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Superfoods Powder

Cocoa Powder

Cocoa Powder

Fat Specification: Low Fat(≤8%),
Middle Fat(10.0%-12.0%),
High Fat(20.0%-24.0%),
PH Value: 6.2-6.8, 6.8-7.5
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Cocoa Powder Details

Product name: Cocoa powder

Fat Specification: 

Low Fat(≤8%), 

Middle Fat(10.0%-12.0%), 

High Fat(20.0%-24.0%),

PH Value: 5.0-5.8, 6.2-6.8, 6.8-7.5 

(Natural cocoa powder, Alkalized cocoa powder)

Mesh size: 80 Mesh

Application: health-care products

Appearance: Brown Fine Powder

Cocoa Powder is a powder which is obtainer from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtainer during the manufacturing process which turns cocoa beans into chocolate products. Natural Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry Cocoa Powder, often with several options available.

Cocoa Powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All of these minerals are found in greater quantities in Cocoa Powder than either cocoa butter or cocoa liquor. Cocoa solids also contain 230 mg of caffeine and 2057 mg of theobromine per 100g, which are mostly absent from the other components of the cocoa bean.

Specification of Cocoa Powder



Plant part used

Cocoa Bean

Fat contentLow fat, Middle fat, High fat


Off-white powder

Loss on Drying


Ash content


Total Heavy Metals






Total Plate Count


Total Yeast & Mold


Main Functions

Cocoa powder knowledge: Alkaloids in natural cocoa powder can stimulate the secretion of gastric juice, promote protein digestion, and reduce the problem of nutritional diarrhea that antibiotics cannot solve.

The cocoa powder is refined by mixing, baking, shelling, refining, pressing and grinding. Its aroma is pure, the powder is fine, no impurities, no coke flavor, can be used for high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa.

Cocoa Nutrition Analysis: Scientists say that more and more research shows that the chemical ingredients in cocoa powder can effectively treat heart disease, diabetes, high blood pressure and vascular diseases. Among the cocoa powders that benefit the body is a phytochemical called flavanol, which is also found in red and black teas.

Cocoa supplement information: Cocoa powder is the charm of chocolate. Researchers have found that cocoa powder rich in chocolate can reduce the effects of high cholesterol on the arteries. But they are researching low-fat cocoa powder extracts instead of regular high-fat chocolate bars or chocolate hot drinks.

Cocoa powder must be subjected to the steps of frying and degreasing. The natural cocoa powder contains a trace amount of cocoa butter. Cocoa butter has a good weight loss effect and is not easy to melt.

Cocoa butter is a natural fat in cocoa beans that does not raise blood cholesterol. It also gives the chocolate a unique sense of smoothness and instantness. Studies have shown that although cocoa butter has a high saturated fat content, it does not raise blood cholesterol like other saturated fats. This is because it has a high stearic acid content. Stearic acid is one of the main fatty acids in cocoa butter, which lowers cholesterol in the blood.


Natural cocoa powder has diuretic, stimulant and relaxing effects, and it can lower the blood pressure because it can to dilate blood vessels. 
2.Alkalized cocoa powder has stimulant properties, similar to caffeine. Unlike caffeine theobromine does not affect the central nervous system. 
3.Cocoa powder can also relax bronchi muscles in the lungs.
4.High fat cocoa powder can effectively promote reflecting system of muscle and body,also it can stimulate blood circulation and achieve the effect of losing weight.  
5.Low fat cocoa powder is also used to fight alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, rheumatism, snakebite, and wound. 



First, look at the color

The color of natural cocoa powder should be light brown. For brown or even dark brown natural cocoa powder, it must be added with cocoa or other food coloring. 2. The color of the alkalized cocoa powder should be brownish red. If it is dark brown or brownish black, it must be caused by excessive alkalization and excessive gray powder content. 3, the color of cocoa black powder should be dark brown to brown black, if the color of cocoa powder is pure black or even dark black, it must be added to the food color in the cocoa powder.

Second, the smell identification

The scent of natural cocoa powder is a natural cocoa scent, which is a light fragrance. For the strong or burnt cocoa powder, it is a poor quality powder. 2. The odor of the alkalized cocoa powder should be a normal cocoa aroma, and its aroma is stronger than that of natural cocoa powder, but it has no burnt smell. If the aroma of the alkalized cocoa powder is too strong or has a burnt smell, it is a poor quality powder. 3. The odor of cocoa black powder is similar to that of alkalized cocoa powder, because black powder is the heavy alkalization in alkalized cocoa powder, it is easy to have burnt taste, the top grade is not burnt, and the burnt taste is worse.

Third, fineness discrimination

The fineness of the cocoa powder is very important for the production of chocolate. The chocolate produced by the finely sized cocoa powder has a poor taste and a rough feeling. For the fineness discrimination, a small amount of cocoa powder is generally placed on a white paper, and gently folded and wiped by hand. The fineness of the powder above 99 will be evenly distributed on the paper, and the fineness of less than 99 will have a sense of difference and uneven distribution. There is also a way to better confirm the fineness of the cocoa powder, that is, after taking some cocoa powder and flushing it with boiling water, when the water is cool, some cocoa powder will precipitate to the bottom of the cup. At this time, pour off the water above, remove the sediment from the bottom and put it on the paper, gently wipe it with your hand. When the water is dried, the fineness of the powder with a fineness of 99 or more results in no agglomeration and uniform distribution, and the fineness of less than 99 may be granular and the distribution is not uniform.

Fourth, the identification of fat content

Take a little less cocoa powder in the palm of your hand, with both hands facing each other, the high fat content will have a noticeable greasy feel, while the lower fat content will not be obvious. Testing with this method with a lipid content of 10% or more will be very good. The amount of fat below 8% does not substantially feel any greasy feeling.

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