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Cocoa Powder

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Brand name: EGVN Cocoa Powder

Payment Terms: Negotiable

Production method: Negotiable

Shipping / Lead Time: Negotiable / Negotiable

Keyword: chocolate, cocoa butter, cocoa powder, food & beverages

Category: Cocoa Ingredients

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EGVN GROUP SDN BHD

Country / Year Established: Malaysia /

Business type: Others

Verified Certificate: 13

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PRODUCT DESCRIPTION COMPANY INFORMATION Related Products

Product name	Cocoa Powder	Certification	-
Category	Cocoa Ingredients	Ingredients	-
Keyword	chocolate , cocoa butter , cocoa powder , food & beverages	Unit Size	-
Brand name	EGVN Cocoa Powder	Unit Weigh	-
origin		Stock	-
Supply type	-	HS code	1805000000

Product Information

Cocoa powder has a natural acidity, and when it is treated with an alkali to neutralize this acidity, it is called Dutch process cocoa (also known as Alkalized Cocoa). The alkalization process was developed in 1828 by C.J. Van Houten in the Netherlands. Alkalized Cocoa powder color ranges from dark brown to black. The alkalization process enhances ph levels to as high as 8. Its uses are similar to natural Cocoa powder as it is also used in chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products.

However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients.

Item	Natural cocoa powder	Alkalized cocoa powder
Fat content ,%	10-14	10-14
Moisture ,%	≤4.5	≤4.5
PH value (10%aqueous solution)	5.2-5.8	6.2-6.8
Ash, %	≤8	≤12
Ash not dissolved in acidity, %	≤0.30	≤0.30
Fineness(200 mesh),%	99%MIN	99%MIN
Shell,%	≤1.75%	≤1.75%
Fiber,%	≤5%	≤5%
Protein,%	≥26	≥25
Melting point	31.5-33.5	31.5-33.5
Iodine value	33.5-37.5	33.5-37.5
Saponification value	192-197	192-197
Refraction index, nd40	1.4560-1.4590	1.4560-1.4590
Total plate count, cfu/g	≤2000	≤2000
Yeast count, cfu/g	＜50	＜50
Mould count, cfu/g	＜50	＜50
Coliform, cfu/100g	≤50	≤50
Pathogenic bacteria	Not detected	Not detected
Pb,mg/kg	≤1	≤1
As,mg/kg	≤0.5	≤0.5
Cu,mg/kg	≤50	≤50
Hg,mg/kg	≤0.01	≤0.01
Melamine	Not detected	Not detected
Color	Yellowish brown to light brown	Reddish brown to dark brown
Odor & Taste	Natural cocoa smell, must not taste moldy or burnt	Normal cocoa smell, must not taste moldy or burnt