Hazard and Precautionary Statements (GHS)

COCOA POWDER Chemical Properties,Usage,Production

Uses

Cocoa Powder is the powder produced by the grinding, pulverizing, and air classification of the cocoa presscake, which is obtained by compressing the cocoa liquor, obtained from cocoa nibs, into a presscake and cocoa butter. there are two main types of powder – alkalized and natural. the alkalized (dutch processed) has a ph range of 6.5–8.1, a red-brown shade which tends to develop red- brown end products, and a mild flavor. it is used in beverages, retail cocoa powder, puddings, and ice cream. the natural has a ph range of 5.2–5.9 and a yellow-orange color with a tendency to produce light brown end products. it is used in the baking industry to impart color and flavor and also used in candy, syrups, and toppings.