Natural Cocoa Butter
Premium Natural Cocoa Butter for High-Performance Food Manufacturing
LATAMARKO Natural Cocoa Butter is obtained from carefully selected West African cocoa beans through advanced mechanical pressing without deodorization. It preserves the natural cocoa aroma, light ivory color, and stable crystallization properties, making it an ideal ingredient for premium chocolate, confectionery, bakery, dairy, and cosmetic applications.
Typical Technical Analysis
| Cocoa Bean Origin | Côte d'Ivoire |
| Product Type | Natural Cocoa Butter |
| Processing Method | Mechanical Pressing |
| Deodorization | No |
| Color | Pale Yellow to Ivory |
| Aroma | Natural Cocoa Aroma |
| Flavor | Characteristic Cocoa Flavor |
| Fat Content | ≥ 99.8% |
| Free Fatty Acids | ≤ 1.75% |
| Moisture & Volatiles | ≤ 0.20% |
| Peroxide Value | ≤ 1.0 meq O₂/kg |
| Iodine Value | 33–42 |
| Melting Point | 33–36°C |
| Crystallization | Stable β Crystal Formation |
| Shelf Life | 24 Months |
| Packaging | 25 kg Cartons / Blocks |
Technical Overview
Natural Cocoa Butter is the pure fat fraction extracted from premium cocoa liquor through a carefully controlled pressing process. Unlike deodorized cocoa butter, it retains its characteristic cocoa aroma and natural flavor profile while preserving its original triglyceride composition and crystallization behavior.
Produced from high-quality cocoa beans primarily sourced from Côte d'Ivoire, LATAMARKO Natural Cocoa Butter offers excellent oxidative stability, uniform melting characteristics, and a stable β-crystal structure. These functional properties ensure superior tempering performance, excellent gloss development, clean snap, and a smooth melting profile in premium chocolate applications.
With its balanced fatty acid composition and consistent physical characteristics, the product provides reliable processing performance across industrial chocolate production, confectionery, bakery fillings, dairy products, frozen desserts, and cosmetic formulations. Every production batch undergoes comprehensive laboratory analysis to verify physical, chemical, and microbiological parameters, ensuring consistent quality and full compliance with international food safety standards.
Industrial Applications
LATAMARKO Natural Cocoa Butter is recommended for a wide range of industrial applications requiring authentic cocoa aroma, stable crystallization, and excellent melting behavior, including:
- Premium Chocolate Manufacturing
- Fine Chocolate & Pralines
- Bakery Fillings and Creams
- Biscuits & Cookies
- Dairy Products
- Ice Cream & Frozen Desserts
- Chocolate Coatings
- Compound Fillings
- Cosmetic & Personal Care Products
Its natural cocoa aroma, excellent tempering characteristics, stable melting profile, and superior oxidative stability make it an ideal ingredient for manufacturers seeking consistent quality and reliable processing performance.
