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We are one of the leading manufacturers, distributors, and suppliers of Alkalized Cocoa Powder in USA. Its CAS Number is 84649-99-0, and the chemical formula is C₇H₈N₄O₂ (represents major alkaloid components like theobromine; cocoa powder itself is a natural mixture).
Alkalized Cocoa Powder is produced from fermented and roasted cocoa beans through the Dutch process (alkalization), which reduces natural acidity and develops a deeper color and smoother flavor. The alkalization process also improves dispersibility and solubility, making it especially suitable for beverage mixes and baked goods. The powder retains natural bioactives such as polyphenols and theobromine, contributing to both functionality and flavor stability. We are among the trusted Alkalized, natural Cocoa Powder suppliers worldwide, and in USA, with reliable lead times and global supply capability.
Cocoa Mass
Raw Cocoa Mass
Natural Cocoa Powder
Eucalyptol 99.5%
Triethanolamine Acetate 99%
n-Heptane 99%
DL-Methionine 99% (Racemethionine)
Coppe powder electrolytic 99.5%
Nickel Chloride Hydrate 99.95%
Basic Blue-99
2-Chloro Butane [sec-butyl chloride 99%]
Thiamethoxam 0.9% + Fipronil 0.2% GR
Chlorantraniliprole 0.4% GR
Fipronil 0.3% GR
Azadirachtin 0.3%
Bis(dibenzylideneacetone)palladium(0)
Cypermethrin 0.25% DP
Pigment Blue 15:0
Tris(dibenzylideneacetone)dipalladium(0)
Bis(tricyclohexylphosphine)Palladium(0)
Flubendiamide 0.7% GR
Imidacloprid 0.3% GR
Gibberellic Acid 0.001% L
Tris(acetomitrile) tricarbonyl chromium(0)
Emamectin Benzoate 0.9% + Novaluron 5.25% Sc
Gibberellic Acid 0.186% SP
Gibberellic Acid 0.186% WP
Glucosylceramide (d18:1/22:0)
Mono Potassium Phosphate 0-52-34
Mono Ammonium Phosphate 12-61-0
Ashwagandha Root Extract (Withania somnifera) 5.0%
Thiamethoxam 1% + Chlorantraniliprole 0.5% GR
Tricyclazole 18.0% + Tebuconazole 14.4% Sc
Azoxystrobin 4.8% + Chlorothalonil 40.0% SC
Cartap Hydrochloride 4% + Fipronil 0.5% Cg
SODIUM PARA-NITRO PHENOLATE 0.3 % SL
1-Naphthyl Magnesium Bromide 0.25M in THF
Acetamiprid 0.4% + Chlorpyrifos 20% w/w EC
Methyl Magensium Chloride 3.0 M solution in THF
tert-Butyl Magnesium Bromide 0.5M in THF
1,8-Diazabicyclo[5.4.0]undec-7-ene
1-Propenyl Magnesium Bromide 0.5M in THF
1-Propynyl Magnesium Bromide 0.5M in THF
3-Amino-3-azabicycIo[3.3.0]octane hydrochloride
2-Fluoro Phenyl Magnesium Bromide 0.5M in THF
1-Phenyl-3-oxabicyclo[3.1.0]hexan-2-one
2-Chloro Phenyl Magnesium Bromide 1.0M in DEE
Alkalized Cocoa Powder is produced from fermented and roasted cocoa beans through the Dutch process (alkalization), which reduces natural acidity and develops a deeper color and smoother flavor. The alkalization process also improves dispersibility and solubility, making it especially suitable for beverage mixes and baked goods. The powder retains natural bioactives such as polyphenols and theobromine, contributing to both functionality and flavor stability. We are among the trusted Alkalized, natural Cocoa Powder suppliers worldwide, and in USA, with reliable lead times and global supply capability.
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Food & Nutrition
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Food Ingredients
Cocoa & Chocolate Derivatives
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Chemical Properties & Specifications
Cakes, cookies, brownies, and frostings
Ready-to-drink (RTD) chocolate drinks, cocoa mixes, protein beverages
Ice cream, chocolate milk
Functional foods with antioxidants
Base component in chocolate flavoring for F&B and aroma blends
Critical for Flavor, dispersibility, and mouthfeel especially in chocolate beverages, fortified powders, and cocoa-based confectionery
*Alkalized for Flavor Balance: Smooth, rich chocolate profile with low acidity *Antioxidant Activity: Retains a significant portion of natural polyphenols