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Planta Med
DOI: 10.1055/a-2359-8097
Reviews

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Ying Hui Loke
1   Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
,
Hiu Ching Phang
1   Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
,
Najwa Mohamad
1   Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
,
Phei Er Kee
2   Biorefinery and Bioprocessing Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
,
Yik-Ling Chew
3   Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, UCSI University, Kuala Lumpur, Malaysia
,
Siew-Keah Lee
4   M. Kandiah Faculty of Medicine and Health Sciences, Universiti Tunku Abdul Rahman, Kajang, Selangor, Malaysia
,
Choon Fu Goh
5   Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, Pulau Pinang, 11800, Malaysia
,
Chien Ing Yeo
6   Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University, Malaysia
,
Kai Bin Liew
1   Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
› Author AffiliationsThis work was supported by the University Research Grant Scheme (URGS) under grant number [DVC(R&I)/RMU/URGS/2023_007] from the University of Cyberjaya.
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Abstract

For decades, cocoa butter has been extensively used in food industries, particularly in the production of chocolate confectioneries. The composition of fats within cocoa butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties. Studies have indicated the existence of at least six polymorphic forms of cocoa butter, each possessing distinct characteristics and melting points. Recently, cocoa butter has garnered attention for its potential as a delivery system for pharmaceutical products. This review thoroughly explores cocoa butter, encompassing its production process, composition, properties, and polymorphism. It delves into its diverse applications across various industries including food, cosmetics, and pharmaceuticals. Additionally, the review investigates cocoa butter alternatives aiming to substitute cocoa butter and their roles in different drug delivery systems. The unique properties of cocoa butter have sparked interest in pharmaceutical industries, particularly since its introduction as a drug delivery system and excipient. This has prompted researchers and industry stakeholders to explore novel formulations and delivery methods, thereby expanding the range of options available to consumers in the pharmaceutical market.

Keywords

Theobroma cacao - Malvaceae - cocoa butter - pharmaceutical excipients - drug delivery system


Publication History

Received: 27 March 2024

Accepted after revision: 19 June 2024

Article published online:
23 July 2024

© 2024. Thieme. All rights reserved.

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