Black Cocoa Powder-Jinyuan Food

Products Description
Specification

Color and Appearance
Dark Black: The alkalization process alters the structure of anthocyanins and flavonoids in cocoa powder, changing the color from reddish-brown to deep black, even approaching black.
Natural Colorant: Without the addition of artificial colors, it can achieve a pure black effect, suitable for making products with strong visual impact such as Oreo-style cakes and black butterfly pastries.

Flavor Characteristics
Low Acidity: The pH value is usually above 7.0–8.0 (neutral to slightly alkaline), with the sour taste almost disappearing and the bitterness being milder.
Rich Chocolate Flavor: The alkalization process releases more cocoa butter aroma, with a deep but not overly sharp flavor, suitable for pairing with sweet ingredients (such as frosting, cream).

Processing Adaptability
Optimized Dissolution: The alkalization process breaks down the polyphenol structure in cocoa powder, making it easier to dissolve in water or oil, reducing the occurrence of lumps.
Reactivity Changes: Due to the low acidity, it reacts less with alkaline leavening agents such as baking soda (sodium bicarbonate), and needs to be combined with acidic ingredients (such as lemon juice, yogurt) or use baking powder (containing acidic components) to achieve the rising effect.

Nutrition and Components
Antioxidant Substances Reduced: The alkalization process reduces the content of some flavanols (such as epicatechin), but still retains a certain amount of minerals such as magnesium, iron, and potassium.
No Sugar Addition: Pure black cocoa powder contains no sugar and is suitable for low-sugar or sugar-free recipes.

Parameter	Details
PH Level	7.0–8.0+ (neutral to weakly alkaline)
Fat Content	10%–12% (standard); up to 20%–24% for high-fat variants
Color (Lab*)	L* (brightness): Extremely low (near 0, deep black)
	a* (red/green): Low red tones
	b* (yellow/blue): Low yellow tones
Particle Size	15–30 μm (finer grinds enhance solubility and smooth texture)
Moisture Content	≤5% (to prevent caking and microbial growth)
Ash Content	≤13% (mineral residue, indicating processing purity)
Microbial Standards	Total Plate Count: ≤5,000 CFU/g
	Coliforms: ≤10 CFU/g
	Salmonella/E. coli O157:H7: Not detected
Heavy Metals	Lead (Pb): ≤2.5 mg/kg
Heavy Metals	Cadmium (Cd): ≤0.8 mg/kg (EU regulation)
Packaging & Storage	Light-proof, airtight, moisture-resistant packaging (e.g., aluminum foil bags)
	Temperature: 15–22°C
	Humidity: <60%
Shelf Life	Unopened: 18–24 months; Opened: 6–12 months (depending on storage)