How we scored it
Solid fat obtained from roasted cocoa seeds; triglyceride mass entirely from cacao beans → 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Pressed from roasted cocoa beans, chiefly sourced from West Africa (Ivory Coast, Ghana) and South America. No synthetic route exists for the whole bean fat.
In plain English
A solid, rich butter pressed from roasted cocoa beans, used to soften and protect skin. It is the natural fat of the cocoa bean, unmodified chemically.
CosIng definition: Theobroma Cacao Seed Butter is a yellowish white solid material obtained from the roasted seeds of the Cocoa, Theobroma cacao L., Sterculiaceae
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2THEOBROMA CACAO SEED BUTTER. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3THEOBROMA CACAO SEED BUTTER. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=THEOBROMA%20CACAO%20SEED%20BUTTER