Premium Cocoa Powder

Premium Cocoa Powder

1.Other Name: Cocoa Powder
2.Appearance: Brown powder
3.Active Ingredients: 100%
4.Grade: Food Grade
5.Main Function: Lower cholesterol; Antioxidant; Prevent cardiovascular aging; Reduce the risk of tubular cardiovascular disease
6.Application: Food Addictive; Supplements
7.Package: Vacuum Aluminum Foil Bag; Fiber Drum for 25kg with inside double layer food grade poly bag
8.Payment Method: T/T, Western Union, Pay Pal, Alibaba Assurance Account
9.10 years experience in the natural ingredients industry
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Description
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Xi'an Le-Nutra Ingredients Inc is one of the most professional manufacturers and suppliers of premium cocoa powder in China, featured by quality products and low price. Please rest assured to wholesale bulk premium cocoa powder for sale here from our factory. Customized orders are welcome.

 

Product Introduction

Premium Cocoa Powder is the cocoa bean (seed) extracted from the pod (fruit) of the cocoa tree. After fermentation, coarse crushing, peeling and other processes, the cocoa bean fragments (commonly known as cocoa cake) are obtained. The powder substance after the degreasing and crushing of the cocoa cake is called cocoa powder. Cocoa powder is divided into high, medium and low-fat cocoa powder according to its fat content. According to different processing methods, it can be divided into natural powder and alkalization powder.


It is a brown powder extracted and refined from natural cocoa beans, with a sweet taste and rich aroma, containing protein, various amino acids, high-calorie fats, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, Vitamin D, Vitamin E, Vitamin B1, Vitamin B2, Vitamin B6 and alkaloids with a variety of biologically active functions.


Premium Cocoa Powder


Main Function

Premium Cocoa Powder contains alkaloids, which can strengthen the stomach, stimulate the secretion of gastric juice, promote protein digestion, and reduce nutritional diarrhea that cannot be solved by antibiotics.


Natural cocoa powder contains a small amount of cocoa butter. Cocoa butter has a good weight loss effect and is not easy to melt water. Cocoa butter is a natural fat in cocoa beans that does not raise blood cholesterol. And give chocolate its unique smoothness and melt-in-your-mouth properties. Studies have shown that cocoa butter, despite its high saturated fat content, does not raise blood cholesterol like other saturated fats. This is because it has a high stearic acid content. Stearic acid, one of the main fatty acids in cocoa butter, can lower blood cholesterol.


Cocoa powder contains polyphenolic antioxidants, including flavonoids and catechols, which protect against cardiovascular aging and reduce the risk of cardiovascular disease. In addition, cocoa powder contains various minerals such as potassium, magnesium, iron, calcium, etc. So, generally speaking, the higher the cocoa powder content in processed foods, the greater the health benefits. Especially when choosing chocolate, be sure to choose dark chocolate with a high content of the cocoa powder


Application

Premium cocoa powder: ph5.0-5.8, the color is light brown, with a faint fragrance. The advantage is the original taste, the cocoa taste is pure, the disadvantage is the obvious sour taste, and the color of the cocoa powder is too light. At present, it will be used in flavors and fragrances, cold food, chocolate, and health care products.

Premium Cocoa Powder

Light alkali cocoa powder: ph5.9-6.8, the color is brownish-yellow, with a faint fragrance, but no sour taste. The advantage is that the cocoa taste is strong, and the disadvantage is that the color of the cocoa powder is lighter and the application is defective. At present, it is used to make industrial chocolate, and there will be more cold drinks.


Diluted cocoa powder: ph>6.8, brown-red in color, with a strong cocoa fragrance. The advantage is that the cocoa is mellow and fragrant, and the disadvantage is that the production process is complicated and the cost is high. Currently used in beverages, baking, chocolate and so on.


High-fat cocoa powder: The fat content is 20-22%, the color is dark brown and red, and it has a strong cocoa flavor. The advantage is that it melts in the mouth and tastes silky. The disadvantage is that the storage conditions are high and it is easy to agglomerate. Currently used in dirty bags, milk tea and ice cream. 


Moisture-proof cocoa powder: The fat content is 22-24%, the color is brown-red, and it has a strong cocoa flavor. The advantage is that the moisture-proof effect is good, and the disadvantage is that the price is more expensive. Currently used for baking.


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