Forms of the cocoa bean during production The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.
CAS number 84649-99-0
Botanical Name Theobroma cacao L.
Plant Part Beans
Origin of raw material Brazil
Origin of product Egypt
Extraction method Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic.
Application In food
The cocoa butter extract is characterized by a praline-like, typically sweet chocolate taste. Both volatile and non-volatile components contribute to the cocoa aroma. With its unique flavour, it is often used in various foods, such as confectionery, ice cream, cakes, desserts and beverages (milk, soy milk). In addition, the flavour extract harmonises well with vanilla and coconut flavour.
In cosmetics
The cocoa butter extract has a complex, unique and fascinating fragrance profile, rich in top, back and heart notes. Approximately 600 different compounds have been identified as olfactory active components. The most important odour-active compounds are mainly pyrazines, aldehydes, esters, alcohols, acids and hydrocarbons.
The sensory profile can be described as chocolateand caramel-like with nuances of dark chocolate, sweet, honey-like, earthy and nutty with rosy and popcorn like leg notes.
Shelf Life 5 years