© 2026 Sinochem Nanjing Corporation,
All Right Reserved
|
HS Code |
684590 |
| Product Name | Alkalized Cocoa Powder |
| Alternative Name | Dutch-Processed Cocoa Powder |
| Color | Dark Brown |
| Flavor Profile | Mild, less acidic, smooth |
| Ph Level | 7-8 |
| Fat Content | 10-12% |
| Solubility | Highly soluble in liquids |
| Typical Use | Baking, beverages, confections |
| Processing Method | Treated with alkaline solution |
| Origin | Cocoa beans |
| Caffeine Content Per 100g | ≈ 230 mg |
| Theobromine Content Per 100g | ≈ 1,900 mg |
| Moisture Content | Max 5% |
| Shelf Life | 24-36 months |
| Allergen Information | Naturally gluten-free, may contain traces of nuts or milk |
As an accredited Alkalized Cocoa Powder factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Alkalized Cocoa Powder, 25 kg net weight, packed in food-grade kraft paper bags with inner polyethylene liner for moisture protection. |
| Shipping | Alkalized Cocoa Powder is typically shipped in food-grade, sealed bags or cartons, protected from moisture, heat, and strong odors. Packaging ranges from 25 kg bags to bulk containers, loaded onto pallets. Ensure storage in cool, dry conditions. Shipping follows food safety regulations and may require documentation for international transport. |
| Storage | Alkalized cocoa powder should be stored in a cool, dry place away from direct sunlight and strong odors. Keep it tightly sealed in an airtight container to prevent moisture absorption and contamination. Avoid exposure to heat and humidity to maintain its quality, flavor, and shelf life. Proper storage will ensure its freshness and prevent clumping or spoilage. |
|
Fat Content: Alkalized Cocoa Powder with 10-12% fat content is used in biscuit manufacturing, where it enhances mouthfeel and imparts a rich cocoa flavor profile. pH Level: Alkalized Cocoa Powder with a pH of 7.2 is used in ready-to-drink chocolate beverages, where it improves color stability and solubility. Mesh Size: Alkalized Cocoa Powder with 99% passing through a 200-mesh sieve is used in instant powder mixes, where it ensures smooth dispersion and prevents sedimentation. Color Intensity: Alkalized Cocoa Powder with a deep brown color intensity is used in chocolate ice cream production, where it provides a visually appealing dark hue and consistent appearance. Moisture Content: Alkalized Cocoa Powder with <5% moisture content is used in chocolate confectionery coatings, where it enhances shelf stability and prevents clumping. Ash Content: Alkalized Cocoa Powder with 9% ash content is used in bakery fillings, where it contributes to a balanced mineral composition and improves textural characteristics. Microbiological Purity: Alkalized Cocoa Powder with <10 cfu/g total plate count is used in dairy-based desserts, where it ensures food safety and extends product shelf life. Stability Temperature: Alkalized Cocoa Powder stable up to 90°C is used in high-temperature extrusion snacks, where it maintains flavor and coloration without degradation. Particle Size: Alkalized Cocoa Powder with an average particle size of 20 microns is used in fine pastry creams, where it provides a smooth, homogenous texture. Lead Content: Alkalized Cocoa Powder with ≤0.5 ppm lead content is used in health-oriented food applications, where it ensures compliance with food safety standards. |
Competitive Alkalized Cocoa Powder prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
