Cocoa butter is a vegetable fat extracted from cocoa beans. It is light yellow in color, has a low melting point, and has an irresistible chocolate aroma. It gives a creamy, aromatic and smooth texture to various edible or non-edible products.

However, the rising prices of cocoa butter and the strong demand for substitutes, however, due to cost-effectiveness, substitutes such as palm oil and soybean oil will improve the fat distribution and fat stability of the finished product to a certain extent, thus limiting the growth of the cocoa butter market and suppressing the demand for the product.

Nevertheless, cocoa butter is one of the most stable fats in the world and has a variety of uses in chocolate confectionery, cosmetics, pharmaceuticals and other products. Due to its rich fatty acids, it forms a protective layer on the skin to retain moisture. It is touted to hydrate, nourish and improve skin elasticity. Due to the presence of natural plant compounds, it can improve blood flow to the skin and protect against harmful ultraviolet rays. These advantages make it an ideal cosmetic ingredient for making lotions, creams, shower gels, etc., further driving the demand for cocoa butter in the entire cosmetics and personal care industry.

In the pharmaceutical industry, cocoa butter has high antioxidant properties due to its high content of polyphenols and flavonoid antioxidants, which can enhance the immune system, improve heart health and relieve constipation. Not to mention, cocoa butter, with its unique aroma, is a high-quality fat source for making chocolate and candy. With the taste preferences of market consumers and the growing demand for candy and baked products, the European Chocolate Directive only allows a maximum of 5% cocoa butter substitutes; the North American identification standard requires that only cocoa butter can be used as a fat source in chocolate production, and any addition of cocoa butter substitutes requires the renaming of chocolate products. The World Cocoa Organization predicts that global demand for chocolate will continue to grow as disposable income increases in developing markets such as China, Brazil and India.