[6] Cocoa butter contains a high proportion of saturated fats also with the monounsaturated oleic acid in each triglyceride.

The predominant triglycerides are POS, SOS, and POP, where P = palmitic, O = oleic, and S = stearic acid residues.

Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.

[12] Substitutes include: coconut, palm,[12] soybean, rapeseed, cottonseed and illipe oils; and shea butter, mango kernel fat[16] and a mixture of mango kernel fat and palm oil,[17] and PGPR.

This quality, coupled with natural antioxidants, prevents rancidity – giving it a storage life of two to five years.

[20] The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions.

[22] A by-product of chocolate factories, cocoa butter was mainly used for cosmetic and pharmaceutical preparations until the late 19th century.

(Form VI either develops in solid cocoa butter after long storage or is obtained by crystallisation from solvents).

A uniform form V crystal structure will result in smooth texture, sheen, and snap.