- Production:
- Cocoa butter acid is obtained by pressing cocoa seeds or through chemical processes.
- Applications:
- Food Industry: Used as a flavoring agent and preservative in food products.
- Cosmetic Products: Can be used as a moisturizer and fragrance in cosmetic products.
Cocoa Butter Acid Properties:
- Chemical Formula: Variable (depending on plant species)
- Molecular Weight: Variable (depending on plant species)
- Physical State: Solid or liquid
- Odor: Sweet with a light cocoa scent
- Solubility: Poorly soluble in water, soluble in organic solvents.
- Hazard Symbols: Contact with skin and eyes may cause irritation.
Bir aromalı ajan olarak kullanılır ve gıda ürünlerinde koruyucu olarak kullanılır.