is both the main product and the by product of the making of soluble cacao. Another fat is drawn out from oilcakes or husks by pressure or by eduction with solvent; such a fat, of not very good quality, is called "dutch cacao butter of second quality". Sometimes ground seeds, before squeezing, are moistened with solution of hot and alkaline carbonates. This butter contains small quantities of soaps. Butter suitable to chocolate is melted again so that it leaves its impurities and then it is poured in moulds; butter for pharmaceutical use is filtered through flannel sacks.

CHARACTERISTICS
Cacao butter shows some phisics properties unusual in fats like fragility and   harness. It is not very greasy, it has got a yellowwish colour and pleasent taste and smell similar to cacao.
Cacao butter is made up of following fat acids:

The phisic properties of cacao butter are related to the unusual distribution of fat acids in the glycerides: In fact, despite of the greatest percentage of fat saturated acids, only 2% of triglicerids totally saturated acids is present in cacao butter, whereas more than 4/5 of fat is composed of glycerides containing 2 saturated acids and 1 unsaturated glycerides totally unsaturated do not exist.

ADULTERATIONS
Because of cacao butter has a high price adulterations are frequent. It is adulterated with other fats such as coconut stearing and of palm-kernel oils, fats of "Illipé", hydrogenated fats, tallow,japanese wax and paraffine. These mixtures, if interesterificated, gain phisics properties nearest to cacao butter ones.

USE
Cacao butter is used in making chocolate and in sweet-production. For pharmaceutical use cacao butter is used in making suppositories, pills. salves etc. is used also in cosmetics(lipsticks, creams, softening.