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 | Botonical Name | : | Theobroma cacao |
| CAS # | : | 84649-99-0 |
| Country of Origin | : | France |
| Color & Odor | : | Dark brown liquid with a delicious, rich & heady chocolate liquor aroma |
| Solubility | : | Soluble in ethyl alcohol. Insoluble in water |
| Specific Gravity | : | 0.885 – 0.910 @ 20 °C |
| Optical Rotation | : | -0.700 to -0.800 |
| Refractive Index | : | 1.3870 – 1.4070 @ 20 °C |
| Flash Point | : | >100 °C |
| Plant Part Used | : | Seeds |
| Extraction Method | : | Solvent extraction of the dried ground seed/pod. |
DESCRIPTION:
Cocoa is the dried and fully fermented fatty seeds of cacao tree. These cocoa absolutes are solvent extracted from top quality standardized cocoa bean powder. Coming with botanical name 'Theobroma cacao,' is derived through solvent extraction process from the Bean/Pod part of the plant. The extract contains valuable anti-oxidants and assists with sluggish circulation and in promoting softer, more youthful skin. CONSTITUENTS:
Arginine, Phenylethylamine, Theobromine, Tryptophan, Anandimide AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Strong and pungent garlic aroma.BLENDS WITH:
Cocoa Absolute Oil blends well with Vanilla, Bergamot, Sweet Orange and Coffee. COMMON NAMES:
Cocoa USES:
Cocoa Absolute Oil smells like chocolate and used as a combination with vanilla absolutes to make white chocolate flavored cakes. It has delicious, rich & heady chocolate liquor aroma and also has uses as an aphrodisiac due to positive effects of flavonols - active constituents that are naturally found in cacao.
