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
Physical and Chemical Properties
Fine Brown powder
Typical to botanical
Typical to botanical
90% pass 80 mesh
2g / 525°C / 5hrs
≤ 1 ppm
≤ 1 ppm
≤ 3 ppm
≤ 0.1 ppm
Total heavy metals
≤ 10 ppm
Total plate count
≤ 10000 cfu/g
Yeasts & Molds
≤ 1000 cfu/g
High Temperature & High Pressure Short time (5" - 10")
Packaging | Storage
Carton drum | inner double layer plastic bag
Store in well-closed container away from heat,sunshine and moisture
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
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 .
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 .
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
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.