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bn:00020318n
Noun Concept
Categories: Excipients, Components of chocolate, Cosmetics chemicals, Vegetable oils
EN
cocoa butter  theobroma oil  Cacao butter  Cocao butter  cocoa-butter
EN
The vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate WordNet 3.0
Definitions
Relations
Sources
EN
The vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate WordNet 3.0 & Open English WordNet
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. Wikipedia
A pale yellow, edible fat extracted from the cocoa bean Wikipedia Disambiguation
Pale yellow vegetable fat obtained by squeezing cocoa beans. OmegaWiki
The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten. Wiktionary
Fat from cocoa bean. Wiktionary (translation)
IS A
chocolate
fat
food
non-drying oil
intermediate good
+1 relations
PART OF
white chocolate
MATERIAL USED
cacao bean
chocolate liquor
WordNet 3.0 & Open English WordNet
EN
cocoa butter
Wikipedia
EN
cocoa butter
Wikidata
EN
cocoa butter
Wiktionary
EN
cocoa butter
OmegaWiki
EN
cocoa butter, theobroma oil
Wikipedia Redirections
EN
Cacao butter, Cocao butter, Cocoa Butter, Cocoa fat, Melting point of chocolate, theobroma oil
Wikidata Alias
EN
cocoa-butter, theobroma oil

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