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We are one of the leading manufacturers, distributors, and suppliers of Natural Cocoa Powder in USA. Its CAS Number is 84649-99-0, and the chemical formula is C₇H₈N₄O₂ (for primary alkaloid compound, Theobromine).
To produce natural cocoa powder, Cocoa beans are finely ground roasted, dehulled, and pressed without employing an alkali treatment. This unprocessed method keeps the cocoa's original nutritional profile, rich in chocolate scent, acidic and bitter notes. Natural cocoa has a bright, slightly bitter flavor that is ideal for use in bakeries and confectionary industries as it avoids alkalization while retaining its natural acidity and high polyphenol content.
Cocoa Mass
Raw Cocoa Mass
Alkalized 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
To produce natural cocoa powder, Cocoa beans are finely ground roasted, dehulled, and pressed without employing an alkali treatment. This unprocessed method keeps the cocoa's original nutritional profile, rich in chocolate scent, acidic and bitter notes. Natural cocoa has a bright, slightly bitter flavor that is ideal for use in bakeries and confectionary industries as it avoids alkalization while retaining its natural acidity and high polyphenol content.
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Food & Nutrition
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Food Ingredients
Cocoa & Chocolate Derivatives
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Chemical Properties & Specifications
Cakes, muffins, cookies, and brownies
Cocoa-based hot drinks, nutritional mixes
Chocolate syrups, coatings, pralines
Fortified mixes emphasizing antioxidant content
Used as a base in chocolate essence compositions
*Unprocessed Origin: No alkali exposure; retains original polyphenols *Rich Antioxidant Content: High flavonoid and catechin levels *Clean Label: Ideal for organic or minimally processed product lines *Ethically Sourced: Fair trade variants available *Flavor Booster: Intensifies chocolate profiles in natural F&B systems