Cocoa Powder — Food Grade Ingredient Supplier, Hyderabad
Product Overview
Cocoa Powder is produced from roasted and ground cacao nibs after cocoa butter removal. Available in natural (acidic) and alkalized / Dutched (neutral to alkaline) forms, it is a rich flavour and colour ingredient in confectionery, bakery, beverages, nutraceutical meal replacement products, and functional food applications. It is also a natural source of flavanols with antioxidant properties.
Specifications
| Appearance | Brown to dark brown powder |
| Fat Content | 10–12% (low-fat); 20–22% (high-fat) |
| pH | 5.0–6.0 (natural); 6.8–8.2 (alkalized) |
| Moisture | NMT 5.0% |
| Flavanol Content | Variable (natural > alkalized) |
| Packaging | 25 kg HDPE bags |
Applications
- Chocolate confectionery and coating ingredient
- Bakery cocoa flavour and colour
- Hot cocoa and beverage mixes
- Meal replacement and protein shake flavouring
- Nutraceutical antioxidant flavanol formulations
- Ice cream and dessert flavouring
Why Source from Surravi Phharma?
- Ready stock maintained in our centralised AC warehouse, Hyderabad
- IP / BP / EP / USP grades available
- Complete documentation: COA, MSDS, Regulatory certifications
- Flexible quantities — lab scale to bulk commercial
- Prompt delivery with pan India logistics support
Frequently Asked Questions
Where can I buy Cocoa Powder food grade in Hyderabad?
Surravi Phharma supplies Cocoa Powder (natural and alkalized/Dutch process) food grade in Hyderabad. Ready stock. Used in confectionery, bakery, beverages, and nutraceuticals. Call +91 8008002576.
What is the difference between Natural Cocoa Powder and Dutch Process Cocoa Powder?
Natural Cocoa Powder (pH 5.0–6.0) retains its natural acidity from the fermentation process. It has a bright, light brown colour and more complex, fruity cocoa flavour. Dutch Process Cocoa is treated with alkali (potassium carbonate) to neutralise acidity to pH 6.8–8.2, producing a darker colour, milder flavour, and better dispersion in liquids. Dutch process is preferred for dark chocolate beverages and uniform-colour products.
What are the health benefits of Cocoa Powder?
Cocoa Powder is one of the richest dietary sources of flavanol antioxidants (mainly epicatechin and catechin). Clinical research shows cocoa flavanols improve cardiovascular health by enhancing endothelial function, reducing blood pressure, and improving blood flow. Natural cocoa retains significantly more flavanols than Dutch process (which loses 60–90% during alkalisation). For health-benefit nutraceutical applications, high-flavanol natural cocoa powder is specified.
What fat content grades of Cocoa Powder are available?
Cocoa Powder is available in low-fat (10–12% fat), medium-fat (14–18% fat), and high-fat (20–22% fat) grades. Low-fat grades are used in hot cocoa mixes and beverage applications where clumping from fat is undesirable. High-fat grades provide richer mouthfeel and are preferred in chocolate bars and premium confectionery products.
Can Cocoa Powder be used in pharmaceutical nutraceutical formulations?
Yes. Cocoa Powder (both natural and alkalized) is used as a flavouring, colourant, and active ingredient in nutraceutical formulations. Standardised high-flavanol cocoa extracts are used in cardiovascular health supplements. Cocoa Powder is also used to mask bitter API taste in paediatric formulations and as a natural flavour in protein supplement powders.