It was first used by the French pharmacist Antoine Baume in 1750.
In pharmacy recipes, it is used to produce solid (rectal suppositories, vaginal pessaries, intraurethral and vaginal rods) and semi-solid (ointments, creams, milk) forms of medicines.
Cocoa butter is one of the most stable fats. It contains natural antioxidants that prevent rancidity, allowing it to be stored without the addition of preservatives for up to five years.
They should be protected from light and stored uncrushed and at a low temperature. The melting point of cocoa butter is 30-35 degrees Celsius.
