| Common Name | cocoa butenal |
| CAS Number | 54075-09-1 |
| Molecular Weight | 146.186 |
| Density | 1.0±0.1 g/cm3 |
| Boiling Point | 271.6±10.0 °C at 760 mmHg |
| Molecular Formula | C10H10O |
| Melting Point | N/A |
| MSDS | N/A |
| Flash Point | 95.9±14.3 °C |
| Density | 1.0±0.1 g/cm3 |
| Boiling Point | 271.6±10.0 °C at 760 mmHg |
| Molecular Formula | C10H10O |
| Molecular Weight | 146.186 |
| Flash Point | 95.9±14.3 °C |
| Exact Mass | 146.073166 |
| LogP | 2.68 |
| Vapour Pressure | 0.0±0.6 mmHg at 25°C |
| Index of Refraction | 1.530 |
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1.What is Cocoa Powder?
Cocoa powder is an important ingredient in the production of chocolate, and it is also the soul of chocolate. The rich flavor of chocolate comes mainly from the wonderful taste contained in cocoa powder itself. Because cocoa powder contains theobromine and caffeine, it has a pleasant bitter flavor. The tannins in cocoa powder have a slight astringent flavor; cocoa butter produces a smooth taste. The bitter and astringent acidity of cocoa powder and the smoothness of cocoa butter are combined with sugar, milk powder, milk fat, vanillin, lecithin and other auxiliary materials, and then processed through the grinding and refining process, so that the chocolate maintains the unique flavor of cocoa and thus becomes more delicious.
2.How is Cocoa Powder produced?
Cocoa powder contains cocoa butter, protein, dietary fiber, as well as flavonoids, vitamins and other biologically active ingredients (its chemical composition is shown in Table 10-5), which makes it have a variety of biological activities such as stabilizing blood glucose, appetite control and mood stabilization. Chemical Composition of Cocoa Powder (Removing Cocoa Butter and Water) At present, the national standard GB/T 20706-2006 implemented by China's cocoa powder has made relevant provisions on the sensory indexes, physicochemical indexes and microbiological indexes of cocoa powder (see Table 10-6), but it lacks the relevant quality standards for the active ingredients.GB/T 20706- 2006 Technical Requirements for Cocoa Powder ① Percentage of cocoa powder passing through the standard sieve with aperture of 0.075mm (200 mesh/inch), 1 inch = 0.0254 meters.
3.How is Cocoa Powder stored and distributed?
Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.
4.What is Cocoa Powder used for?
Cocoa powder is an important ingredient in the production of chocolate, and it is also the soul of chocolate. The rich flavor of chocolate comes mainly from the wonderful taste contained in cocoa powder itself. Because cocoa powder contains theobromine and caffeine, it has a pleasant bitter flavor. The tannins in cocoa powder have a slight astringent flavor; cocoa butter produces a smooth taste. The bitter and astringent acidity of cocoa powder and the smoothness of cocoa butter are combined with sugar, milk powder, milk fat, vanillin, lecithin and other auxiliary materials, and then processed through the grinding and refining process, so that the chocolate maintains the unique flavor of cocoa and thus becomes more delicious.
