Theobroma Cacao Seed Butter
Fat is actually not a compound, it is a mixture of many esterified acids called 'fatty acids'. But it is basically a triglyceride, a triester of Glycerol (C3H5(OH)3) with fatty acids (R):
CH2ORCHOR'CH2OR
The symbol R represents 'aliphatic carboxyl groups' with linear, even numbered, alkane or alkene chains.
General formula -C(O)-(CH2)2n-CH3 with n=0,1,2,3....
Some examples of possible fatty acids (esterified, all very common in milk fat)
Stearate (from stearic acid): -C(O)-(CH2)16-CH3 with n=8, so 'octadecanoate'
Caproate (from Caproic acid): -C(O)-(CH2)4-CH3 with n=2, so 'hexanoate'
Butyrate (from Butyric acid): -C(O)-(CH2)2-CH3 with n=1, so 'butanoate'
None. Butter is a mixture of many compounds, including trans-fatty acids, mono and poly saturated and unsaturated fats, and a host of other things.
Cookies are complex mixtures; they have not a chemical formula, as a chemical compound.
The chemical name for cocoa butter is theobroma oil .
There is no chemical name for butter
32c=54n
Fat
There is no chemical formula for chocolate, merely chemical componets of the ingredients. This is because chocolate is a mixture of these ingredients, and not a compound.
Cocoa butter.
Cocoa butter.
Cocoa butter.
Cocoa butter.
Cocoa butter.
Theobroma Cacao Seed Butter
Cocoa butter is a fat that is taken from the seed of Theobroma Cacao. It contains free fatty acids, It has a uniform crystal structure, displays polymorphism, and has a somewhat low melting point.
The chemical formula for cocoa butter is CH3(CH2)16COOH. The food that normally contains cocoa butter are chocolate candy cocoa powder and Hot Chocolate.
Cocoa is the name associated with a powdered substance after the cacao beans are processed. The main difference between cocoa and chocolate is the absence or existence of cocoa butter. In cocoa, cocoa butter is little or non-existent. In contrast, chocolate has cocoa butter.
the garbage
Cocoa butter comes from cocoa beans. They are grown in warm areas of the world.