Regular Retail: $7.99100% pure Cocoa Butter.
Warnings: Caution for microwaving: This jar contains a foil seal. Do not place this jar directly in microwave. Before microwaving, scoop out desired amount and place in a microwave-safe container.
This product will melt at hight temperatures and become solid again when cool. This is a natural and may affect the appearance, but will not harm the quality of the product. If liquid, shake and freeze to restore to original solid state.
It is normal for pure Cocoa Butter to be hard and to change color and texture slightly over time.
Cosmetics FAQ's
What is the source of NOW® Vegetable Glycerine, and can it be used as a sweetener?
NOW® Vegetable Glycerine is a natural by-product of the cosmetic industry. It is derived from palm oil and is 100% pure. Vegetable Glycerine is safe to use as a natural sweetener, and actually metabolizes slower than regular table sugar.
I just bought NOW® Shea Butter, and it is very grainy and difficult to apply? Is this natural or is the product bad?
NOW® Shea Butter is a natural product that often settles after packaging. A grainy consistency is not uncommon – in fact, it’s rather common! Simply microwave the container for a few seconds and then stir, or submerse in boiled water for a few seconds and stir to a smooth consistency.
How is your Cocoa Butter made? Is it OK to use it in baking and chocolate recipes, and is it healthy?
Cocoa butter is mechanically pressed from roasted, winnowed and milled chocolate liquor. Prior to pressing, the cocoa butter is centrifuged to remove any remaining solids. It is identical to the cocoa butter used in food products and is appropriate for any use, including baking. In fact, we purchase this ingredient from a producer of fine chocolate.
According to the International Cocoa Organization, “Cocoa butter is the fat that occurs in cocoa beans and is used in the manufacture of chocolate. Cocoa butter, like all fats, is composed of several fatty acids - Palmitic acid 25%, Linoleic acid 3%, Stearic acid 35%, Oleic acid 35% and others 2%. Stearic and palmitic acids are saturated fatty acids, oleic is a monounsaturated fatty acid and linoleic acid is a polyunsaturated fatty acid.
Research has shown that cocoa butter does not raise cholesterol as might be predicted by its saturated fatty acid content, because of the neutral effects of stearic acid on blood cholesterol levels. Unlike palmitic or other saturated fats, stearic acid does not raise blood cholesterol. Forty years of research have shown that cocoa butter has a neutral effect on blood cholesterol.” Cocoa butter is also prized as a healthy oil for the skin and scalp.
Note:
Product image may vary in look, size, quantity and/or flavor. It should only be used as a reference. Please check with the manufacturer for the most up-to-date product information.
Although we try very hard to keep the product information up-to-date, occasionally, the manufacturer changes the name and the packaging of a product without notice.
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