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Indonesia Cacao
Cocoa butter
Cocoa butter

Deodorized Cocoa Butter

Steam-deodorized pure-press cocoa butter with a neutral flavour and pale ivory colour, FFA at or below 1.75%.

  • Vacuum steam deodorization for a neutral profile
  • Pale ivory, visibly lighter than natural butter
  • Same 31–35 °C melting band as natural butter
  • Pure press, no solvent extraction
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Product overview

Pure-press cocoa butter passed through vacuum steam deodorization, which strips the volatile aroma compounds and leaves a neutral fat with the same crystallization behaviour as our natural butter. Buyers choose it where cocoa aroma would fight the recipe: white chocolate, coatings, and cosmetic formulations. Melting point stays in the 31 to 35 °C band, so tempering curves carry over unchanged from natural butter.

Deodorization without damage

Deodorization runs under vacuum with injected steam, which carries off the volatile aroma and flavour compounds at temperatures low enough to leave the triglyceride structure untouched. The result is a neutral, pale ivory fat with FFA at or below 1.75%, moisture at or below 0.2%, and an iodine value of 33 to 42, the same crystallization chemistry as our natural butter minus the cocoa nose.

Applications and buyers

White chocolate is the classic use, where natural butter would tint the flavour of milk and vanilla. Compound coatings, ice cream inclusions, and flavoured confectionery use it for the snap and gloss of cocoa butter without a competing aroma. Cosmetics manufacturers buy it for balms and creams where a chocolate scent is unwanted; the same food-grade material serves both markets.

Packing, MOQ and shipping

Packed as 25 kg blocks in lined cartons, minimum order 5 MT, shipped FOB, CFR, or CIF within 3 to 4 weeks of confirmation. Store below 20 °C away from light and odours; deodorized butter has less flavour to lose but picks up ambient odours as readily as natural. Certificates of analysis and Halal documentation accompany every shipment.

Frequently asked questions

Ordering, samples, shipping, and payment, answered by our export desk.

What is the difference between natural and deodorized cocoa butter?

Chemistry and tempering behaviour are identical: both are pure-press butter with a 31 to 35 °C melting band. Deodorization strips the volatile cocoa aroma under vacuum steam, leaving a neutral flavour and a paler ivory colour. Choose natural when you want the cocoa nose, deodorized when it would compete with the recipe.

When should I specify deodorized rather than natural cocoa butter?

Whenever the recipe carries delicate flavours the cocoa aroma would mask: white chocolate, fruit or matcha confectionery, and compound coatings. Cosmetics formulators specify it for unscented balms and creams. For dark and milk chocolate, natural butter is usually the better choice.

What is the minimum order and packaging for deodorized cocoa butter?

5 MT, packed as 25 kg blocks in cartons with a food-grade liner. Lead time is three to four weeks from confirmation, shipped FOB, CFR, or CIF with a certificate of analysis and Halal documentation on every lot.

How long does deodorized cocoa butter keep and how should it be stored?

Store below 20 °C, dry, dark, and away from odorous goods; it keeps 24 months in those conditions. Although the flavour is neutral, the fat still absorbs ambient odours, so warehouse it with the same care as natural butter.

Interested in this product?

Send us your destination port and volume, we'll reply with pricing and availability.

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