Cocoa Oil

Cocoa oil, also known as cocoa butter, is the fat extracted from the cocoa bean. It is a byproduct of making chocolate and cocoa powder. The oil is typically separated from the solids during processing and then solidified.

Cocoa oil is primarily used as a fat in confectionery, especially in chocolate bars, to give them a smooth texture and melt-in-your-mouth quality. It's also used in baked goods like cookies and biscuits, and in ice cream to add richness and a creamy feel.

Cocoa oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat, including saturated and monounsaturated fats. While it contains antioxidants, its health impact is primarily related to its fat content, which should be consumed in moderation as part of a balanced diet. JECFA has evaluated cocoa butter and found no safety concerns.