Difference between revisions of "Theobroma oil"
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* Richard S. Lewis, ''Hawley's Condensed Chemical Dictionary'', Van Nostrand Reinhold, New York, 10th ed., 1993 | * Richard S. Lewis, ''Hawley's Condensed Chemical Dictionary'', Van Nostrand Reinhold, New York, 10th ed., 1993 | ||
Revision as of 18:05, 1 May 2016
Description
A yellowish-white solid with a chocolate odor and taste. Theobroma oil is extracted from roasted cacao beans (Theobroma cacao). It primarily contains glycerides of stearic, palmitic, oleic, arachidic, and linoleic acids. Theobroma oil is used in the manufacture of chocolates and soaps.
Synonyms and Related Terms
Theobroma cacao; cacao butter; cocoa butter; aceite de teobroma (Esp.); burro di cacao (It)
Other Properties
Soluble in hot ethanol, ether and chloroform. Insoluble in water.
Saponification no. = 188-195; Iodine no. = 35-43.
| Melting Point | 30-35 |
|---|---|
| Density | 0.858-0.864 |
| Refractive Index | 1.4537-1.4585 |
Hazards and Safety
Combustible.
Sources Checked for Data in Record
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 9417
- Encyclopedia Britannica, http://www.britannica.com Comment: "cocoa butter." Encyclopædia Britannica. 2005. Encyclopædia Britannica Premium Service 17 May 2005 .
- CRC Handbook of Chemistry and Physics, Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980 Comment: cocoa butter: density=0.89-0.91; melting point = 34.1; iodine value=36.5; saponification value = 193.8; refractive index=01.4568