About
What it is and where it shows up.
Cocoa butter is a natural, pale-yellow edible vegetable fat extracted from the cocoa bean (Theobroma cacao) by pressing or solvent extraction. It is used primarily as the characteristic fat in chocolate and confectionery to provide texture, mouthfeel, and a sharp melting point near body temperature.
Safety summary
The regulatory and scientific consensus.
Cocoa butter is broadly regarded as safe and no acceptable daily intake (ADI) has been established by any major regulatory body, reflecting its long history of safe use. It is rich in saturated fatty acids (primarily stearic and palmitic acids), which at high habitual intake may raise LDL cholesterol and pose cardiovascular risk; however, stearic acid is considered largely cholesterol-neutral. Processing of cocoa beans can introduce polycyclic aromatic hydrocarbons (PAHs) as contaminants, and maximum limits are enforced by the EU under Regulation (EU) No 835/2011.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Directive 2000/36/EC defines cocoa butter and specifies its composition (free fatty acid content, unsaponifiable matter) for use in chocolate products; deodorised cocoa butter was confirmed as non-novel by the Food Safety Authority of Ireland (FSAI) in April 2022. Commission Regulation (EU) No 835/2011 sets maximum limits for polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene, in cocoa butter as a processed food. The Chocolate Directive also permits up to 5% cocoa butter equivalents (CBEs) in chocolate, with mandatory labelling.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Cocoa butter is a standardised ingredient under the Food Safety and Standards Regulations (FSSR). FSSAI specifies that only food-grade n-Hexane may be used as the extraction solvent for cocoa butter. Its fatty acid composition is formally recognised in FSSAI edible oil/fat standards. Cocoa butter equivalents are permitted in chocolate under FSSR 2.7.4 subject to compositional limits.source |
| FDA (Food and Drug Administration) (United States) | Approved | Cocoa butter is an explicitly defined, permitted ingredient in FDA chocolate standards of identity (21 CFR Part 163). Cocoa-butter substitutes from palm oil are separately affirmed GRAS under 21 CFR 184.1259. No standalone GRAS notice is required for natural cocoa butter given its pre-1958 common-use history.source |
Who should approach with care
Whose guidance would steer them away.
Heart Disease — Cocoa butter is approximately 60% saturated fat (palmitic and stearic acids); while stearic acid is largely neutral on LDL cholesterol, palmitic acid can raise LDL, and high habitual intake may be inadvisable for individuals with established cardiovascular disease.
Hypertension — High saturated fat diets are associated with endothelial dysfunction and elevated cardiovascular risk; individuals with hypertension should moderate intake of saturated-fat-dense ingredients including cocoa butter.
Diabetes — Cocoa butter is calorie-dense (≈900 kcal/100 g) and predominantly consumed in confectionery products high in sugar; individuals with diabetes should account for the energy density and food matrix when managing intake.
Ibd — High-fat foods including those rich in cocoa butter may exacerbate gastrointestinal symptoms and fat malabsorption in individuals with active inflammatory bowel disease.
Infants — Cocoa butter is typically consumed in chocolate products, which are not recommended for infants due to theobromine content, caloric density, and allergen co-exposure (milk, nuts); cocoa butter itself is not specifically contraindicated but is inappropriate in this context.
Research citations
The sources behind this verdict.
- 1FDA. 21 CFR Part 163 – Cacao Products (Chocolate Standards of Identity). accessdata.fda.gov
- 2FDA. FDA's Approach to the GRAS Provision: A History of Processes. fda.gov
- 3FSSAI. Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations – Compendium 2022, 2022. fssai.gov.in
- 4other. Deodorised Cocoa Butter – Novel Food Consultation, Food Safety Authority of Ireland (FSAI) / European Commission, 2022. food.ec.europa.eu
- 5other. Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs, 2011. eur-lex.europa.eu
- 6
Independently researched6 citations