Cocoa Bean Extract Flavonoids Cocoa Extract Polyphenols

• Customization: Available
• Certification: ISO, FDA, HACCP, Kosher, Halal
• Assay Method: HPLC, UV
• Model NO.: CAS#: 84649-99-0
• Application Form: Lotion, Paste, Tablet, Capsule
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Theobroma Cacao
• Botanical Source: Theobroma Cacao
• Part Used: Seed,100% Natural
• Product Name: Cocoa Seed Extract
• Odor & Taste: Characteristic, Light Bitter Taste
• Loss on Drying: Nmt 5.0%
• Ash Content: Nmt 5.0%
• Appearance: Fine Brown Powder
• Heavy Metals: Nmt 10ppm
• Extract Solvents: Ethanol & Water
• Function 1: Lower Blood Pressure
• Application 1: Polyphenols 10%-40%
• Sample: Available
• Active Ingredient: Flavonoids ;Polyphenols
• Particle Size: 80 Mesh
• Shelf Life: 2 Years
• Transport Package: 25kg/Drum
• Specification: Flavonoids 1%-20%
• Trademark: Kingherbs
• Origin: China
• HS Code: 2938909090
• Production Capacity: 1000kg

Product Description

Product Name: Cocoa Bean Extract
Botanical Source: Theobroma Cacao L                 
CAS No.:84649-99-0
Part Used: Seed
Specification: Polyphenols 10%-40%;Flavonoids 1%-20%
Molecular Formula: C7H10N4O2
Molecular Weight: 182.1799

Product Introduction:

Cocoa extract is the kernel extract of TheobromacacaoL. It contains polyphenols, rich fat, protein, dietary fiber and other active ingredients. Natural polyphenol compounds have significant antioxidant properties and free radical scavenging ability, pharmacological has delayed aging, prevention of cardiovascular diseases, anti-cancer, anti-radiation, anti-AIDS and other effects; As a food additive, dietary fiber can be processed into enhanced functional food and flavor food with different characteristics, which can help to improve the content of mineral elements in food and prevent the dehydration and contraction of product structure.

Function:

Flavanols and procyanidins isolated from cocoa not only protect the cardiovascular system, but also promote the regulation of blood pressure, increase the production of nitric oxide, oxidative defense and immune system. may protect against cardiovascular disease by prolongating the effects of other antioxidants, such as vitamin E and vitamin C, and by promoting vasodilation, reducing inflammation and blood clot formation. Epicatechin in cocoa is an effective inhibitor of atherosclerosis, and procanthocyanidins and catechins have strong antioxidant effects, reducing LDL cholesterol and increasing HDL cholesterol. This effect can be enhanced by linoleic, oleic and palmitic acid in cocoa, and stearic acid in cocoa has no effect on cholesterol.

Certificate of Analysis

Analysis Items		Specifications	Results		Methods used
Appearance		Fine Brown Powder	Conforms		Visual test
Odor & Taste		Characteristic, light bitter taste	Conforms		Organoleptic test
Particle Size		95% through 80 Mesh	Conforms		80 Mesh Screen
Assay		NLT 40% Polyphenols	40.15%		UV
Loss on Drying		NMT 5.0%	2.51%		5g /105ºC /2hrs
Ash Content		NMT 5.0%	1.04%		2g /650ºC /5hrs
Extract Solvents		Ethanol and Water	Conforms		/
Heavy Metals		NMT 10ppm	Conforms		ICP-MS
Arsenic (As)		NMT 1ppm	Conforms		ICP-MS
Lead (Pb)		NMT 3ppm	Conforms		ICP-MS
Cadmium (Cd)		NMT 1ppm	Conforms		ICP-MS
Mercury(Hg)		NMT 0.1ppm	Conforms		ICP-MS
Sterilization Method		High temperature & pressure for a short time of 5~10 seconds
Microbiological Data		Total Plate Count< 10,000cfu/g	Conforms		GB 4789.2
		Total Yeast & Mold< 1,000cfu/g	Conforms		GB 4789.15
		E. Coli to be negative	Conforms		GB 4789.3
		Staphylococcus to be negative	Conforms		GB 4789.10
		Salmonella to be negative	Conforms		GB 4789.4
Packing and Storage		Packed in fiber drum, LDPE bag inside. Net weight: 25kgs/drum.
		Keep well sealed, away from moisture, strong heat and sunlight.
Shelf Life		2 years if sealed and stored in the recommended conditions.