Cocoa butter

Salminen, Hanna, et al. European Food Research and Technology, 2020, 246(3), 599-608.

It was studied the properties of solid lipid nanoparticles (SLNs) containing -carotene using cocoa butter and/or tristearin as carrier lipids, and extracts from Quillaja saponin together with high or low melting point lecithin as surfactants.
· Preparation of Cocoa Butter SLNs
A lipid phase made up of tristearin and cocoa butter in ratios (r: 10:0,7.5:2.5,5.0:5.0,2.5:7.5, 0:10) was melted at 90°C and infused with a hot (90 °C) emulsifier solution (90% w/w). Some experiments added 0.1% (w/w) -carotene to the lipid phase, settling the SLN level at 0.01% (w/w). A coarse pre-emulsion was formed with an Ultra-turrax at 24,000 min-1 and 2 minutes. This pre-emulsion was then passed four times through a microfluidizer equipped with a ceramic H10Z interaction chamber (diameter: 100 μm) at 500 bar to form a fine emulsion. The microfluidizer was preheated to 90 °C to prevent crystallization during homogenization. The hot emulsion was subsequently cooled in an ice bath and stored at 2 °C.
· Performance of Cocoa Butter SLNs
All SLNs with different ratios of tristearin and cocoa butter produced < 200 nm particles after homogenization, regardless of the emulsifier used.
Tristearin-cocoa butter SLNs and cocoa butter SLNs maintained physical stability during storage, regardless of the emulsifier used.
Increasing proportion of cocoa butter in SLNs resulted in decreased Tm and Tc values, due to the cocoa butter, which contains a mixture of saturated and unsaturated fatty acids.

Septiyanti, Melati, et al. IOP Conference Series: Materials Science and Engineering. 2021, 1011(1), 012037.

Cocoa butter contains vitamin E which softens and moisturises skin in cosmetics. To make solid perfume in this experiment, it was used cocoa butter as raw material and jasmine oil as perfume. It transpired that the concentration of cocoa butter alters the physicochemical properties of solid perfume.
The Process of Making Solid Perfume
· Cocoa butter and beeswax were heated to 90°C until melted. Jasmine oil was combined with avocado oil to create a fragrant mixture, which was then incorporated into the wax blend. Gradually, patchouli oil was added. The mixture was stirred for 30 minutes until it became homogeneous, and then it was allowed to cool and solidify at room temperature. The formulation of the solid perfume is presented in the Table.
· Ultimately, the optimal solid perfume was found to contain 30% cocoa butter, achieving a sensory score of 3.63, an IC50 value for antioxidant activity of 201.98 µg/mL, a hardness penetration rate of 14.16 mm/s, a melting point of 90°C, and a pH of 4.