Ingredient
THEOBROMA CACAO SEED EXTRACT
Name of the plant
Chocolate Tree; Cocoa Tree; Cocoa
Used plant parts
Seeds (kernels)
Type of preparation
Extract (solvent extract)
Function(s) of this ingredient in cosmetic products
ANTIOXIDANT
Inhibits reactions promoted by oxygen, thus avoiding oxidation and deterioration of ingredients
Origin
plant
Occurrence in cosmetics
Stick products, eg lipcare sticks, body butter, soap bases, decorative cosmetics
Occurrence in other products
Foodstuffs, eg chocolate
Background information on use in cosmetics
The cocoa tree (theobroma cacao) is part of the genus theobroma in the mallow family (previously genus sterculia). It can only be cultivated under certain climatic conditions and requires good soils, enough water and only bears fruit between 20 degrees north and 20 degrees south of the equator. The countries in which the tree is excellently flourishing are, for instance, the Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon and others. The plant parts of the cocoa tree (theobroma cacao) used are, for instance, the peels, the fruits, the seeds or the leaves. Depending on the plant part or the extraction or processing methods (pressing, alcoholic, oily and aqueous extracts, drying and pulverisation of the peel), the different constituents of the plant are used for different purposes in cosmetics.
Belongs to the following substance groups
Regulating cosmetics
Cosmetics Ingredients are subject to regulation. Please note, different regulations may apply to cosmetic ingredients outside the EU.