Cocoa, ext.(CAS#84649-99-0)

Introduction

Cocoa extract is a mixture extracted from cocoa beans, containing various organic compounds and bioactive substances. It has the following main properties:Bioactive substances: Cocoa extract is rich in polyphenolic compounds, such as catechins, flavonoids, and tannic acid. These compounds have physiological activities like antioxidant, anti-inflammatory, and platelet aggregation inhibition, which are beneficial for cardiovascular and cerebrovascular health.Nutritional value: Cocoa extract contains a certain amount of protein, fat, and cellulose, and also includes small amounts of vitamins and minerals.The main uses of cocoa extract include:Beverage industry: Used as a flavoring agent in coffee, tea, drinks, hot and cold chocolate beverages, enhancing taste and flavor.The methods for producing cocoa extract usually include the following steps:Raw material processing: Shell the cocoa beans and dry them to remove impurities.Grinding and soaking: Grind the cocoa beans into fine powder, then soak in water or other solvents.Separation and concentration: Separate the soluble cocoa extract through filtration and concentration.Drying and granulation: Dry the soluble extract, then form it into granules or powder as the final product.Excessive intake: Since cocoa extract contains caffeine, excessive consumption may cause nervous system stimulation, palpitations, insomnia, and other discomforts. Sensitive individuals, pregnant women, and children should use it moderately.Allergic reactions: Some people may be allergic to cocoa beans and experience food allergy symptoms such as skin itching and allergic rashes, so observation is necessary.