COCOA BUTTER

Synonyms : Theobroma oil, Cocoa seeds, Cocoa bean.Biological Source : It is obtained from the seeds of Theobroma cocoa Obtained from the family STERCULIACEAE.Geographical source : Srilanka, Brazil, Ecuador, Guiana, Carribean islands. Some parts of India (Assam).

Macroscopy :

Colour : Yellowish white solidOdour : PleasantTaste : ChocolateNature : Brittle ( < 25oc)Solubility : Chloroform, Ether, Benzene, Pet ether. Insoluble in Water.

Chemical constituents : Theobromine, Caffeine, Polyphenols like epicatechol, Fat (Cocoa butter),

Fixed oils, Proteins, Oleic acid, Stearic acid , Palmitic acid, Arachdic acid, Linoleic acid, Stigmasterol, Glycerides (Non greasy in nature).

Identification test :

1gm of oil+

3ml of ether (17oc)

Clear liquid should formed (Should not become turbid)

Preperation : Fruits are collected when they are in green (Not Orange or Red) 40 to 50 seeds, Separated

Fermentation for 6 days Roasted at 100 to 140oc (Seed coat separates from the seed & water removal)

Cooled , Separated from shells (Nibblers) Kernels fed into rollers to obtain cocoa butter

Uses : Stimulant, Nutritive, Diuretic, Ointment base in suppositories and ointments, In preparation of Creams and soaps.

BEES WAX

Synonyms : Cera alba, Cera flava, Yellow bees wax.

Biologic al source : Obtained from the Honey comb of the bees Apis mellifera belongs to the

Family Apidae.

(White bees wax obtained by bleaching the yellow bees wax)

Geographical source : India, France, Italy, West africa, Jamica.

Method of preparation :

Wax is prepared by the worker bee

It oozes out through the pores present in the chitinous sternal plates

To prepare the beehive and for capping the honey cells

After removing honey, immersed in the boiling water or dilute sulphuric acid

The impurities and honey settles down

Melted wax floats on the water surface

Solidified on cooling

Further purified

Yellow bees wax

Direct sunlightCharcoalKMno4

Chromic acid Chlorine

White bees wax

Description :

Colour : Yellowish brownOdour : Agreeable, Honey likeTasty : WaxyTexture : SoftSolubility : Soluble in Ether, Chloroform, Carbon tetrachloride Fixed oil, Volatile oil

Chemical constituents : Myricin, Myricyl Palmitate, Cerotic acid, Ceroline Lactone, Cholesterol esters.

Identification test : 0.5g bees wax

+Alcoholic NaOH

Boil and cool

Cloudy appearance between 59 – 61oc

Uses : Emulsifying agentManufacturing candle moulds, Face creams, PlastersShoe polishDentistryLipsticsParaffin ointment

WOOL FAT

Synonyms : Lanolin, Hydrous wool fat, Aeps lanae

Biological Source : Purified fat like substance (Secreted by the sebaceous glands of the sheep) obtained from the wool of the sheep Ovis aries. Belongs to family Bovidae.

Geographical source : India (Less extent), Australia (Major), USA.

Preparation :

Raw wool consists of crude lanolin, wool fibres, potassium salts of fatty acids.

Wool is sheared and treated with sulphuric acid or alkali soln

Wool fat is removed in the form of emulsion (Wool grease and water)

Emulsion consists of crude lanolin purified by caustic soda and bleaching agents

Anhydrous wool fat

30% of water gives hydrous wool fat

Description :

Colour : Pale yellow solidOdour : Faint and characteristicTaste : Bland (mild, tasteless, not irritating)Nature : Greasy

Chemical constituents :

Cholesterol (C27H45OH).Palmitic acid, lanopalmitic acid, myristic acid, lanoceric acid.

Identification test :

0.5 g Hydrous wool fat+

5ml chloroform+

1 ml aceti anhydride+

2 drops H2SO4.

Deep green color

Uses :

Water absorbable ointment baseIngredient in several water soluble creamsCosmetic preparationsEmollient Soaps