Editing Cocoa butter (section)

== Extraction and composition ==
[[File:CocoaButTriglyc.svg|thumb|left|The main constituent of cocoa butter is the [[triglyceride]] (fat) derived from [[palmitic acid]], [[oleic acid]], and  [[stearic acid]].]]
For use in chocolate manufacture, the cocoa beans are first [[Solid-state fermentation|fermented]] and then dried. The beans are then roasted and separated from their hulls to produce cocoa nibs.<ref name=b1/> About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form 
[[Chocolate liquor|cocoa mass]], also known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.<ref>{{cite web |url=http://grenadachocolate.com/tour/press.html |archive-url=https://web.archive.org/web/20071006121324/http://grenadachocolate.com/tour/press.html |archive-date=6 October 2007 |title=Cocoa butter pressing |website=The Grenada Chocolate Company}}</ref> Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.<ref>{{cite web|url=http://www.thenibble.com/zine/archives/best-white-chocolate3.asp#fillings|author=The Nibble|title=The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter|accessdate=3 March 2009}}</ref>

Cocoa butter contains a high proportion of saturated fats also with the monounsaturated oleic acid in each triglyceride. The predominant triglycerides are POS, SOS, and POP, where P = palmitic, O = oleic, and S = stearic acid residues.<ref>{{cite journal|author1=Lonchampt, P. |author2=Hartel Richard, W. |title=Fat bloom in chocolate and compound coatings|journal=European Journal of Lipid Science and Technology|year=2004|volume=106|issue=4|pages=241–274|doi=10.1002/ejlt.200400938}}</ref><ref>{{cite web |url = http://www.hersheys.com/nutrition-professionals/cocoa-bean/composition.aspx |title = Composition of the Cocoa Bean |publisher = Hershey Center for Health & Nutrition |accessdate=20 November 2012}}</ref><ref name="liendo">{{cite journal |last1=Liendo |first1=Rigel |first2=Fanny C. |last2=Padilla |first3=Agricia |last3=Quintana |date=November 1997 |title = Characterization of cocoa butter extracted from Criollo cultivars of ''Theobroma cacao'' L. |journal=Food Research International |volume = 30 |issue = 9 |pages = 727–731 |doi = 10.1016/S0963-9969(98)00025-8 | pmid = 11048595 }}</ref><ref name="el-saied">{{cite journal |last1=El-Saied |first1=Hani M. |first2=M. K. |last2=Morsi |first3=M. M. A. |last3=Amer  |date = June 1981 |title= Composition of cocoa shell fat as related to cocoa butter |journal=Zeitschrift für Ernährungswissenschaft |volume = 20 |issue = 2 |pages = 145–151 |doi = 10.1007/BF02021260 |pmid = 7269661 |s2cid=30329861 }}</ref> Cocoa butter, unlike non-fat [[cocoa solids]], contains only traces of [[caffeine]] and [[theobromine]].<ref>{{cite web |url = http://www.nal.usda.gov/fnic/foodcomp/search/ |title = USDA nutrient database |website = Nal.usda.gov |date=5 October 2016 |accessdate = 3 November 2016 |url-status = dead |archiveurl = https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |archivedate = 3 March 2015 |df = dmy }}</ref>

{| class="wikitable sortable"
|+ Typical fatty acid composition (%)<ref name="frank">{{cite journal |last=Frank |first=Jill |date=24 October 2014 |title=Cocoa Butter Alternatives in Chocolate |url=https://knowledge.ulprospector.com/1085/fbn-cocoa-butter-alternatives-chocolate/ |journal=Prospector }}</ref>
! [[Fatty acid]] !! Percentage
|-
| [[Arachidic acid]] (C20:0) || style="text-align: right;" | 1.0%
|-
| [[Linoleic acid]] (C18:2) || style="text-align: right;" | 3.2%
|-
| [[Oleic acid]] (C18:1) || style="text-align: right;" | 34.5%
|-
| [[Palmitic acid]] (C16:0) || style="text-align: right;" | 26.0%
|-
| [[Palmitoleic acid]] (C16:1)|| style="text-align: right;" | 0.3%
|-
| [[Stearic acid]] (C18:0) || style="text-align: right;" | 34.5%
|-
| Other Fatty Acids || style="text-align: right;" | 0.5%
|}

=== Adulterants and substitutes===
Some food manufacturers substitute less expensive materials in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished [[fluorescence]] upon [[ultraviolet]] illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.<ref name="Ullmann">{{cite encyclopedia |last = Thomas |first = Alfred |encyclopedia = Ullmann's Encyclopedia of Industrial Chemistry |publisher = Wiley-VCH |location = Weinheim |year = 2002 |doi = 10.1002/14356007.a10_173 |isbn = 978-3-527-30673-2|chapter = Fats and Fatty Oils }}</ref>

Owing to the high cost of cocoa butter,<ref>{{Cite web|url=https://www.foodbusinessnews.net/articles/11666-cocoa-butter-prices-bean-futures-soar?v=preview|title=Cocoa butter prices, bean futures soar|website=www.foodbusinessnews.net|language=en|access-date=2019-02-27}}</ref><ref>{{Cite web |last=Moriarty |first=Andrew |title=Cocoa Price: The full story behind the cocoa bean price increase |url=https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |access-date=2022-03-10 |website=www.mintecglobal.com |language=en |archive-date=3 March 2021 |archive-url=https://web.archive.org/web/20210303014739/https://www.mintecglobal.com/top-stories/cocoa-bean-price-rise-november-20 |url-status=dead }}</ref>  substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used as the product's fat source for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.<ref name=frank/>

Substitutes include: [[coconut oil|coconut]], [[palm oil|palm]],<ref name=frank/> [[soybean oil|soybean]], [[rapeseed]], [[cottonseed oil|cottonseed]] and [[illipe]] oils; and [[shea butter]], [[mango kernel fat]]<ref>{{cite journal|doi=10.1002/jsfa.2740320510 |title=Fatty acid composition and characteristics of the kernel fat of different mango (''Mangifera indica'') varieties|journal=Journal of the Science of Food and Agriculture|volume=32|issue=5|pages=485–488|year=1981|last1=Van Pee|first1=Walter M.|last2=Boni|first2=Luc E.|last3=Foma|first3=Mazibo N.|last4=Hendrikx|first4=Achiel|bibcode=1981JSFA...32..485V }}</ref> and a mixture of mango kernel fat and palm oil,<ref>{{cite journal|doi=10.1007/s13197-012-0808-7 |pmid=25328175 |title=Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent |journal=Journal of Food Science and Technology |volume=51 |issue=10 |pages=2357–69 |year=2012 |last1=Sonwai |first1=Sopark |last2=Kaphueakngam |first2=Phimnipha |last3=Flood |first3=Adrian |pmc=4190219}}</ref> and [[polyglycerol polyricinoleate|PGPR]].