INCI: Theobroma Cacao Extract

Cocoa beans are pressed and then completely defatted by supercritical CO2 extraction. The high-quality cocoa butter obtained in this way is the starting material for the second step, in which the aroma components are enriched with supercritical carbon dioxide by countercurrent extraction in a high-pressure column. The product contains no solvent residues, no residues of inorganic salts and heavy metals and no viable germs.