Alkalized Cocoa Liquor is a semi-solid or solid intermediate product derived from whole roasted cocoa beans, processed through alkalization, grinding, and partial defatting. It serves as a key raw material for producing alkalized cocoa powder, chocolate, and functional food ingredients, widely used in baking, confectionery, beverages, and cosmetics. The alkalization process neutralizes the natural acidity of cocoa beans, enhancing color, flavor, and solubility while reducing bitterness and astringency.
Physical Characteristics
Appearance: Dark brown, homogeneous, and free of foreign materials.
Odor/Taste: Rich, characteristic cocoa aroma with a mild, smooth flavor profile.
Texture: Semi-solid to solid, with a creamy consistency due to retained cocoa butter.
Chemical Properties
pH Value: 6.2–6.8 (neutral to slightly alkaline), compared to 5.0–5.5 in natural cocoa liquor.
Fat Content: ≥52.0% (primarily cocoa butter), contributing to its smooth texture and solubility.
Moisture: ≤2.0%, ensuring stability and preventing microbial growth.
Ash Content: ≤6.0%, reflecting mineral content from cocoa beans.
Flavor & Color Enhancement
Flavor: Reduced bitterness and astringency, with a milder, more balanced cocoa taste.
Color: Deep brown to reddish-brown, achieved through alkalization-induced Maillard reactions and pigment modification.
Processing Advantages
Improved Solubility: Easier dispersion in water or oils, ideal for beverage mixes and baking applications.
Enhanced Stability: Lower moisture and controlled pH inhibit oxidation and rancidity.
Versatility: Directly usable in chocolate production or further processed into cocoa powder.
| Physical Parameters | |
| Item | Standard Value |
| Appearance | Dark brown, solid, no foreign matter |
| Odor/Taste | Characteristic cocoa aroma, mild flavor |
| Fineness | ≥98.0% passing through a 200-mesh sieve |
| Chemical Parameters | |
| Item | Standard Value |
| pH Value | 6.2–6.8 |
| Fat Content | ≥52.0% |
| Moisture | ≤2.0% |
| Ash Content | ≤6.0% |
| Microbiological Parameters | |
| Item | Standard Value |
| Total Plate Count | ≤5,000 CFU/g |
| Yeast/Mold | ≤50 CFU/g |
| Coliforms | ≤30 MPN/100g |
| E. coli | Negative |
| Salmonella | Negative in 25g sample |
Weight:
N. W.: 25 Kg/ Carton
G. W.: 25.65 Kg/ carton
Packaging: In 25kg net craft paper cartons with inner polyethylene liner
Loading Capacity: Per 20' FCL: 20 MT.
Storage Condition: Keep cool and dry, temperature: max.25°C, relative humidity: < 65%.
Shelf Life: 24 months from production date.
Material Origin: Top quality cocoa beans of main harvest from West Africa.
H.S. Code: 1803100000.
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