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| Product | Description | |
|---|---|---|
| Theobroma Cacao Seed Butter | Theobroma Cacao Seed Butter, also known as cocoa butter, is a pale-yellow, edible vegetable fat obtained from the cocoa bean. It has a smooth texture and a chocolate-like scent, and is widely used in the food and cosmetic industries. In the cosmetic industry, cocoa butter is known for its ability to deeply moisturize the skin. It is often used in lotions, creams, and other skincare products to soothe and hydrate dry, rough, or damaged skin. Cocoa butter is also rich in antioxidants, which help to protect the skin from environmental damage and premature aging. Uses: 1. skincare moisturizer 2. lip balm and lip gloss 3. hair conditioner 4. soap and body wash additive 5. anti-aging cream 6. sunscreen 7. massage oil 8. baby products such as diaper rash creams and lotions 9. cosmetics foundation 10. deodorant and antiperspirant. Group: Emollients/oils/wax. CAS No. 84649-99-0/8002-31-1. Appearance: pale yellow, fatty substance that has a smooth and solid texture at room temperature. Catalog: CI-SC-0491. |  |
| Cocoa Butter Deodorized, USDA Certified Organic | Organic, natural fat from the seeds of the fruit of the Cacao tree (grows in tropical regions), rich in oleic, stearic & palmitic fatty acids, contains also flavors (e.g. vanillic acid), sterols, tannins & pigments. Uses: Creams, lotions, pomades, balms, ointments, makeup products, conditioners. Group: Emollients/oils/wax. CAS No. 8002-31-2. Appearance: Solid fat, deodorized but still has characteristic odor, tan color. Catalog: CI-SC-0469. | |
| Cocoa Extract | Extract obtained from Theobroma Cacao (Cocoa) plants. Extract is well known for its antioxidant, energizing and photo-protecting properties but is also effective for anti-cellulite and slimming processes. It is recommended to formulate cosmetic products for the skin and hair against oxidative processes, the regulation of adipose tissue and the stimulation of microcirculation. Uses: Anti-aging, anti-cellulite products, antioxidant creams and lotions. Group: Skin actives. CAS No. 56-81-5 / 7732-18-5 / 504-63-2 / 84649-99-0. Catalog: CI-SC-0661. | |
| Cocoa Extract | Indonesia's cocoa Industry is ripe for growth because of the support it has seen from regulators and the government. Over the years most of the produce was exported as raw cocoa beans. More recently the government has encouraged value addition and imposed export taxes on unprocessed raw material. At Van Aroma, we specialize in producing cocoa extracts using food grade alcohol. The extract is then concentrated into fine liquid cocoa with a strong chocolaty aroma, chocolate color and deep, rich flavour. Our cocoa extract is Halal certified, and has a significant advantage over cocoa powder due to its solubility thus simplifying its use as an ingredient in cocoa formulations. Uses: Food, Flavoring, Personal Care. Group: Plant Extracts. INCI Names: Theobroma Cacao (Cocoa) Extract. Grades: INDUSTRIAL GRADE. CAS No. 84649-99-0; 8002-31-1. Pack Sizes: 25 kgs Jerrycan, 200 kg Drums. Product ID: CC-0201. Olfactive Profile: Chocolate, bitter, cocoa, caramelic. EC No: 283-480-6. Origin: Indonesia. |  New Jersey |
| Cocoa Extract / Butter - CO2 | The cocoa bean contains caffeine, theobromine, and a variety of important fatty acids, among other nutrients. Caffeine, a well-known stimulant and pick-me-up, has been shown to offer numerous skin advantages. Furthermore, the high quantity of fatty acids in this oil makes it extremely moisturising for the skin. Production Process Cocoa beans are pressed and then completely defatted by supercritical CO2-extraction. The obtained high quality cocao butter is the raw material for the second step, in which the aroma components of the cocoa butter are enriched by counter current column extraction with natural carbon dioxide. Uses: Personal Care, Cosmetics, Aromatherapy, Flavoring. Group: Plant Extracts. INCI Names: Theobroma Cacao (Cocoa) Extract. Grades: INDUSTRIAL GRADE. CAS No. 8002-31-1; 84649-99-0. Pack Sizes: 25 kgs Jerrycan, 200 kg Drums. Product ID: CC-001. Olfactive Profile: Chocolate, bitter, cocoa, caramelic. EC No: 283-480-6. Origin: Indonesia. | New Jersey |
| mycolysin | From Streptomyces griseus, S. naraensis, and S. cacaoi. Specificity similar to that of thermolysin, but much more sensitive to inhibition by mercaptoacetyl-Phe-Leu. Little structural similarity to other bacterial metalloendopeptidases. Type example of peptidase family M5. Formerly included in EC 3.4.24.4. Group: Enzymes. Synonyms: pronase component; Streptomyces griseus neutral proteinase; actinase E; SGNPI. Enzyme Commission Number: EC 3.4.24.31. CAS No. 153190-34-2. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-4313; mycolysin; EC 3.4.24.31; 153190-34-2; pronase component; Streptomyces griseus neutral proteinase; actinase E; SGNPI. Cat No: EXWM-4313. |  |
| N-[3,4-Dihydroxy-(E)-cinnamoyl]-3-hydroxy-L-tyrosine | It was identified in the antioxidant polyphenolic fraction of cocoa (Theobroma cacao L.). Group: Biochemicals. Alternative Names: N-[(2E)-3-(3,4-Dihydroxyphenyl)-1-oxo-2-propen-1-yl]-3-hydroxy-L-tyrosine;trans-Clovamide. Grades: Highly Purified. CAS No. 53755-02-5. Pack Sizes: 5mg, 10mg. US Biological Life Sciences. |  Worldwide |
| Polyoxin A | Polyoxin A is a nucleoside antifungal antibiotic produced by Str. cacaor var. asoensis and Str. piomogenus. Synonyms: (S-(E))-1-(5-((2-Amino-5-O-(aminocarbonyl)-2-deoxy-L-xylonoyl)amino)-1,5-dideoxy-1-(3,4-dihydro-5-(hydroxymethyl)-2,4-dioxo-1(2H)-pyrimidinyl)-beta-D-allofuranuronoyl)-3-ethylidene-2-azetidinecarboxylic acid. Grades: 95%. CAS No. 19396-03-3. Molecular formula: C23H32N6O14. Mole weight: 616.53. |  |
| Polyoxin B | Polyoxin B is a nucleoside antifungal antibiotic produced by Str. cacaor var. asoensis and Str. piomogenus. Synonyms: Polyoxin AL; piomycin; (2S)-2-[[(2S,3S,4S)-2-amino-5-carbamoyloxy-3,4-dihydroxypentanoyl]amino]-2-[(2R,3S,4R,5R)-3,4-dihydroxy-5-[5-(hydroxymethyl)-2,4-dioxopyrimidin-1-yl]oxolan-2-yl]acetic acid. Grades: Assay 70%. CAS No. 19396-06-6. Molecular formula: C17H25N5O13. Mole weight: 507.41. | |
| Polyoxin C | Polyoxin C is a nucleoside antifungal antibiotic produced by Str. cacaor var. asoensis and Str. piomogenus. Synonyms: Julimycin C. Grades: >98%. CAS No. 21027-33-8. Molecular formula: C11H15N3O8. Mole weight: 317.25. | |
| Polyoxin N | Polyoxin is a nucleoside antifungal antibiotic produced by Str. cacaor var. asoensis and Str. piomogenus. Synonyms: Allofuranuronic acid, 5-((2-amino-5-O-(aminocarbonyl)-2-deoxy-L-xylonamino)-1,5-dideoxy-1-(4-formyl-2,3-dihydro-2-oxo-1H-imidazol-1-yl)-, beta-D-. CAS No. 37362-29-1. Molecular formula: C16H23N5O12. Mole weight: 477.38. | |
| Polyoxorim | Polyoxorim is a member of the class of polyoxins that is isolated from the soil organism Streptomyces cacaoi var. asoensis. Polyoxorim exhibits fungicidal properties and may be used on rice, industrial grounds, golf courses and parks. It has a role as an EC 2.4.1.16 (chitin synthase) inhibitor and an antifungal agrochemical. It is a polyoxin and an antibiotic fungicide. Synonyms: 5-[[2-Amino-5-O-(aminocarbonyl)-2-deoxy-L-xylonoyl]amino]-1-(5-carboxy-3,4-dihydro-2,4-dioxo-1(2H)-pyrimidinyl)-1,5-dideoxy-β-D-allofuranuronic acid; Polyoxin D; 1-{5-[{[2-amino-5- (carbamoyloxy)-3, 4-dihydroxypentanoyl]amino} (carboxy)methyl]-3, 4-dihydroxytetrahydrofuran-2-yl}-2, 4-dioxo-1, 2, 3, 4-tetrahydropyrimidine-5-carboxylic acid(non-preferred name); Polyoxin D, Streptomyces cacaoi var asoensis. Grades: ≥96%. CAS No. 22976-86-9. Molecular formula: C17H23N5O14. Mole weight: 521.39. | |
| Theobromine | Theobromine is a methylxanthine found in cacao beans which can inhibit adenosine receptor A1 ( AR1 ) signaling. Uses: Scientific research. Group: Natural products. Alternative Names: 3,7-Dimethylxanthine. CAS No. 83-67-0. Pack Sizes: 50 mg; 100 mg. Product ID: HY-N0138. |  |
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