental and socioeconomic challenges.

Standards for a great quality cocoa butter

Good cocoa butter should contain at least 60% saturated fat. It also contains other natural fats. Organic cocoa butter has a pale yellow color, smooth texture, and a pleasant cocoa aroma. Taste-wise, it has a strong cocoa flavor, which makes it hard to imitate when finding alternatives. Considered fat substitutes are coconut, palm rapeseed, and shea butter. Although this happens in pharmaceutical or cosmetic purposes only, since chocolate standards are strict for both US and EU.

Processing steps involved in cocoa-butter making

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