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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Natural Cocoa Butter
Chemical Name: Cocoa Butter
Synonyms: Theobroma Oil
CAS Number: 8002-31-1
Recommended Uses: Cosmetics, pharmaceuticals, food industry
Manufacturer Information: Manufacturer’s name, address, contact telephone
Emergency Contact: Supplier emergency number or national poison center
GHS Classification: Not classified as hazardous
Label Elements: No signal word or pictogram required
Health Hazards: Low acute toxicity; mild skin or eye irritation possible with direct contact
Environmental Hazards: Not considered a risk to aquatic habitats under normal conditions
Physical Hazards: Can create slip hazards if spilled due to oily film; may contribute to fire if exposed to ignition sources
Other Hazards: No significant inhalation hazard; vapor is negligible at room temperature
Component: Cocoa Butter
Chemical Formula: varies (primarily triglycerides of oleic, palmitic, and stearic acids)
Purity: 100% natural pressed fat
Known Impurities: Trace levels of natural plant compounds (terpenes, flavonoids), usually less than 0.1%
Allergens: None reported in finished product
General Advice: Seek medical attention if symptoms persist
Inhalation: Move to fresh air; product form makes inhalation unlikely
Skin Contact: Wash skin thoroughly with soap and water; product is widely used as a skin emollient with low irritation risk
Eye Contact: Rinse eyes gently with plenty of water for at least 15 minutes; remove contact lenses if present and easy to do
Ingestion: Rinse mouth and drink water; cocoa butter is edible and not considered toxic; large amounts may cause mild gastrointestinal upset
Suitable Extinguishing Media: Dry chemical, foam, carbon dioxide, sand
Unsuitable Extinguishing Media: Do not use water jet directly on burning product as it may cause splattering
Specific Fire Hazards: Combustible at high temperatures, may produce acrid smoke, carbon monoxide, and carbon dioxide on burning
Protective Equipment: Firefighters should wear self-contained breathing apparatus and protective clothing
Further Advice: Isolate area and contain runoff; avoid discharge into water systems; keep containers cool with water spray
Personal Precautions: Use appropriate personal protective equipment; avoid slipping on spilled product
Environmental Precautions: Prevent entry into sewers, drains, or waterways
Methods for Cleaning Up: Absorb with inert material (sand, earth, diatomaceous earth); collect mechanically; clean residue with detergent and water
Disposal: Dispose in accordance with local regulations; small spills may be wiped up and safely discarded
Incident Reporting: Notify responsible authorities if significant quantities enter watercourses or soil
Handling: Avoid skin and eye contact where possible; practice good hygiene after handling; maintain clean, dry work area
Storage: Store in airtight containers away from direct sunlight, heat sources, or strong oxidizing agents; recommended temperature 10–25°C
Incompatibilities: Strong oxidizers, acids, alkalis
Special Notes: Do not store with odorous materials to prevent uptake of undesirable flavors
Protection Against Static Discharge: No specific precautions required; product is not volatile or prone to static build-up
Occupational Exposure Limit: No established limit for cocoa butter
Engineering Controls: Standard ventilation; local exhaust unnecessary in most food, cosmetic, or pharmaceutical applications
Eye Protection: Safety glasses recommended during bulk handling
Skin Protection: Gloves recommended for prolonged exposure, though product is largely non-irritating
Respiratory Protection: None required under normal conditions
Hygiene Measures: Wash hands before eating, drinking, or smoking after handling; launder work clothing regularly
Appearance: Pale yellow to white solid or semi-solid at room temperature
Odor: Characteristic, mild cocoa aroma
Melting Point: 30–36°C
Boiling Point: Not applicable (decomposes before boiling)
Flash Point: 260°C or higher
Solubility: Insoluble in water; soluble in ethanol, chloroform, ether
Density: 0.86–0.90 g/cm³
pH Value: Not applicable
Viscosity: Soft, creamy solid at room temperature, flows freely when melted
Partition Coefficient (n-octanol/water): High lipophilicity
Chemical Stability: Stable under recommended handling and storage conditions
Reactivity: Non-reactive with water, air, most common substances
Conditions to Avoid: Excess heat, open flame, direct sunlight, strong oxidants
Hazardous Decomposition: Burning releases carbon oxides and minor organic volatiles
Polymerization: Will not occur
Routes of Exposure: Inhalation unlikely; skin and eye contact most probable
Acute Effects: Minimal; mild irritation possible in sensitive individuals
Chronic Effects: None known from normal use; cocoa butter is widely used in edible and topical goods
Sensitization: Extremely rare; may cause localized reaction in those with known allergies to cocoa (Theobroma cacao)
Carcinogenic, Mutagenic, and Reproductive Effects: Not classified as such by IARC, NTP, or OSHA
LD50: Not established, considered non-toxic in acute studies
Medical Conditions Aggravated by Exposure: None recognized
Ecotoxicity: Biodegradable; not expected to bioaccumulate or persist in the environment
Aquatic Toxicity: Not harmful to aquatic organisms at predicted environmental concentrations
Mobility in Soil: Low; binds to organic matter due to high fat content
Persistence and Degradability: Readily degraded by microorganisms
Bioaccumulation Potential: Low; derived from natural plant sources
Other Adverse Effects: None significant under normal use and disposal conditions
Disposal Methods: Dispose of as non-hazardous solid waste in accordance with local and national regulations
Container Disposal: Empty containers should be cleaned and recycled if appropriate
Special Precautions: Avoid release to open waterways; no special procedures required for small quantities
Incineration: Product can be safely incinerated with household or industrial waste; will generate carbon oxides
UN Number: Not regulated as a dangerous good
Proper Shipping Name: Not classified as hazardous for shipping by road, rail, sea, or air
Transport Hazard Class: Not assigned
Packing Group: Not assigned
Environmental Hazards: None
Special Precautions for Users: No special handling required for standard packaging
Additional Transport Notes: Comply with good packaging practice to prevent spills and contamination
International Inventories: Cocoa butter appears on the TSCA (US), EINECS (EU), DSL/NDSL (Canada) and other major chemical inventories
OSHA Status: Not hazardous under US OSHA Hazard Communication Standard
SARA Title III: Not listed
California Proposition 65: No listed chemicals
REACH: Registered as a natural substance exempt from registration obligations
Other Regulations: Approved for use in food, cosmetics, and pharmaceuticals by FDA and EFSA; no restrictions under current regulations
Label Requirements: No hazard labeling required under global GHS systems for finished product
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
