"Innovation, Quality and Technical Expertise"

Applications
 
   
Cocoa or Chocolate?

When formulating new products, it is important to decide whether you are looking for cocoa flavor or chocolate flavor. They are not the same. Cocoa flavor is typically used for applications that require less sweet and more robust taste. It will however lack the smooth, refined taste of fine quality chocolate.

   
Cocoa powder has historically been used to simulate chocolate flavor in formulations simply because authentic chocolate flavors have not been available. Our cocoa extract is a highly concentrated form of cocoa. In our manufacturing process, the undesirable insolubles are removed, and at the same time the flavor components are selectively concentrated. Formulating with our cocoa extract is more effective than formulating with cocoa powder because it is highly soluble, more intense in flavor and virtually fat free. It is often used in combination with cocoa powder and/or chocolate powder depending upon the type of application, to boost the flavor intensity or to avoid unacceptable level of precipitation of cocoa insolubles and to improve processing efficiency. Customers who switch to our soluble cocoa extracts have been able to eliminate stabilizers and suspension agents from their formulations that are typically(prolonged high temperature mixing of cocoa liquor and sugar) needed to keep the insoluble cocoa fraction from precipitating. The cocoa extract is available in liquid or powder form.
   

The innovation of chocolate extract offers additional opportunities to develop consumer products with an authentic chocolate taste. CPC has also developed a novel process to extract chocolate flavor from quality conched chocolate, produced by prolonged high temperature mixing of cocoa liquor and sugar. The emphasis on conched dark chocolate results in a product with a smooth, sweet chocolate taste that still retains some cocoa notes. Chocolate flavor will be less astringent and will not contain certain acid volatiles typically associated with cocoa. The chocolate extract will contain the key Maillard-reaction flavors which are created when cocoa solids and reducing sugars are present as well as certain caramelization notes from the sugar.

   
 

These dark chocolate extracts are highly soluble, have a concentrated true chocolate flavor and virtually no fat. Formulators find that with the innovation of chocolate extract, they can easily deliver the chocolate taste in their products without the hassle of combining cocoa, sugar and other additives. Chocolate extract is much easier to process when solubility and/or low fat is critical for your application. Chocolate extracts are available in liquid or powder form.

   

Typical flavor applications:

  • Liquid Chocolate Beverages especially Milk-based Beverages
  • Premixes for Chocolate Beverages
  • Deserts including Mousses, Yogurt, Pudding, Rice Pudding,Chocolate Cheesecakes
  • Ice CreamCake and Cake Premixes
  • Brownie Mix
  • Nutritional Beverages
  • Alcoholic Beverages and Chocolate Liquors
  • Sugar and Sugar-free Confectionery including Gums and Jellies, Marshmallow, Hard Candy, and Toffee
  • Chewing Gum
  • Cough Mixtures
  • Chocolate Sauces
   
 

Functional Benefits of Cocoa and Chocolate

Cocoa and chocolate extracts are rich in polyphenols, including individual flavanols and procyanidin oligomers, natural theobromine, phenylethylamine, and tyramine. The health benefits of these functional component range from heart health to anti-aging to weight loss and are highly reported in both the popular and academic press.

CPC will tailor manufacture, according to our customer’s requirements, extracts which are enriched in one or more of the above mentioned components.

Many customers that are interested in anti-oxidative properties of cocoa require an extract which has a minimum of 12 % cocoa polyphenols. For comparison, standard cocoa powders typically contain 3 – 5 % polyphenols.

Weight loss applications typically require a minimum of 8 % natural theobromine. For comparison, standard cocoa powders typically contain 2 – 3 % theobromine.

   
 

Cosmetics

Cocoa and chocolate extracts are used in skin care creams and lotions as skin softening agents. The newest trends also include the use of these extracts for anti-aging and anti-oxidative stress. It is known that free radicals damage collagen, and elastin and other proteins in the skin. The cocoa and chocolate extracts, rich in antioxidants, neutralize these free radicals.

Other applications include facial masks, muds and other exfoliating preparations.

   
USA
CPC Ingredients

272 Beechmont Drive
New Rochelle, NY 10804
Cell 914 494 0819
Phone 914 738 2616
Fax 914 740 5165
e.mail: cpcingredients@optonline.net

Europe
General Office
The Chocolate Powder Company Ltd

23 Glendon Way
Dorridge, Solihull
United Kingdom
Tel:+ 44 (0) 1564 775 747
Mobile:+ 44 (0) 7973 122 578
Fax:+ 0044 8707 626 170

Email: cpcingredients@gmail.com

UK & Eire
Sales Manager
The Chocolate Powder Company Ltd

Tel: + 44 (0) 1270 500 914
Mobile: + 44 (0) 7814 651 726