Talk:Cocoa butter

message: The statement about it being commonly used by African Americans is vague and wierd. Where does this fact come from, and to what end do they apply the butter, and why African Americans specifically? Perhaps black people in general or do you mean actual African people who live in africa? In any case, this statement should really be clarified and cited! The scort 07:54, 31 March 2007 (UTC)
replies: text: I'm curious about this too. African-american friends of mine have told me that "all black people need to use cocoa butter or they get "ashy""  ... I have no idea what they could mean by this, as certainly Africans who don't have a cent to their name or anything to eat but sticks still have beautiful skin. What's "ashy"? Why does it occur? Wikipedia needs to know this.  —Preceding unsigned comment added by 75.72.21.221 (talk) 02:18, 6 December 2007 (UTC)
replies: text: I presume it means dry skin.  vlad§inger  tlk  17:44, 15 July 2008 (UTC)
replies: text: Perhaps they only need it to avoid dry skin in non-tropical countries, which have lower humidity?  —Preceding unsigned comment added by 75.73.70.113 (talk) 23:25, 9 February 2009 (UTC)
thread_title:  african americans 

message: 1251252—Preceding unsigned comment added by 170.211.121.61 (talk • contribs) 16:19, 4 May 2006
: See the article. —Ben FrantzDale 13:59, 21 November 2006 (UTC)
thread_title:  cocoa butter where does it come from? 

message: Could someone find the chemical formula for cocoa butter? Obviously it's a fat. I assume it's fairly saturated and has fairly long chains. I'm curious what its crystal phases look like atomically and why it is so tempramental (or should I say temper-mental?) —Ben FrantzDale 13:59, 21 November 2006 (UTC)
replies: text: I remember reading that cocoa butter is almost homogenous in its composition; it's primarily a triglyceride of stearate, palmitate, and oleate (not sure which order on the glycerol though). Frankg 17:24, 21 November 2006 (UTC)
thread_title:  Chemistry

message: I have been everywhere online trying to locate the answer to whether cocoa butter has caffeine. Would be good to see a mention of it somewhere. —The preceding unsigned comment was added by Goodyosef (talk • contribs) 01:50, 19 December 2006 (UTC)
thread_title:  does cocoa butter have caffeine? 

message: Can you put cocoa butter on toast for a tasty treat? Gutch220 16:01, 11 November 2007 (UTC)
thread_title:  Cocoa Butter on Toast 

message: Can you please confirm that there is no dairy in cocoa butter
194.75.128.200 16:23, 6 March 2007 (UTC)
replies: text: There's no dairy in pure cocoa butter, as it comes from the cacao bean. Of course, there might be dairy in products made from cocoa butter (like milk chocolate). A good place to ask questions like this is the Wikipedia Reference Desk. --Grace 13:13, 22 March 2007 (UTC)
thread_title:  Cocoa "butter" 

message: I had heard that hershey's chocolate no longer contains cocoa butter.. 
Not only that but Breyer's changed their Brownie Mudpie Ice Cream to longer contain brownies, 
now it contains chocolate covered almonds and chocolatey pieces that contain "No Cocoa Butter".. 
I think we should maintain a list below here that annotates all the products that 
no longer contain cocoa butter in their chocolate. 
 (Kiernan) 23:55, 16 November 2008 (UTC)
thread_title:  Have you noticed 

message: I believe the second sentence contains a serious error:
"Cocoa butter is extracted from the cacao beans and can be used to make chocolate, cocoa powder, pharmaceuticals, ointments, and toiletries.[1]"
Cacao beans can be processed into two components: cocoa powder and cocoa butter. Cocoa butter cannot be used to make cocoa powder any more than cream can be used to make skim milk.
Frappyjohn (talk) 07:47, 27 February 2008 (UTC)
replies: text: Yes indeed. Corrected.  vlad§inger  tlk  17:49, 15 July 2008 (UTC)
thread_title:  Cocoa butter cannot be used to make cocoa powder 

message: The type of information that would be great to see included in this article:
   * How much good/bad cholesterol is in an ounce of Cocoa Butter?
   * How many calories?
   * In what sitiuations is it a viable substitute for dairy butter?  Baking?  If so, what conversion rate should be used?  —Preceding unsigned comment added by 131.107.0.86 (talk) 21:18, 15 June 2009 (UTC)
thread_title:  What is nutritional breakdown for Cocoa Butter? 

message: Why does it say 'DONT USE WATER' next to 'Fat content' on the right side of the page? CarVac (talk) 04:35, 30 September 2009 (UTC)
thread_title:  DONT USE WATER 

message: From the article: "Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of two to five years [...]" On the German-language page, http://de.wikipedia.org/wiki/Kakaobutter on the other hand, it says: "[...] ist die Haltbarkeit von Kakaobutter begrenzt, d. h. Kakaobutter altert ähnlich schnell, wie Leinöl, wird also ranzig." my off-the-cuff translation: "...the shelf life of cocoa butter is limited, i.e, it ages about as fast as linseed oil, that is, it goes rancid". So, which is it? -- CRConrad (talk) 08:15, 17 February 2010 (UTC)
thread_title:  Shelf life 

message: "Cocoa butter has a mild chocolate flavor and aroma."
That sounds a little weird, doesn't it...? I mean, chocolate tastes the way it does BECAUSE of the cocoa butter. That's like saying oranges taste like orange juice. It should be the other way around.  —Preceding unsigned comment added by 173.212.90.181 (talk) 01:05, 7 December 2010 (UTC)
thread_title:  Errr... 

message: What are the health effects on cholesterol and insulin levels?  Are there other health effects?  — Preceding unsigned comment added by Ocdnctx (talk • contribs) 23:14, 25 May 2011 (UTC)
thread_title:  What are the health effects on cholesterol and insulin levels?  

message: Much of the fat in cocoa butter is stearic acid, which appears to be neutral as to levels of blood cholesterol.  
Grundy SM.
Am J Clin Nutr. 1994 Dec;60(6 Suppl):986S-990S. 
Influence of stearic acid on cholesterol metabolism relative to other long-chain fatty acids. 
 
Free full text http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=7977157  
Abstract
Stearic acid is a long-chain saturated fatty acid. However, in contrast with other saturated fatty acids, stearic acid apparently does not raise serum cholesterol concentrations. Studies carried out three decades ago provided strong suggestive evidence that this was the case. More recent investigations that specifically compared stearic acid with other fatty acids in human studies have confirmed that stearic acid is not hypercholesterolemic. Stearic acid was shown not to raise low-density-lipoprotein cholesterol relative to oleic acid, which is known to be neutral in its effects on cholesterol concentrations. In contrast, palmitic acid, another long-chain saturated fatty acid, definitely raises cholesterol concentrations. For this reason, fats rich in stearic acid might be used in place of those high in palmitic acid in cholesterol-lowering diets.
Free full text http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=7977157  
Source
Department of Internal Medicine, University of Texas Southwestern Medical Center, Dallas.
Ocdnctx (talk) 15:52, 24 November 2011 (UTC)
thread_title:  Stearic acid does not raise serum cholesterol  {{PMID|7977157}} 

message: Denke MA.
Effects of cocoa butter on serum lipids in humans: historical highlights.
Am J Clin Nutr. 1994 Dec;60(6 Suppl):1014S-1016S. 
Free full text http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=7977142
Abstract
It has been known for some time that cocoa butter, although rich in saturated fatty acids, does not raise total serum cholesterol concentrations as much as expected from its total saturated fatty acid content. Whether the effect of cocoa butter feeding on low-density-lipoprotein- (LDL)-cholesterol concentrations was also less than predicted by its total saturated fatty acid content needed to be tested. In a recent experiment cocoa butter did not raise LDL cholesterol as much as predicted by its total saturated fatty acid content. However, because of its significant palmitic acid content, cocoa butter did raise LDL-cholesterol concentrations more than do most liquid vegetable oils.
Free full text http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=7977142
::"Gas chromatography showed that cocoa butter has an unusual fatty acid composition: > 33% of the saturated fatty acids are stearic acid, a c- 18 saturate that typically accounts for only I -3% of the fatty acids in other fats. This unusual composition suggested that the reduced cholesterol-raising potential of cocoa butter might be attributed to its stearic acid content or other factors in the unsaponifiable fraction of cocoa butter."   
Source
Center for Human Nutrition, University of Texas Southwestern Medical Center at Dallas 75235-9052.  — Preceding unsigned comment added by Ocdnctx (talk • contribs) 16:42, 24 November 2011 (UTC)
thread_title:  Cocoa butter, rich in saturated fat including stearic acid, raises serum cholesterol and LDL less than expected from its total saturated fat content {{PMID|7977142}}  

message: Does anybody know if cocoa butter has sugar in it?
174.54.194.188 (talk) 23:15, 22 March 2012 (UTC)
replies: text: No it does notPlantsurfer (talk) 23:28, 22 March 2012 (UTC)
thread_title:  Sugar? 

message: In the diagram notes, it is stated that it is composed mainly of palmitic, stearic and oleic acids.
While in the right side the fat composition information presented no palmitic acid. There must be an error somewhere  — Preceding unsigned comment added by 165.21.15.62 (talk) 03:45, 27 September 2012 (UTC)
thread_title:  Cocoa butter fatty acid composition does not contain palmitic acid.....  

message: I can't get the figures to add up!  — Preceding unsigned comment added by 2.24.207.61 (talk) 22:05, 8 March 2013 (UTC)
thread_title:  Fat Composition 

message: The chemistry aspects of this article are poorly written, and from what I gather from some other posts here, unnecessarily confusing.  The three main fatty acids present in in cocoa butter typically in near equal amounts are stearic (S), oleic (O), and palmitic (P).  Some of the ranges for fatty acid compositions are way off, and I'm correcting them to typical literature ranges.  The structure diagram is incorrect.  The main triacylglycerol (TAG) of cocoa butter is composed of S, O, and P, but the O is at the sn-2 position (the middle position of the glycerol).In fact, the strong preference for O at the 2-position (> 90%) in all the TAGs is one feature that gives cocoa butter and chocolate its unique physical properties.  — Preceding unsigned comment added by 76.14.1.106 (talk) 02:46, 22 March 2013 (UTC)
thread_title:  Composition and extraction and chemistry 

message: http://www.nbcnews.com/business/consumer/choc-horror-cocoa-shortage-rising-prices-threaten-chocolate-bars-f8C11418435
I don't know how to add this but it explains why it's getting more expensive.  — Preceding unsigned comment added by 71.83.26.147 (talk) 18:10, 9 November 2016 (UTC)
thread_title:  Citation for Cocoa butter is increasingly expensive 

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thread_title:  External links modified 

message: The market section is worded weirdly, with an a dollar signed used as a word. It turns out this sentence "Demand for cocoa butter is expected to soar exponentially and is projected to create an absolute $ opportunity of around US$ 2.5 Bn during forecast period 2019 – 2028." is directly taken from this press release without qoutes: https://www.factmr.com/media-release/1247/global-cocoa-butter-market
I don't know if the sentence and reference should be removed completely because of the source or reworded to be a quote.  — Preceding unsigned comment added by 73.11.109.191 (talk) 00:59, 29 December 2021 (UTC)
thread_title:  Market Section - Plagiarism