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.
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.
.3d8f8f41.svg)
Food & Nutrition
.3556d45a.svg)
Food Ingredients
Included in Quote
Included in Quote
Included in Quote
Included in Quote
.7767eb0f.png)
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
Natural cocoa is untreated and has a lighter color, higher acidity, and more pronounced bitterness compared to alkalized (Dutch-processed) cocoa.
Natural cocoa typically has a higher polyphenol content due to minimal processing. Values vary by origin and bean variety.
Yes, though its solubility is lower than alkalized cocoa, it is suitable for high-quality, clean-label drink powders and mixes.
Yes, organic-certified natural cocoa is widely available.
COA, MSDS, Organic/Fair Trade certifications (where applicable), FSSAI/FDA compliance, Kosher/Halal certificates.
Yes, free from common allergens; processed in allergen-controlled facilities.
Yes, both standard (10–12%) and high-fat (20–22%) variants are available.
MOQ is typically 1 MT; lead time is 7–14 working days depending on destination and packaging.
CAS No. : 1309-64-4
Category : Inorganic Chemicals
Sub-Category : Flame retardants
CAS No. : 36306-87-3
Category : Fragrance Ingredients
Sub-Category : Aroma Chemicals
CAS No. : 100-68-5
Category : Pharmaceutical Actives & Precursors
Sub-Category : Intermediates & Precursors
CAS No. : 1309-48-4
Category : Inorganic compound
Sub-Category : Magnesium compounds
CAS No. : 100-44-7
Category : Organic Intermediate
Sub-Category : Chlorinated Aromatic Compounds
CAS No. : 77-92-9
Category : Organic Acid
Sub-Category : Acidulant, Preservative, Chelating Agent
CAS No. : 1327-41-9 / 12042-91-0
Category : Inorganic Chemicals
Sub-Category : N/A
CAS No. : 7705-08-0
Category : Inorganic Chemicals
Sub-Category : N/A
CAS No. : 1310-73-2
Category : Inorganic Chemicals
Sub-Category : N/A
CAS No. : 7722-84-1
Category : Inorganic Chemicals
Sub-Category : N/A
CAS No. : 13463-67-7
Category : Pigments & Colorants
Sub-Category : Inorganic Pigments
CAS No. : 142-96-1
Category : Solvents
Sub-Category : N/A
CAS No. : 149-32-6
Category : Food Ingredients
Sub-Category : Polyols