Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Ying Hui Loke; Hiu Ching Phang; Najwa Mohamad; Phei Er Kee; Yik-Ling Chew; Siew-Keah Lee; Choon Fu Goh; Chien Ing Yeo; Kai Bin Liew

doi:10.1055/a-2359-8097

Planta Medica, Table of Contents

Planta Med 2024; 90(11): 824-833
DOI: 10.1055/a-2359-8097

Biological and Pharmacological Activity

Reviews

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Authors

Ying Hui Loke

¹Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
Hiu Ching Phang

¹Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
Najwa Mohamad

¹Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
Phei Er Kee

²Biorefinery and Bioprocessing Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
Yik-Ling Chew

³Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, UCSI University, Kuala Lumpur, Malaysia
Siew-Keah Lee

⁴M. Kandiah Faculty of Medicine and Health Sciences, Universiti Tunku Abdul Rahman, Kajang, Selangor, Malaysia
Choon Fu Goh

⁵Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, Pulau Pinang, 11800, Malaysia
Chien Ing Yeo

⁶Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University, Malaysia
Kai Bin Liew

¹Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia

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

Full Text

References

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