Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8. The processed (alkalized) cocoa powder is darker in color, ranging from brownish red to nearly black, with a pH from 6.8 to 8.1. The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. All of these pH values are considered safe for food use.
Product Name | Natural Cocoa Powder |
Part No: | SO/C/P/N/013/SG |
Item | Standard |
Moisture | 5.0 % Max |
Fat | 10~12% |
PH | 5.0-5.8 |
Particle Size (pass 200mesh) | 98% Min |
Total ash | 9% Max |
Total Plate Count | 5000 CFU/g Max |
Yeast | 50 CFU/g Max |
E-Coli | Negative / g |
Salmonella | Negative / 25g |
Packaging: In Kraft paper bag with inner polythylene liner of 25 kg (net) / bag Loading: 15MT /20' FCL; 25MT /40'FCL This product is ISO 22000 (HACCP & GMP), Kosher, FDA certified |