Natural Cocoa Bean Extract Theobromine by HPLC

Natural Cocoa Bean Extract Theobromine by HPLC

● Name :Cacao Extract
● Source: Cacao
● Botanical Name :Theobroma cacao
● Composition ratio: 4 to 1
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Product Details

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Theobroma cacao L

● Name :Cacao Extract

● Source: Cacao 

● Botanical Name :Theobroma cacao

● Extract part: Bean

● Composition ratio: 4 to 1

● Identification measure :TLC

● Appearance: Fine Brown powder 

● Country of origin:P.R. China

TDS

Physical and Chemical Properties

Appearance

Fine Brown powder

Visual

Taste

Typical to botanical

Gustatory

Odor

Typical to botanical

Olfactory

Sieve analysis

90% pass 80 mesh

Mesh screen

Moisture content

≤ 10%

IR balance

Ash

≤ 10%

2g / 525°C / 5hrs

Heavy metals

Arsenic (As)

≤ 1 ppm

Atomic absorption

Cadmium (Cd)

≤ 1 ppm

Atomic absorption

Lead (Pb)

≤ 3 ppm

Atomic absorption

Mercury(Hg)

≤ 0.1 ppm

Atomic absorption

Total heavy metals

≤ 10 ppm

Colorimetry

Microbiology

Total plate count

≤ 10000 cfu/g

AOAC

Yeasts & Molds

≤ 1000 cfu/g

AOAC

Salmonella

Absent/10g

AOAC

E.Coli

Absent/1g

AOAC

Sterilization method

High Temperature & High Pressure Short time (5" - 10")

Packaging | Storage

Packaging

Carton drum | inner double layer plastic bag

Storage

Store in well-closed container away from heat,sunshine and moisture

Shelf Life

24 months in original packaging and store away from direct sun light


This technical data sheet is in compliance with USA and EU food regulations

Source 

Cacao  is usually refereed to the dried and fully fermented fatty seed of Theobroma cacao ,the plant from which chocolate is made.Commonly known as Cocoa bean or  Cocao bean and sometimes Cocoa , from which cocoa solids and cocoa butter are extracted.

Theobroma cacao is the scientific classification for the plant also called the cacao tree and the cocoa tree, which is a small perennial evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America forest.It produce fruits contain seeds that used to make cocoa mass, cocoa powder, and chocolate .

Main bio-actives 

The main component of cocoa beans is lipid fraction and protian fraction , approximately 50% and 10–15% respectively.Cocoa beans also contain stimulant substances, such as theobromine, caffeine, and theophylline, named purinic alkaloids, which affect the central nervous system.

Polyphenols in cocoa beans could contribute to about 12%–18% of the dry weight,making them practically inedible due to the bitterness and astringency . Flavanols are the most important class of cocoa polyphenols ,related to many biochemical properties of Cocoa beans .

Functions 

1.It is used to add to the food and prevent effective component oxidation

2.It is used to add in gum and toothpaste to prevent caries role.

3.Eliminate halitosis. Reducing blood pressure. 

4.It effectively reduce melanin deposition achieve the result of skin whitening

5.It effectively promote fat oxidation, achieve the result of lose weight

Applications 

Cocoa powder and butter have gained wide use in food industry in the preparation of chocolates.

Researches indicated Cocoa extract possesses multiple phytochemical properties including antioxidant,cholesterol lowering ,anti-aging,antibacterial,antiseptic,hypotensive,

cardiovascular, diuretic, ecbolic,emmenagogue,parasiticide and neuroprotective activities.

Cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds.

Along with providing you with a superior quality Natural Cocoa Bean Extract Theobromine by HPLC with advanced technology, we also furnish you with customized services according to your needs. We believe that only when there is trust, there is responsibility, when there is responsibility, there is a sense of honor, and only when there is a sense of honor can we make unremitting efforts for the development of the company. Welcome to contact us.
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