Deodorized Cocoa Butter
Premium Deodorized Cocoa Butter for Professional Food Manufacturing
LATAMARKO Deodorized Cocoa Butter is produced from carefully selected West African cocoa beans through advanced mechanical pressing and gentle deodorization. It offers a neutral flavor, light ivory color, stable crystallization, and excellent melting performance, making it the preferred choice for premium chocolate, confectionery, bakery, dairy, and food manufacturing applications where pure cocoa fat functionality is required without influencing the final flavor.
Typical Technical Analysis
| Cocoa Bean Origin | Côte d'Ivoire |
| Product Type | Deodorized Cocoa Butter |
| Processing Method | Mechanical Pressing & Deodorization |
| Color | Pale Yellow to Ivory |
| Aroma | Neutral |
| Flavor | Neutral |
| 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 |
| Oxidative Stability | Excellent |
| Shelf Life | 24 Months |
| Packaging | 25 kg Cartons / Blocks |
Technical Overview
Deodorized Cocoa Butter is obtained by mechanically pressing premium cocoa liquor followed by a carefully controlled deodorization process that removes volatile aroma compounds while preserving the natural physical and functional properties of cocoa butter.
Manufactured from high-quality cocoa beans primarily sourced from Côte d'Ivoire, LATAMARKO Deodorized Cocoa Butter provides excellent oxidative stability, controlled triglyceride composition, uniform melting behavior, and stable β-crystal formation. Its neutral sensory profile allows manufacturers to develop products with delicate flavor characteristics while maintaining the superior texture, gloss, snap, and mouthfeel expected from premium cocoa butter.
The product is widely used in chocolate manufacturing, compound coatings, bakery fillings, dairy products, frozen desserts, and food formulations requiring high-purity cocoa butter with minimal flavor interference. Every production batch undergoes comprehensive laboratory testing to verify physical, chemical, and microbiological properties, ensuring consistent quality and compliance with international food safety standards.
Industrial Applications
LATAMARKO Deodorized Cocoa Butter is recommended for industrial applications where a clean sensory profile, stable crystallization, and excellent processing performance are essential, including:
- Premium Chocolate Manufacturing
- White Chocolate
- Compound Chocolate
- Chocolate Coatings
- Bakery Fillings and Creams
- Dairy Products
- Ice Cream & Frozen Desserts
- Premium Confectionery
- Food Ingredients
- Cosmetic & Personal Care Products
Its neutral aroma, consistent melting profile, excellent tempering behavior, and superior oxidative stability make it an ideal ingredient for manufacturers seeking reliable functionality without affecting the desired flavor profile of the finished product.
