Lexic.us

Definition of Cocoa butter

1. Noun. A yellow-white fat from cocoa beans.

2. Noun. The vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate.

Definition of Cocoa butter

1. Noun. The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten. ¹

¹ Source: wiktionary.com

Medical Definition of Cocoa butter

1. The fat obtained from the wasted seed of Theobroma cacao (family Sterculiaceae); it contains the glycerides of stearic, palmitic, oleic, arichidic, and linoleic acids; used as a base for suppositories and ointments and, in operative dentistry, as a lubricant and protective. Synonym: cacao butter, cocoa butter, cacao oil. Origin: G. Theos, a god, + broma, food (05 Mar 2000)

Lexicographical Neighbors of Cocoa Butter

cockweed cocky cocky's joy cocky-leeky coclique coclustering coco coco-de-mer coco de macao coco palm

coco plum coco plum tree cocoa cocoa bean cocoa beans cocoa palm cocoa plum cocoa powder cocoalike cocoanut

cocoanuts cocoas cocobola cocobolas cocobolo cocobolos cocolonization cocomat

Literary usage of Cocoa butter

Below you will find example usage of this term as found in modern and/or classical literature:

1. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"Its demand for pharmaceutical purposes is, however, sufficiently great to render the use of cocoa-butter as an adulterant of food-fats extremely rare. ..."

2. Foods: Their Composition and Analysis: A Manual for the Use of Analytical by Alexander Wynter Blyth (1896)
"The above constants are explained by the composition of cocoa-butter; ... Cocoa-butter is soluble in five parts of absolute alcohol, but insoluble in 9U ..."

3. The English Illustrated Magazine (1892)
"Later we come upon it turned out of the tins " cocoa butter " in great solid pats. On this and other floors there are large artificial cooling rooms, ..."

4. Technical Methods of Chemical Analysis by Georg Lunge (1914)
"CHOCOLATE FATS, COCOA-BUTTER SUBSTITUTES. Under the former of these two terms, the author includes all the fats which serve as substitutes for the expensive ..."

5. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"The cocoa butter flows out through a special orifice, and is afterwards ... The commercial value of cocoa butter just before the war was twice that of the ..."

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