High Quality Cocoa Extract 10% 20% Theobromine Theobroma Cacao L. Pharmaceutical Grade Food Grade Cosmetic Grade

• Certification: ISO, FDA
• Assay Method: HPLC, UV, Tlc
• Application Form: Tablet, Capsule
• Application: Food, Health Care Products, Medicine
• State: Brown Powder
• Extract Source: Fruit
• Model NO.: Cocoa Extract
• Payment: T/T in Advance
• Shelf Life: 24 Months
• Delivery Time: 3-5 Working Days
• Free Sample: Available
• Transport Package: 25kg/Cardboard Drum I. D. 42cm X H. 52cm
• Specification: 10% 20% Theobromine
• Trademark: Shanghai, China
• Origin: China
• HS Code: 13021990
• Production Capacity: 20 Ton/Month

Product Description

Product Profile
Cocoa extract is the kernel extract of Theobroma cacao L., a plant belonging to the family Theobroma cacao L., which contains polyphenolic compounds, rich fats, proteins, dietary fiber and other active ingredients. Natural polyphenols have significant antioxidant properties and the ability to scavenge free radicals. Pharmacologically, they have the effects of delaying the aging of the body, preventing cardiovascular disease, anti-cancer, anti-radiation, and anti-AIDS. Dietary fiber can be used as a food additive. It can form fortified functional foods and flavored foods with different characteristics, which can help to increase the content of mineral elements in food and prevent syneresis of the product structure.

Scientists have found that cocoa contains oleic acid, linoleic acid, stearic acid, palmitic acid, protein, vitamin A, vitamin B1, B3, B5, B6, vitamin D, vitamin E, and minerals calcium, magnesium, copper, potassium, and sodium , iron, zinc; cellulose; polyphenols, including oligomer flavonoids, including flavanol oligomers-proanthocyanidins and monomer catechins, and polymer tannins; containing phenylethylamine, cocoa Alkali etc. In addition, cocoa contains more than 500 aromatic substances. The melting point of cocoa is 35-37°C, and its taste and texture are endless.

Function and effect
1. Control appetite
Research from Penn State University found that consuming cocoa can stabilize blood sugar and control weight. Cocoa is rich in cocoa butter, protein, fiber, multiple vitamins and minerals; it is nutritious and has very few absorbable carbohydrates (less than 10%) . Therefore, cocoa is a green light food. Eating cocoa makes you feel full easily and has little impact on blood sugar. The linoleic acid in cocoa butter can produce GLA, which is eventually converted into type 1 prostaglandins through DGLA, which can relax blood vessels, eliminate metabolic disorders, and help insulin work, thereby stabilizing blood sugar and controlling appetite.

2. Skin beautification
The American Medical Association has confirmed that eating cocoa will not cause inflammation or acne. On the contrary, cocoa is rich in proanthocyanidins, catechins and vitamin E, which have strong antioxidant effects. These antioxidants, along with the vitamin A and zinc in cocoa, can beautify the skin and remove acne and scars.

3. Increase love and help "sex"
Cocoa contains phenylethylamine, a signaling substance produced by the brain when we are in love or having sex. What's more, cocoa can increase the formation of nitric oxide, which promotes the expansion of blood vessels and helps with penile erection. This principle is the same as Viagra. Louis Ignarro, an alumnus of mine at the University of Minnesota and the father of Viagra, won the Nobel Prize for discovering the signaling role of nitric oxide in blood circulation and nervous systems.

4. Concentrate and refresh yourself
Theobromine in cocoa can make you think sharply and concentrate. The tryptophan and magnesium in cocoa can aid in the production of serotonin, making you calmer.

5. Reduce fat and protect heart
Professor Schroeter from the University of California said in a report titled "Cocoa Polyphenols and Cardiovascular Health", "There are many types of polyphenols in nature, and the most common ones in plant foods are flavonoids. Multiple surveys have shown , the reduced risk of cardiovascular disease is related to plant foods rich in flavonoids. Flavanols and proanthocyanidins are the main flavonoids in cocoa. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C, while also It can promote vasodilation, reduce inflammation and reduce blood clot formation, thus preventing cardiovascular disease." Penn State University and a large number of other studies have found that the rich proanthocyanidins and catechins in cocoa have strong anti-inflammatory properties. Oxidation can reduce low-density lipoprotein cholesterol (LDL) and increase high-density lipoprotein cholesterol (HDL). This effect is enhanced by the linoleic, oleic and palmitic acids in cocoa. The stearic acid in cocoa has no effect on cholesterol.

6. Antioxidant and longevity
Research from Harvard University found that cocoa can reduce the risk of diseases such as cardiovascular disease and cancer and extend life. Vitamin E is the most important vitamin in cocoa, and proanthocyanidins are the most important polyphenols in cocoa. They are major free radical scavengers and protect the body from oxidative damage. Therefore, they have a preventive effect on various diseases, such as cardiovascular disease, cancer and aging.

Chemical Composition

1. Cocoa polyphenols
The cocoa polyphenols that have been isolated and identified include: catechin, epicatechin, gallocatechin, epigallocatechin, procyanins, anthocyanins, flavones and flavonol glycosides such as luteolin- 7-O-glycoside (luteolin-7-O-glucoside), quercetin-3-O-arabinoside (quercetin-3-O-arabinoside), etc., among which epicatechin is the most abundant.

2. Cocoa butter compounds
Cocoa beans contain 50% to 55% triglycerides, mainly POS (glycerol-1-palmitate-2-oleate-3-stearate). The fatty acids are mainly palmitic acid, stearic acid and oleic acid. The fatty acid content is the highest, reaching 33.70% to 40.22%.

3. Other ingredients: The protein content in cocoa beans is 11.91 mg/g, mainly albumin, globulin, prolamin and glutenin, of which albumin and globulin account for 52% and 43% of the total protein content respectively. It also contains ingredients such as cocoa dietary fiber.

Cocoa extract physiological functions
The flavanols and proanthocyanidins isolated from cocoa not only provide cardiovascular protection, but also play a positive role in regulating blood pressure, increasing nitric oxide production, oxidative defense, and the immune system. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C. They can also promote vasodilation, reduce inflammatory reactions and reduce blood clot formation, thereby preventing cardiovascular diseases. The epicatechin in cocoa can effectively inhibit atherosclerosis. Proanthocyanidins and catechins have strong antioxidant effects and can reduce low-density lipoprotein cholesterol (LDL) and increase high-density lipoprotein cholesterol (HDL). This effect is enhanced by the linoleic, oleic and palmitic acids in cocoa, and the stearic acid in cocoa has no effect on cholesterol.

Application
Dietary fiber can be used as a food additive to be processed into fortified functional foods and flavored foods with different characteristics. It can help increase the content of mineral elements in food and prevent syneresis of the product structure. In meat products, it can concentrate the aroma in meat products without escaping. In addition, high water holding capacity can also increase the commercial value of some processed foods, such as reducing moisture loss and extending shelf life in baked goods. This highly active dietary fiber can be used in many foods, such as cereals, noodles, ice cream, fermented dairy products and beverages.

Certificates of Analysis
 

Product Name:	Cocoa Extract		Latin Name:		Theobroma cacao L.
Part used:	Fruit		Country of origin		China
Item		Specification		Result
Aaasy		10% Theobromine		HPLC
Physical & Chemical
Appearance		Brown powder		Conforms
Odor & Taste		Characteristic		Characteristic
Particle Size		90% through 80 mesh		Conforms
Loss on Drying		≤5.0%		1.32%
Ash		≤5.0%		2.11%
Heavy metals
As		≤2ppm		Conforms
Lead (Pb)		≤2ppm		Conforms
Cadmium(Cd)		≤1ppm		Conforms
Microbiological Test
Total Plate Count		NMT 10000cfu/g		Conforms
Total Yeast & Mold		NMT 1000cfu/g		Conforms
E.Coli		Negative		Negative
Salmonella		Negative		Negative
Pesticide Residue		Negative		Negative