Find Verified Natural Cocoa Butter Pure Cocoa Butter Soap Suppliers, Manufacturers and Wholesalers

Cocoa Butter is a natural edible fat extracted from cocoa beans during the chocolate-making process. It is a key ingredient in chocolate production, cosmetics, and pharmaceuticals due to its smooth texture, stability, and melting properties.

Specifications
Appearance: Pale yellow to light ivory solid
Flavor & Aroma: Mild cocoa aroma, neutral taste
Melting Point: Approximately 30C- 36C
Fat Content: 100% cocoa fat
Free Fatty Acids: Low (food-grade standard dependent)
Moisture Content: Max 0.1%
Shelf Life: 12-24 months under proper storage conditions
Storage: Cool, dry place away from heat and direct sunlight
Packaging: Blocks, slabs, or food-grade bulk packaging

Cocoa Products

Cocoa Butter

Moistures - 0.09
Free Fatty Acid,as Oleic acid % max - 1.45
Iodine values - 37.88
Peroxide values - 0.65
Saponification value - 192.40
Melting point C - 34.40
S-gr-Specific gravity - 0.905
RI Refractive Index at 40 C - 1.455
USM-Unasponifiable matter Max - 0.28
Total Plate Count Cfu/g - 100 Cfu
Yeast & mould Count, Cfu - <10 Cfu
FAT Content - 52

Extracted from fermented cocoa beans, cocoa butter is a creamy fat used in cosmetics and chocolate, while cocoa cake serves as a base for baking and feed. Both are rich in antioxidants and aroma.
Quality Standards
- Purity: no mixing with other fats
- Moisture content: <5%
- Mild cocoa aroma
- Uniform texture and color
- Low free fatty acid content

The production of our natural cocoa butter begins with carefully selected, fermented cocoa beans. They are first cleaned and gently dried. Once the shells have been removed, the beans are roasted to release their characteristic aromas. This is followed by grinding, which produces a rich cocoa mass. The precious cocoa butter is extracted purely mechanically by pressing this cocoa mass. We subject the final product, our natural cocoa butter, to strict quality controls in our DIN ISO 17025-certified laboratory to ensure that our customers receive the best quality.

SPECIFICATIONS:

Parameter
Specifications




Appearance
As per standard


Flavor
As per standard


Free Fatty Acid (%)
1.75 max


Moisture (%)
0.20 max


Iodine Value
33-42


Peroxide Value
4.0 max.


Saponification Value
188-198


Unsaponification Matter (%)
0.35 max.


Melting Point (�°C)
31-35


Refractive Index
1.456-1.459

Indonesian cocoa butter is widely used across chocolate, bakery, cosmetic, and personal care industries. However, buyers often face inconsistency in handling quality, documentation, storage conditions, and shipment coordination between origin and destination.

AHC supports cocoa butter supply through structured sourcing, batch verification, export-grade handling, and coordinated shipment preparation designed for commercial consistency. Products are prepared with attention to storage stability, documentation readiness, and manufacturing suitability for international markets.
Our cocoa butter is suitable for food, confectionery, cosmetic, and industrial applications requiring clean aroma, stable texture, and controlled processing characteristics. Supporting documentation such as Certificate of Analysis (COA), packaging specifications, and export documentation can be prepared based on buyer requirements.

Packaging formats, private labeling, and shipment arrangements can be adjusted according to volume, destination, and application needs. Through Indonesiaâ??s growing cocoa network, AHC aims to support long-term buyers seeking both operational reliability and flexible sourcing capability.

It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Premium Quality Assurance- Every batch is tested for purity, freshness, and consistency
Competitive Pricing - Direct sourcing enables us to offer market-leading rates
Flexible Packaging Options - Available in various pack sizes from retail to bulk industrial quantities
Temperature-Controlled Storage - State-of-the-art cold storage facilities maintain product integrity
Customization Available - Tailored solutions for specific industry requirements


Some common uses for butter include:

Cooking and Baking: It's great for sauting, frying, and is often used in baked goods like cakes, cookies, and pastries to create that tender, flaky texture.

Spreads: It's a classic spread for bread, toast, pancakes, and muffins.

Flavor Enhancer: Adding butter to vegetables, pastas, or even rice can really elevate the flavor.

Clarified Butter: In dishes like ghee (common in Indian cooking), the milk solids are removed, leaving just the pure butterfat, which has a higher smoke point and a richer flavor.

Key Features
Flavor: Unsalted
Packaging Type : Loose
Shelf Life: 3 Months
Usage/Application: Multi-Purpose
Purity: 98%
Features: Organic unsalted butter is made from cream from free-range, grass-fed cows.
Availability In Stock

Enjoy our highly prized cocoa butter, which has an appealing creamy texture and moisturizing properties, adding value to a variety of meals and products.

Industries Served:

Food and Beverage: Adds a smooth, rich texture to chocolates, desserts, and baked goods.
Cosmetics: Widely used in lotions, creams, and balms for its hydrating and skin-softening qualities.
Nutraceuticals: Added to supplements for their healthy fats and antioxidant properties.
Pharmaceuticals: Used in topical formulations for its soothing and protective benefits.

Product characteristics

% Milk FAT Min, 99.8%
% Moisture Max, 0.3%
Nutritional Information
Nutritional Information*
Amount per 100 ml
Energy, kcal 814
Energy from Fat, kcal 814
Total Fat, g 90.5
Saturated fat,g 58
Cholesterol, mg 190
Sodium, mg 0
Total Carbohydrate, g 0
Sugar, g 0
Protein, g 0
Vitamin A, mcg 600
Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.
*Approx. values
Shelf Life Pouch Packing : 9 Months
Tin Packing : 12 Months
Jar Packing : 6 Months
Bulk Packing : 12 Months

Pure Butter Ghee ( Milk Fat).

Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials with no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.

Natural Cocoa Powder

Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years

Product Name: Cocoa Butter
Botanical Name: Cocoa butter and also known as Theobroma cacao.
Origin: Austria.
Form: White to cream solid fat
Scent: Mild to strong chocolate odor
Part Used: Seeds
Shelf Life: 2 year(s) or longer if stored properly
Solubility: Insoluble in water, soluble in alcohol and oils
Storage Conditions: Store in cool, dry place in tightly sealed containers

Cocoa Products

Natural Cocoa Powder

Fat Content - 52.5
Moisture Content - 0.60
Ph - 5.30
Fineness - 99.5
Total Ash - 6.3
FFA - 060

Color: Light brown to reddish-brown
Form: Fine, free-flowing powder
Flavor: Strong, bitter, fruity cocoa taste
Fat content: 10% - 12% (common commercial grade)
Moisture : 5%
Fineness : 99% through 200 mesh
pH : 5.0 - 5.8 (acidic nature)

Milk Products

Butter

We are able and ready to supply the following Cocoa Beans:
- Organic Natural Raw Cacao Beans (African Origin) | 100% Cocoa Bio, Natural and Pure | Vegan, Raw, Unrefined | Exported to worldwide locations for making High Quality Cacao Powder, chocolate, coffee, etc.

- High grade dried raw cocoa beans for sale.
- High quality cocoa beans producing beans with the strongest flavor.
- Raw sun-dried cocoa beans.

- a) moisture: 5.5% - 6.2% maximum
- b) foreign matters: 1.29% maximum
- c) beans count: 91 to 99 beans/kg
- d) broken beans / defective: 0.7% - 0.8% maximum
- Raw. sun-dried cocoa beans
- Moisture: 8% maximum
- foreign matters: .5% maximum
- Bean count: 91 to 99 beans/kg
- Broken/defective: 0.7% - 0.8% maximum

Product Description :


Price of product ( USD price or FOB price) :
$2100/ton cnf

Product origin :
Nigeria

Key Specifications/Special Features :
Moudy beans 5% max by count
Slaty beans 5% max by count
Infested / insect damaged 3% max by count
Moisture 6-8%
Fat 55.0-59.0%
Free fatty acid level 1.0% max