Abstract
For decades, cocoa butter has been extensively used in food industries, particularly
in the production of chocolate confectioneries. The composition of fats within cocoa
butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties.
Studies have indicated the existence of at least six polymorphic forms of cocoa butter,
each possessing distinct characteristics and melting points. Recently, cocoa butter
has garnered attention for its potential as a delivery system for pharmaceutical products.
This review thoroughly explores cocoa butter, encompassing its production process,
composition, properties, and polymorphism. It delves into its diverse applications
across various industries including food, cosmetics, and pharmaceuticals. Additionally,
the review investigates cocoa butter alternatives aiming to substitute cocoa butter
and their roles in different drug delivery systems. The unique properties of cocoa
butter have sparked interest in pharmaceutical
industries, particularly since its introduction as a drug delivery system and excipient.
This has prompted researchers and industry stakeholders to explore novel formulations
and delivery methods, thereby expanding the range of options available to consumers
in the pharmaceutical market.
Keywords
Theobroma cacao
-
Malvaceae
- cocoa butter - pharmaceutical excipients - drug delivery system
