Cocoa, ext. Chemical Properties

Density 

1.37[at 20℃]

Odor

at 100.00 %. cocoa

Odor Type

cocoa

Cocoa, ext. Usage And Synthesis

Application

Dietary fiber can be used as a food additive to process fortified functional foods and flavored foods with different characteristics. It helps increase the mineral content of food and prevents dehydration and shrinkage of product texture. In meat products, it can help retain the aroma of the meat. In addition, its high water-holding capacity can improve the commercial value of some processed foods, such as reducing moisture loss and extending shelf life in baked goods. This highly active dietary fiber can be used in many foods, such as cereals, noodles, ice cream, fermented dairy products, and beverages.

Chemical Properties

Cocoa extract is one of the three main products obtained from cocoa seeds. The other two products are cocoa powder and cocoa butter. Following curing and fermentation, the beans are dried and roasted to yield the desired flavor, color and aroma.

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