White Cocoa (Theobroma cacao)

Benefits of white cocoa / cocoa butter extract:

boost skin health
moisturize skin
prevent stretch marks

White cocoa is made from cocoa butter extracted from whole cocoa beans (made up about 50-57% yield dry weight), with none of the cocoa solids (a.k.a. dark cocoa powder) that give darker chocolate its recognizable flavour and colour. Cocoa butter is also called as Theobroma oil, is an edible vegetable fat used in manufacture of chocolate confections, pharmaceutical ointments, and toiletries. Cocoa butter is one of the essential components in the making of white chocolate. Unlike dark cocoa, white cocoa has milder chocolate flavour and aroma.

Cocoa butter is known to contain high level of fatty acids (omega-6 and omega-9), which is often touted for its ability in nourishing and hydrating dry skin and restoring skin elasticity.

We provide practical, easy & consistent on food processing application.
Fresh natural flavor extract powder for Bakery & Beverage.

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Composition

Cocoa butter is known as healthy fat. It contains high proportion of saturated fats as well as monounsaturated oleic acid. The 1/3 content of stearic acid is believed to be non-atherogenic (reduce formation of fatty deposits in arteries) and exert a neutral cholesteromic response in human. Besides, cocoa butter also contains high antioxidants in fighting free radicals.

Phytochemicals

Stearic acid

Oleic acid (omega-9 fatty acid)

White cocoa also contains insignificant amount of methylxanthines (caffeine and theobromine)
b-Carotene was detected only in CB (5.1 ppm)
alpha-tocopherol

LDL cholesterol lowering effect

Subject	Wistar rats aged 5-6 months (n = 48)
Duration	8 weeks
Dosage	3.5% cocoa butter (w/w)
Group	Control diet without oil 5% cocoa butter diet 5% sunflower oil diet 1.75% cocoa butter + 1.75% sunflower oil diet
Parameters analyzed	Biochemical analysis (Lipid profile)
Outcomes	Visible benefits The dietary supplementation of cocoa butter for 8 weeks was found more effective in some lipid profile parameters (triglyceride and VLDL cholesterol). Cocoa butter lowered both triglyceride and VLDL cholesterol levels in rats. Table 1: Effect of different oils on serum lipid levels in rats.
Functions	Stearic acid content of cocoa butter is known to have cholesterol lowering effect, which ultimately may help in reducing the risk of cardiovascular disease.

Stearic acid – slows down oxidation process

In vivo lab experiment
Subject	Sprague-Dawley rats
Duration	19 weeks
Dosage	8% fat source by weight
Group	Fed with beef tallow (BT) Fed with cocoa butter (CB) Fed with high PUFA fats of soybean oil Fed with menhaden oil (MO)
Parameters analyzed	measures of lipid peroxidation in vivo (urine analysis by HPLC) screen for secondary products of lipid peroxidation – lipophilic aldehydes
Outcomes	Visible benefits No statistical differences were found in the lag time (min) between the serum of rats fed BT and CB which are both high in SA (longer lag time = slower oxidation) However, significant differences were found (P B/0.01) in the lag time between the serum of rats fed BT or CO diets compared to the SO or MO diets. Table 1: Fatty acid composition of fats used in rat diets. Figure 1: Serum resistance to copper-induced oxidation for rats fed diets.
Functions	Stearic acid (SA) found in cocoa butter is an ideal fatty acid because it has been shown to have a neutral effect on the plasma lipid profile. The present experiment indicates lower level of lipid peroxidation in vivo due to the consumption of high STEARIC ACID containing diet, without raising serum triglycerides and cholesterol levels significantly.

Low digestibility properties

In vivo animal model study
Subject	Sprague-dawley rats (n = 36)
Duration	2 weeks
Dosage	5, 10, 20% of cocoa butter
Group	Diet with 5, 10, 20% of corn oil Diet with 5, 10, 20% of cocoa butter
Parameters analyzed	Lipid absorption analysis in faeces
Outcomes	Visible benefits Feacal lipid elimination was significantly increased (P < 0.05) in cocoa butter group when compared with the corresponding corn oil group. Cocoa butter is having lower digestibility coefficient (59 – 72%) than corn oil (93 – 97%). The reduced bioavailability of cocoa butter may be at least partially responsible for its previously described neutral effect on serum cholesterol.
Functions	Cocoa butter – a highly saturated fat, have been shown to have significantly less digestible by rats, due to the content of long-chain saturated fatty acids (stearic acid). The low digestibility of high saturated fat in cocoa butter is suggested as one of the factors as non-hypercholesteromic.

Reference

https://pubmed.ncbi.nlm.nih.gov/7977140/
https://www.hindawi.com/journals/bmri/2014/606575/
https://pubmed.ncbi.nlm.nih.gov/16638661/
https://academic.oup.com/jn/article-abstract/117/4/660/4770350?redirectedFrom=fulltext