Cosmetics
Cocoa butter goes into cosmetics for its melting point and its behaviour on skin. Here the specification is less about flavour and more about purity, odour and how the fat ages.
What decides the result
- Purity of the butterFree fatty acid and peroxide values decide how the formulation ages on a shelf, long before anything is visible.
- Odour and colourNatural butter carries cocoa aroma; deodorized butter does not. Which one you need depends on the rest of your formula.
- Melting pointThe reason cocoa butter is in the formula at all: solid in the jar, liquid on the skin.
- DocumentationHalal and kosher certificates travel with the product. Cosmetic-grade paperwork is a separate conversation — raise it early.
İmesta is a food producer and holds ISO 22716, the GMP standard for cosmetics. We supply cocoa butter to cosmetic manufacturers with full documentation. If your formulation needs a further certificate, tell us at the sample stage rather than at the audit.
Which products fit
Start the request with the one closest to your need.
Each link opens the sample request with that product already selected. If you are between two, pick either — the target values matter more than the label.
Not sure which one? Ask us — describe the product you are making and we will say which of the four we would start from.
Request a sample
Send us the specification. We send the sample.
- 01Tell us the applicationChocolate & Confectionery, Bakery & Biscuit, Dairy & Ice Cream, Beverages, Cosmetics.
- 02We match the specificationAlkalization, fat content, fineness and colour — from stock or from the next run.
- 03We ship the sampleOut of Ambarlı, İstanbul, with the technical data sheet in the box.