Cocoa seed extract Polyphenols CAS: 83-67-0,China Green na price supplier

 

 

 

1. Our Advantage

1.Free sample(10-20g or enough to detection) and Unconditional assume response

2.100% Natural product, without any synthetize ingredient

3.Manufacturer direct supply, provide OEM, R&D service

4.ISO/HACCP/KOSHER/GMPs/FDA

5.Leading Plant Extract manufacturer in China  

 

2. Specification  of  Cocoa Seed Extract

Actives	Remarks	Test Method
Theobromine		HPLC
Polyphenols	Mainly flavonol monomers (epicatechin and catechin) and procyanidin oligomers.	Folin-Denis

 

PRODUCT NAME	Cocoa Seed Extract
LATIN NAME	Theobroma cacao L.
PLANT ORIGIN AND DISTRIBUTIONS	Sterculiaceae cacao plants of the  genus cocoa Theobroma cacao L.
PART OF USED	seed
CAS NO.	83-67-0

 

3. Function  and Application  of  Cocoa Seed Extract

1. Cocoa Extract is thought to raise the levels of serotonin in the body.

2. Cocoa Extract can be purchased as a stand alone supplement or as an .ingredient in weight loss supplements.

3. Cocoa Extract is thought to have antioxidant properties.

Cocoa powder is a kind of nutritious food, which contains not only high-calorie fat but also rich protein and carbohydrate. Cocoa powder also contains certain amount of alkaloid, theobromine and theine, which function to dilate blood vessels and promote blood circulation. Consuming cocoa products is very beneficial to human health.
Natural cocoa beans are used to go through screening, roasting, grinding, alkalization, sterilization, machine pressing, milling and other processes on imported hydraulic press machine production lines, to produce cocoa powder, which has natural cocoa fragrance.

 

According to fat content, cocoa powder is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; medium-fat cocoa powder contains 10-12% fat; and low-fat cocoa powder contains less than 10% fat.
Alkalized powder has three alkalization ways — pre-alkalization, interim-alkalization and post-alkalization. It has strong natural cocoa aroma. In addition to direct application in chocolate and beve

Physical Characteristics:

 

 

 

1) Fineness: 99.0-99.9% through 200 micron sieve

 

 

 

2) Appearance: Fine, free flowing brown powder

 

 

 

3) Flavour: Characteristic cooca flavour

 

 

 

2. Chemical Characteristics:

 

 

 

1) Fat content: 22-24%

 

 

 

2) PH value: 6.2-6.8&7.0-7.8&6.8-7.2&7.2-7.8….

 

 

 

3) Moisture: 5% max

 

 

 

4) Ash: 10% max

 

 

 

3. Microbiological Characteristics:

 

 

 

1) Total plate count: 1000 cfu/g max

 

 

 

2) Coliforms: 30 mnp/100g max

 

 

 

3) Yeast count: 40 cfu/g max

 

 

 

4) Mould count: 50 cfu/g max

 

 

 

5) Pathogenic bacteria: Negative

 

 

 

 

 

Sensory Indicators:

 

 

 

Item	Indicators
Powder color	Brownish yellow to light brown
Liquor Color	Light brownish red
Fragrance and Taste	Natural cocoa fragrance, without burning smell, musty odor, or other odors

 

 

 

Physical and Chemical Indicators:

 

 

 

Item	Indicators
Cocoa butter%	10-12
Moisture%	≤5
Ash (dry defatted)	≤8
Fineness (200 mesh/inch) standard screening pass rate	≥99.00
PH value	5.0~5.8

 

 

 

Health Indicators:

 

 

 

Item	Indicators
Total number of bacterial colonies, colony/g  ≤	5000
Microzyme each/g  ≤	50
Mould, each/g≤	30
Coliform colonies, colony/100g≤	30
Pathogenic bacterium	not allowed

 

 

rage production, Alkalized cocoa powder can also be used in tobacco, pharmaceutical and other industries.