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Organic Cocoa Powder 10-12% Alkalized is derived from the beans of the Theobroma cacao tree, commonly known as cocoa, and is sourced from tropical regions of Central and South America. Also referred to as Dutch-processed cocoa or alkalized cocoa, this high-quality product undergoes a Dutch processing technique that neutralizes the natural acidity of cocoa, resulting in a smoother, richer flavor and a dark brown color. The powder contains 10-12% fat content and is rich in bioactive components such as polyphenols, flavonoids, and theobromine, which are highly valued in the nutraceutical industry.
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Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 13.7g | 20.00% | |
|---|---|---|
| Saturated Fat 2.1g | 10.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 21mg | 0.88% | |
| Total Carbohydrate 57.9g | 19.00% | |
| Dietary Fiber 31.4g | 112.10% | |
| Total Sugars 1.8g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 19.6g | 38.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 129.2mg | 9.92% | |
| Iron 13.9mg | 72.22% | |
| Potassium 1721mg | 36.62% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 99.5% Passes through #200 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Bulk Density | 350 g/l - 400 g/l | USP<616> |
| pH in 10% solution | 7.0 - 7.4 | USP<791> |
| Cocoa Butter Content | 10% - 12% | USP |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Enterobacteriaceae | Absent | USP<62> |
Synonyms
Biological Source
Theobroma cacao
Parts Used
bean
Major components Other constituentsDetail not available
Health categoriesDescription
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