Cocoa Powder

IUPAC Name	: 3,7-Dimethylpurine-2,6-dione
Cas Number	: 84649-99-0
HS Code	: 1805.00
Formula	: C₈H₈N₄O₂

Basic Info

Appearance Name	: Brown Powder
Common Names	: Theobroma Cacao
Packaging	: 25 kg bag, 400 - 500 kg bag

Industry

Food Ingredients

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Technical Document

Brief Overview

Cocoa powder is an end product after cacao beans have been fermented, roasted and pressed to extract most of the cocoa butter. The cocoa powder appears as the powder of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkaline to neutralize the acid. Cocoa powder contains flavanols, which are reduced if the cocoa is subjected to acid-reducing alkalization.

Manufacturing Process

The picked cocoa beans need to be dried and dehydrated before they can be processed and stored. Its role is to enhance and perfect the aroma of cocoa beans so that the material produces a bright lustre. The roasted cocoa is chopped into granules, and at the same time, the split shell, germ and bean are separated. Roasted cocoa beans will be ground into cocoa butter. The oil is squeezed out of the cocoa mass with a liquid hydraulic press, and the cocoa cake is removed. Then the cocoa cake will be placed in a powdered machine to obtain the final cocoa powder.

Food Industry

Cocoa powder is widely used as an important ingredient in the food and beverage industry. In the food industry, cocoa powder is used as a flavor in biscuits, ice cream, dairy drinks, and cake. It is also used to manufacture coatings for confectioners or frozen desserts.

Cosmetic Industry

Cocoa powder is used in skin care, hair care, bath and body products, and the soap-making process, among other things, and often used in soaps, facial masks, creams, lotions, shampoos, conditioners, lip balm, massage oil, among other products.