Cocoa powder
Description Cocoa powder is the main component of cocoa beans or seeds that are used to make chocolate. There are two main types of cocoa powder: Natural cocoa powder Alkalized (Dutch processing) Cocoa powder Technical characteristics General uses 1. Food industry: for beverages, chocolate, candy,...
Description
Description
Cocoa powder is the main component of cocoa beans, or seeds, which have applications in a wide variety of industries, including food, healthcare and medicine. Its rich nutritional profile and diverse biological activities make it a valuable ingredient for the development of functional foods and nutraceuticals.
There are two main types of it:
Natural cocoa powder
Alkalized (Dutch processed) Cocoa powder
Specifications
|
Test tasks |
Test result |
|
Powder color |
dark brown |
|
Solution color |
dark brown |
|
Taste |
Regular cocoa |
|
Moisture |
3.05 percent |
|
Fat content |
10.14 percent |
|
Ash |
9.62 percent |
|
Fineness (passes 200 mesh) |
99.30 percent |
|
pH value |
7.25 |
|
Total number of plates |
1800 CFU/g |
|
Colif |
<30МПН/100г |
|
Yeast quantity |
Not found |
|
Mold quantity |
50 CFU/g |
|
Pathogenic bacteria |
Not found |
|
Conclusion: |
Corresponds to GB/T 20706-2006 |
Packaging and delivery
25 kg/bag
GeneralUsage
In the food industry, cocoa powder is commonly used as a flavoring and coloring agent in baked goods, confectionery, and beverages. Its use in these products not only improves their organoleptic properties, but also provides potential health benefits.
In the pharmaceutical industry, its bioactive compounds can be isolated and used as active pharmaceutical ingredients (APIs) in medicines. For example, flavanolepicatechin has been shown to improve endothelial function and could be developed as a drug for the treatment of cardiovascular diseases. In addition, cocoa powder is also a rich source of antioxidants, which help protect against oxidative stress and chronic diseases.
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