Cacao

(hah - af- 0). See Theobroma. C. Butter, oleum theobroma;, is obtained from seeds or nibs of Theobroma cacao. It is a pure white fat, with a pleasant odor and taste; it fuses at 86° F. (300 C.); its specific gravity is from.945 to.952. It is used in cosmetics and for pharmaceutic preparations. See also Theobroma. 163