Raw Cacao Butter
Cocoa butter is a whole-food fat composed of stearic, oleic, and palmitic acids. Although high in saturated fat, the stearic acid component does not raise LDL cholesterol like other saturated fats.
What it is
Cold-pressed/unrefined fat extracted from cacao (Theobroma cacao) beans.
Confectionery fat in chocolate; provides cocoa flavor and characteristic melting profile.
Why it's flagged
- high in saturated fat (predominantly stearic acid - neutral effect on LDL)
What regulators actually say
"Cacao fat (cocoa butter) is the edible fat obtained from cocoa beans, used in standardized chocolate products."
"Oil, cocoa butter - fatty acid profile (palmitic, stearic, oleic)."
Regulatory status
United States — FDA
GRAS food ingredient; used in chocolate per 21 CFR 163 standards of identity.
European Union — EFSA
Permitted; covered by chocolate composition Directive 2000/36/EC.
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