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.
