Product Name: Cocoa Seed Extract
Latin Name:Theobroma cacao L.
Plant Origin and Distribution:Sterculiaceae cacao plants of the
genus cocoa Theobroma cacao L.
Specification Available: Theobromine10-20% HPLC
Appearance:Light Brown Fine powder
Cocoa beans (green beans) have a water content of 5.58%, a fat of 50.29%, a nitrogenous substance of 14.19%, a theobromine of 1.55%, other non-nitrogen substances of 13.91%, a starch of 8.77%, a crude fiber of 4.93%, and an ash content of 40.4%. Potassium 31.28%, magnesium oxide 16.22%. Cocoa beans also contain nerve-centered excitatory substances such as caffeine and tannins. Tannins have a lot to do with the color, aroma and taste of chocolate. The melting point of cocoa butter is close to human body temperature, has the characteristics of inlet and instant, maintains a certain hardness at room temperature, has a unique cocoa flavor, has high nutritional value, is not easy to oxidize, and is the main raw material for making chocolate.
Cocoa cake can be made into cocoa powder, and cocoa powder is rich in carbohydrates, fat, protein, and vitamin B.
Certificate of Analysis
Odor ＆ Taste
Loss On Drying
98% through 80 mesh
Total of bacteria
Storage Store in cool & dry place. Do not freeze.
Keep away from strong light and heat.
Shelf life 2 years when properly stored
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