Naturex Cocoa Concentrate (AJ620260)
Naturex Cocoa Concentrate (AJ620260) is a semi-solid product with a typical sensory profile and a dark brown color. It is sourced from cocoa nibs and obtained through an extraction process using denatured ethanol, methanol, and water. This product is certified as kosher parve and halal.
Properties
- Physical Form
- Semi-solid
Product families
Applications
- Liquor & Spirits
- Other Non-Alcoholic Beverages
- Nutraceuticals & Supplements
Product Families
- Flavor Ingredients
Other characteristics
- Brand
- Naturex
- Flavor
- Cocoa
- End Uses
- Alcoholic Beverages
- Labeling Claims
Allergen-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Plant-Based; Allergen-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Plant-Based
- Certifications & Compliance
FDA 21 CFR 101.22, Halal, Kosher, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Note
Micro Testing Principles Intrinsic microbiologically safe.; Limits guaranteed,no testing.; Heavy metals Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Appearance
- Dark brown semi-solid
- Shelf LIfe
- 364 days
- Technology
- Food Ingredients
- Flavor Family
- Herb Flavors
- Packaging Type
- Drums
- Pails
- Ingredient Name
- Cocoa Concentrate
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Information
- Flashpoint
- > 94 °C / > 201 °F
- Storage conditions
- Dry, preferably full, hermetically sealed
- Temperature conditions
- Ambient / 10-30°C (50-85°F)
- Handling
- Protect against light.
- Flavor Ingredients
- Concentrates
- Food Ingredients Features
- Free of Major Allergens
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
FDA 21 CFR 101.22; Halal; Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Alcoholic Beverages
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix (at 20°C) | 70 - 85 | — | Refractometer (LA-03-021) |
| Residue on Drying | min. 70.0 | % | I.R. balance (CQ-MO-018) |
| Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Moulds | max. 1,000 | per gram | ISO 21527: 2008 |
| Escherichia coli | Negative | per 10 gram | ISO 7251: 2005 |
| Salmonella | Negative | per 25 gram | ISO 6579-1 2017 |
Table 2 of 3
3 rows| Characteristic | Value | Method |
|---|---|---|
| Specific Gravity (at 20/20°C) | 1.3890 - 1.4090 | Densimeter (CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 1.3870 - 1.4070 | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 1.3860 - 1.4060 | Calculated from SG 20/20 result |
Table 3 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Natural Extract | 59 - 69 | % |
| Invert Sugar | 32 - 42 | % |
