CO2 Cocoa bean
CAS: 84649-99-0
Identifiers
Manufacturer
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CAS number
84649-99-0
CAS (all sources)
84649-99-0
CAS (Perfumiarz)
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CAS (PerfumersWorld)
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CAS (FraterWork)
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CAS (EU Hekserij)
84649-99-0
CAS (TSCA Hekserij)
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INCI name (FraterWork)
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IUPAC name (FraterWork)
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INCI (Hekserij)
THEOBROMA CACAO SEED EXTRACT
EC number (Hekserij)
283-480-6
FEMA (Hekserij)
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UN number
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Synonyms (PerfumersWorld)
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Synonyms (FraterWork)
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Usage
Use (Hekserij)
CO2 Cocoa bean smells exactly as you expect: chocolate, cocoa. Especially the
bitter aspect of it. The smell is quite strong. It is the basis for typical
chocolate scents, but is also very suitable for modifying vanilla components
used in many scents. It is also a suitable material for coconut, leather and
spice scents. In perfumes it is mainly a base note.
CO2 Cocoa bean is very often used in smaller quantities and is solid at room
temperature, making a solution can therefore be useful. Because the extract does
not easily dissolve in many solvents, this can be difficult and the
concentration may be low. A 10% solution in IPM is a good starting point. It can
also be used as a solid: scoop out of the bottle with a thin spatula or gently
heat au bain marie before use. With au bain marie heating, first unscrew the
cap, otherwise the bottle or cap may burst.
Physical properties
Properties (Hekserij)
CO2 Cocoa bean is a light yellow to beige solid paste at room temperature. The
substance has a fairly long shelf life. The product is made from cocoa beans by
carbonic extraction. The extract consists entirely of plant substances made by
nature. About 20 kg of cocoa bean is used to make 1 kg of extract.
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