Description
Natural non-alkalized cocoa powder produced from roasted, pressed cocoa beans, supplying authentic chocolate flavor, brown color, and beverage-grade fineness for drink applications.
Light to medium brown fine powder with the inherent acidic pH of 5.0 to 5.5 that defines natural cocoa, delivering sharp, fruity, and intensely chocolatey notes distinct from alkalized varieties.
We supply food-grade Cocoa Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include 10 to 12 percent low-fat for hot chocolate mixes and instant drink powders, 20 to 22 percent high-fat for premium chocolate milk and RTD beverages, and a fine-milled 200-mesh grade for cold-water dispersion in ready-to-drink applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering fat content, pH, fineness, total plate count, and Salmonella.
Introduction
Cocoa Powder is produced from fermented and roasted cocoa beans through hydraulic pressing to remove the majority of cocoa butter, followed by milling and sieving of the remaining cocoa cake into a fine powder.
The natural variant retains the inherent acidity of fermented beans, with pH between 5.0 and 5.5 and the characteristic bright, fruity chocolate flavor that complements vanilla, cream, and roasted dairy notes in beverage formulations.
Two fat-content tiers serve different beverage formats: 10 to 12 percent powder is the standard for instant beverage mixes where rapid dispersion matters more than mouthfeel, while 20 to 22 percent powder is selected for premium RTD chocolate milk and barista-style drinks where the higher cocoa butter loading contributes body, gloss, and a rounder flavor release.
Cocoa polyphenols, principally epicatechin and procyanidins, deliver functional value beyond flavor: studies link moderate cocoa consumption to improved endothelial function and a modest lowering of blood pressure, supporting positioning of cocoa beverages in the functional and heart-health categories.
Where it is used
- Hot chocolate mixes, instant cocoa drink powders, and 3-in-1 sachets
- Ready-to-drink chocolate milk and flavored dairy beverages
- Chocolate milkshake bases and foodservice beverage syrups
- Plant-based chocolate beverages including oat, almond, and soy formulations
- Mocha and chocolate coffee drink bases for retail and foodservice
- Chocolate-flavored protein drinks and meal-replacement shakes
- Chocolate ice cream and frozen dessert bases for blended beverages
- Cocoa-flavored kombucha, kefir, and fermented beverage applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Light to medium brown fine powder |
| Fat content | 10 to 12% or 20 to 22% |
| pH (10% suspension) | 5.0 to 5.5 |
| Moisture | ≤ 5.0% |
| Fineness (200 mesh) | ≥ 99.0% pass |
| Total ash | ≤ 8.0% |
| Shell content | ≤ 1.75% |
| Total plate count | ≤ 5,000 cfu/g |
| Salmonella | Not detected in 25 g |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Cadmium | ≤ 0.6 mg/kg |
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