Natural Organic Cocoa Butter: Hydraulically Pressed, Not Deodorized

Natural cocoa butter is the pale, edible fat of the cocoa bean, pressed out of cocoa mass and filtered. Radad natural cocoa butter is obtained by hydraulic pressing of cocoa mass, without extraction, and has no odour-control treatment, so it keeps its cocoa aroma and flavour.

Cocoa beans are ground into cocoa mass, which is pressed in a hydraulic press to separate the cocoa butter from the cocoa cake. The butter is then filtered and packed in 25 kg cartons. No extraction and no deodorizing step is used.

No. Radad natural cocoa butter is filtered without odour-control treatment, so it is not deodorized. It keeps the taste and aroma typical of the cocoa beans, with no off flavours.

Natural cocoa butter is pressed and filtered only, so it keeps a cocoa aroma and a light-yellow to creamy colour. Deodorized cocoa butter is steam-treated to remove aroma compounds, so it smells neutral and is paler. Natural suits dark chocolate and natural cosmetics, deodorized suits white chocolate and fragrance-free products.

It is light yellow to creamy in colour, with a taste and aroma typical of cocoa beans. At 16 to 18 °C it is solid and fragile, and when melted at 40 °C it is transparent with no particles.

Radad natural cocoa butter fully melts at 32 to 35 °C, which is just below body temperature. It freezes at 28 °C or above and takes 40 to 60 minutes to freeze under test conditions.

About 75 to 85% of the fat is solid at 20 °C, but only 1 to 3.5% is solid at 35 °C and almost none at 40 °C. This sharp drop close to body temperature gives cocoa butter its snap at room temperature and its clean melt in the mouth.

Free fatty acids are 1.75% at most, and the peroxide value is 2 at most. Both are freshness indicators: lower figures mean the fat is less broken down and less oxidized.

Moisture is 0.01% at most, and ash in a 10% hydrochloric acid solution is 0.1% at most. Very low moisture helps protect the butter from spoilage.

Total plate count is 1 × 10³ CFU/g at most, yeast and mould are each 50 CFU/g at most, and E. coli (in 1 g) and pathogenic bacteria including Salmonella (in 25 g) must not be present.

Lead and arsenic are limited to 1.0 mg/kg each, cadmium to 0.5 mg/kg and mercury to 0.1 mg/kg. Aflatoxin B1 is limited to 0.005 mg/kg. The specification also sets limits for caesium-137 and strontium-90 and for hexachlorocyclohexane and DDT residues.

It is packed in corrugated carton boxes of 25 kg net with a PE insert or similar material permitted for food use.

It is used in dark and milk chocolate, confectionery coatings and fillings, bakery, natural cosmetics and skincare such as lip balms and body butters, and as a base for some medicinal products. Natural butter is chosen where the cocoa aroma and flavour are wanted.

You can, but the cocoa aroma will carry into the finished chocolate. Most white chocolate uses deodorized cocoa butter so that vanilla and milk flavours stand out. Choose natural butter if you want a distinct cocoa note.

No. Cocoa mass (cocoa liquor) is ground cocoa nibs and contains both fat and cocoa solids. Pressing it separates the fat, which is cocoa butter, from the solids, which are milled into cocoa powder.

Yes. Radad International supplies buyers in Dubai, the wider UAE and around the world, on FOB and CIF terms. Tell us your destination, quantity and intended use, and we will reply with a quote.

Use the Request a Quote button on this page, or message us on WhatsApp at +971 522 501 039. Tell us the quantity, destination and use, and we will send a quote together with the specification sheet.