0e Emu mmm J H H .UYN e m Am 0 ATTORNE Patented Feb. 2, i954 assalzs PROCESS OF PRODUCING BROWN SUGAR Benjamin A. Omard and Chesney H. Criswell, Denver, and Arnold J. Thomas, Johnstown, 0010., assignors to The Great Western Sugar Company, a corporation of New Jersey Application October 19, 1949, Serial No. 122,302.
Cocoa butter is the fat source used to make chocolate. Cocoa butter is great for naturally healing dry, sensitive skin. Real cocoa butter is completely edible, plus itâs also used very often in skin lotions, lip glosses, chapsticks and other beauty ointments.
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54â58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cacao beans.