| Customization: | Available |
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| Certification: | ISO |
| Assay Method: | HPLC, UV, Tlc |
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Alkalized Cocoa Powder, also known as Dutch-process cocoa powder, is a highly refined cocoa product that undergoes an alkalization process to reduce its acidity and enhance flavor. This product is widely used in the food and beverage industry for its smooth, rich flavor and dark color. It offers a range of health benefits, including high antioxidant properties, which support heart health and improve mood.
Our Alkalized Cocoa Powder is sourced from the finest cocoa beans, carefully selected for quality and flavor. The beans undergo a natural alkalization process, ensuring a smooth texture and rich color while preserving the inherent nutrients. This method enhances solubility, making it ideal for use in beverages, desserts, and baked goods.
Our best-selling product comes in fine powder form, with a dark brown color, mild, pleasant cocoa aroma, and rich chocolate flavor. It's commonly used in chocolates, baked goods, smoothies, and protein bars, with typical usage between 5-15%. Customers report enhanced product flavor and a smoother texture when incorporating our cocoa powder into their formulations. We stand out for our high-quality processing and customer satisfaction, making our product a top choice in the market.
| Test Item | Specification | Test Method | Result |
| Extract Ratio | 10:1 | TLC | Complies |
| Appearance | Brown Powder | Visual Inspection | Complies |
| Loss on Drying | ≤5.0% | Loss on Drying at 105°C | 2.13% |
| Ash Content | ≤5.0% | Ashing Method at 550°C | 2.46% |
| Total Heavy Metals | ≤10 ppm | Atomic Absorption Spectroscopy (AAS) | <5 ppm |
| Total Plate Count | <1000 cfu/g | Microbial Plate Count Method | <50 cfu/g |
| Yeast & Mold | <100 cfu/g | Microbial Plate Count Method | <10 cfu/g |
| E. Coli | Negative | PCR or Enrichment Method | Negative |
| Staphylococcus Aureus | Negative | Baird-Parker Agar Method | Negative |
| Pesticides | Negative | GC-MS (Gas Chromatography-Mass Spectrometry) | Negative |
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