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Bulk Cocoa Butter - Natural

Jedwards is a wholesale supplier of bulk natural cocoa butter. After being extracted from the cacao bean, Cocoa Butter - Natural has a rich pleasant chocolate aroma. The appearance is a characteristic pale yellow to light brownish color. Cocoa Butter - Natural is known for its high oxidative stability as a result of it being naturally rich in antioxidants and vitamin E. With a typical melting point ranging from 88˚F-95˚F, Cocoa Butter - Natural is a stiff solid at room temperature. The cosmetic and food industries utilize Cocoa Butter - Natural as an ingredient. From a cosmetic and skin care application standpoint, Bulk Cocoa Butter - Natural is used for its natural emollient properties and to bring stiffness to the end product. 

Jedwards is proud to supply natural cocoa butter produced in a plant that is free of the 8 major allergens: Milk, Tree Nuts, Eggs, Wheat, Fish, Peanuts, Shellfish and Soybeans. Allergen statements are provided upon request.

The above information is for general research purposes only and is not a representation or warranty of any kind. This material is not intended to diagnose, treat, cure or prevent any disease. The user of this material is solely responsible for determining fitness for any particular use; requesting and reviewing the applicable Material Safety Data Sheet; and compliance with all applicable laws and regulations. Jedwards's standard terms and conditions apply.

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  1. INCI Name:Theobroma Cacao
    Extraction Method:Pure Prime Pressed (PPP)
    Sourced From:West Africa, South America, Southeast Asia
    SAP Value:188-200
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Attributes Qty Discounts Qty
Item No. Package Size 1-1 2+
B3000-C1 25KG (55 lbs.) - sold in block form $272.50 $247.50
1-2 3-14 15+
B3000-C2 4 KG (8.8 lbs.) - sold as wafers $53.20 $49.20 $45.20

Customer Reviews

  • Best Cocoa Butter
  • " Love this product, I have been purchasing from Jedwards for over 6 years now..besides the product being excellent, the customer service overall is what keeps me coming these wafers "

  • On: June 30, 2016
  • By: Yvonne Oxley
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