COCOA POWDER
- Molecular Weight: 0
What is COCOA POWDER?
The Uses of COCOA POWDER
Cocoa Powder is the powder produced by the grinding, pulverizing, and air classification of the cocoa presscake, which is obtained by compressing the cocoa liquor, obtained from cocoa nibs, into a presscake and cocoa butter. there are two main types of powder – alkalized and natural. the alkalized (dutch processed) has a ph range of 6.5–8.1, a red-brown shade which tends to develop red- brown end products, and a mild flavor. it is used in beverages, retail cocoa powder, puddings, and ice cream. the natural has a ph range of 5.2–5.9 and a yellow-orange color with a tendency to produce light brown end products. it is used in the baking industry to impart color and flavor and also used in candy, syrups, and toppings.
Safety information for COCOA POWDER
New Products
(R)-3-Aminobutanenitrile Hydrochloride 4-Aminotetrahydropyran-4-carbonitrile Hydrochloride 4-AMINO-TETRAHYDRO-PYRAN-4-CARBOXYLIC ACID HCL 4-AMINO-TETRAHYDRO-PYRAN-4-CARBOXYLIC ACID 1,4-Dioxa-8-azaspiro[4.5]decane 5-Bromo-2-nitropyridine SODIUM AAS SOLUTION ZINC AAS SOLUTION BUFFER SOLUTION PH 10.0(BORATE) GOOCH CRUCIBLE SINTERED AQUANIL 5 BERYLLIUM AAS SOLUTION XANTHAN GUM Racecadotril SODIUM VALPROATE Diclofenac Sodium Methylcobalamin (vitamin B12) SODIUM METHYL PARABEN Folic Acid Impurity G Dabigatran Acyl-O2-D-Glucuronide Trifluoroacetic Acid Salt Glycopyrronium Bromide EP Impurity I Eltrombopag N-Oxide Impurity Di-Nitroso Acyclovir Impurity K DLRD N-OxideRelated products of tetrahydrofuran
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