Cocoa Butter wafers deodorized. After being extracted from the cacao bean, the Cocoa Butter is deodorized to reduce the strong, natural chocolate aroma. This results in cocoa butter with amilderscent than natural cocoa butter. Deodorized cocoa butter will still have a chocolate aroma, but it does not smell as powerful and will have less of an impact on the formulated end product. The appearance is a characteristic pale yellow to light brownish color.
Cocoa butter is known for its high oxidative stability as a result of it being naturally rich in antioxidants and vitamin E. With a typical melting point ranging from 88˚F-95˚F, deodorized cocoa butter is a stiff solid at room temperature. From a cosmetic and skin care application standpoint, deodorized cocoa butter is used for its natural emollient properties and to bring stiffness to the end product. Because the material is deodorized, there should be less interference with the desired fragrance of a finished creation. If the formulation calls for a refined, bleached and deodorized cocoa butter without any aroma. This cocoa butter comes in wafers for easier melting.