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Premium Alkalized Cocoa Powder with pH 6.2-7.5 for Chocolate-flavored Milk Tea Made with Edible Alkali
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Premium Alkalized Cocoa Powder with pH 6.2-7.5 for Chocolate-flavored Milk Tea Made with Edible Alkali
| MOQ: | 500g, 1kg or 25kg for sample, 1000kg for commercial order |
| Standard Packaging: | Net Weight 25kg or 200kg/package |
| Delivery Period: | In 3 working days |
| Payment Method: | T/T, LC, OA |
| Supply Capacity: | 3000 Tons/month |
Detail Information
Place of Origin
Shanxi, China
Brand Name
Zorui
Certification
ISO, COA, MSDS, TDS, AAA
NAME:
Cocoa Powder/ Alkalized Cocoa Powder
Ph Value:
6.2-7.5
Usage:
Chocolate-flavored Milk Tea, Etc.
Sample:
Available
Port:
Tianjin,Shanghai,Qingdao,Other Ports In China
Port:
Tianjin, Shanghai, Qingdao, Other Ports In China
Trade Term:
EXW, DAP, FOB, CFR, CIF, CPT, CIP
Shipping:
Sample By Express, 100kg+ By Air, 1000kg+ By Sea
Highlight:
pH 6.2-7.5 Cocoa Powder
,Chocolate-flavored milk tea Alkalized Cocoa Powder
,Edible alkali Dutch-processed Cocoa Powder
Product Description
Cocoa Powder & Alkalized Cocoa Powder
Alkalized Cocoa Powder
Alkalized Cocoa Powder, processed with edible alkali, is specifically formulated for chocolate-flavored milk tea and similar applications. The pH value ranges from 6.2-7.5.
Key Benefits
- Enhances flavor profile in chocolate-flavored beverages
- Manufactured with food-grade alkali for safe consumption
- Ideal for milk tea formulations and diverse food applications
Target Industries & Applications
Food and beverage industry, specifically for creating chocolate-flavored milk tea and related products.
Technical Specifications
| Additive | pH Value | Usage |
|---|---|---|
| Edible Soda Ash | 6.2-7.5 | Chocolate-flavored milk tea, etc. |
Product Introduction
Cocoa powder is a finely ground powder made from roasted cocoa beans (Theobroma cacao) after cocoa butter extraction. It serves as a fundamental ingredient in chocolate products, baking, and beverages. Alkalized cocoa powder, also known as Dutch-processed cocoa powder, undergoes treatment with an alkalizing agent to neutralize acidity, producing a darker color and milder flavor. Both varieties are prized for their rich taste, distinctive color, and versatility across culinary applications.
Physical and Chemical Specifications
Cocoa Powder
| Property | Specification |
|---|---|
| Appearance | Dark brown powder |
| Moisture Content | < 8% |
| pH Value | 5.0 - 6.5 |
| Fat Content | 10% - 24% |
| Solubility | Soluble in water and fats |
| Storage Condition | Store in a cool, dry place, away from light and moisture |
| Shelf Life | Indefinite if stored properly |
Alkalized Cocoa Powder
| Property | Specification |
|---|---|
| Appearance | Dark brown to black powder |
| Moisture Content | < 8% |
| pH Value | 6.0 - 8.0 |
| Fat Content | 10% - 24% |
| Solubility | Soluble in water and fats |
| Storage Condition | Store in a cool, dry place, away from light and moisture |
| Shelf Life | Indefinite if stored properly |
Product Functions
- Flavoring Agent: Delivers rich chocolate flavor in various food products
- Coloring Agent: Enhances color in baked goods, chocolates, and confections
- Nutrient Source: Contains beneficial flavonoids, antioxidants, and essential nutrients
- Textural Enhancer: Improves texture in baked goods and confectionery items
Application Areas
- Baking: Essential for cakes, cookies, brownies, and other baked goods
- Beverages: Key component in hot cocoa mixes, chocolate milk, and energy drinks
- Confectionery: Fundamental for chocolate bars, truffles, and chocolate-based sweets
- Health Products: Utilized in dietary supplements and health foods for antioxidant properties
Manufacturing Process
- Raw Material Sourcing: Premium cocoa beans from reputable suppliers with rigorous quality checks
- Roasting: Beans roasted to enhance flavor and reduce moisture content
- Pressing: Extraction of cocoa butter from beans, leaving cocoa solids
- Milling: Grinding residual solids to produce fine cocoa powder
- Alkalization (for Alkalized Cocoa Powder): Treatment with alkalizing agent to neutralize acidity
- Quality Control: Comprehensive testing to ensure compliance with industry standards
Why Choose Us
- High Quality: Produced under stringent quality control measures for premium results
- Technical Expertise: Knowledgeable team providing comprehensive support and technical assistance
- Competitive Pricing: Attractive pricing structures suitable for bulk orders and specialty formulations
- Sustainability: Commitment to environmentally responsible sourcing and manufacturing practices
Frequently Asked Questions
What is Cocoa Powder used for?
Cocoa powder serves primarily as a flavoring and coloring agent in baking, beverages, and confectionery products.
What is the difference between Cocoa Powder and Alkalized Cocoa Powder?
Cocoa powder maintains natural acidity, while alkalized cocoa powder undergoes treatment to neutralize acidity, resulting in darker color and milder flavor profile.
Is it safe for consumption?
Yes, both cocoa powder and alkalized cocoa powder are considered safe for consumption when used within recommended limits.
How should they be stored?
Store in a cool, dry place away from light and moisture to maintain product stability and freshness.
Can I request samples for testing?
Yes, samples are available upon request. Please contact us for more information.
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