| Company | Ingredient Name | ID | Naturality | Purity | Latin name | Treated part | Geographical origin | Certifications | Comments | MOQ |
|---|---|---|---|---|---|---|---|---|---|---|
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Cacao Absolue - 30gr | - | - | - | - | - | - | more | - | |
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Cocoa Extract | CC-0201 | Natural | 100 | Theobroma cacao | Seed | Indonesia | more | 50 Kgs | |
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Cocoa Extract / Butter - CO2 | CC-001 | Natural | 100 | Theobroma cacao | Seed | Indonesia | more | 50 Kgs | |
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CACAO | F9203 | Absolue | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - | |
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CACAO | B9203 | Absolue | - | Theobroma cacao L | Fève | Pérou, République Dominicaine, Tanzanie | more | - | |
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CACAO / GLYCEROL | F9205 | Extrait | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - | |
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CACAO 30%/ETH | E0806 | Absolue | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - | |
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CACAO 30%/ETH | N0806 | Absolue | - | Theobroma cacao L | Fève | Pérou, République Dominicaine, Tanzanie | more | - | |
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CACAO 40%/MPG | F9207 | Extrait | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - | |
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CACAO FINE 25%/MPG | F9200 | Extrait | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - | |
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CACAO ROASTED 10%/MPG | F9201 | Extrait | - | Theobroma cacao L | Fève | Afrique de l’ouest | more | - |
Ingredient Name : Cacao Absolue - 30gr
Certifications :
Ingredient Name : Cocoa Extract
ID : CC-0201
Naturality : Natural
Purity : 100
Latin name : Theobroma cacao
Treated part : Seed
Geographical origin : Indonesia
Certifications :
MOQ : 50 Kgs
Ingredient Name : Cocoa Extract / Butter - CO2
ID : CC-001
Naturality : Natural
Purity : 100
Latin name : Theobroma cacao
Treated part : Seed
Geographical origin : Indonesia
Certifications :
MOQ : 50 Kgs
Ingredient Name : CACAO
ID : F9203
Naturality : Absolue
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
Ingredient Name : CACAO
ID : B9203
Naturality : Absolue
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Pérou, République Dominicaine, Tanzanie
Certifications :
Ingredient Name : CACAO / GLYCEROL
ID : F9205
Naturality : Extrait
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
Ingredient Name : CACAO 30%/ETH
ID : E0806
Naturality : Absolue
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
Ingredient Name : CACAO 30%/ETH
ID : N0806
Naturality : Absolue
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Pérou, République Dominicaine, Tanzanie
Certifications :
Ingredient Name : CACAO 40%/MPG
ID : F9207
Naturality : Extrait
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
Ingredient Name : CACAO FINE 25%/MPG
ID : F9200
Naturality : Extrait
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
Ingredient Name : CACAO ROASTED 10%/MPG
ID : F9201
Naturality : Extrait
Latin name : Theobroma cacao L
Treated part : Fève
Geographical origin : Afrique de l’ouest
Certifications :
General Presentation
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CAS N° : 8002-31-1
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EINECS number : 84649-99-0
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FEMA number : Donnée indisponible.
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Density :
-
Optical rotation : Donnée indisponible
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Allergens : This ingredient does not contain any allergen.
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Refractive Index @20°C : Donnée indisponible
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Volatility : Base
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Price Range : €€€€
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Appearance : Brown liquid
Uses
Other comments :
In Indonesia and Brazil in particular, pepper plantations are gradually being replaced by cocoa plantations, which are less sensitive to diseases that can contaminate pepper trees.
Cocoa beans are rich in flavonols, which allow them to remain rich in antioxidants, despite the temperature conditions imposed on them during roasting.
In Ivory Coast, cocoa is responsible for nearly two thirds of the country's trade revenues.
Stability :
Stable in perfumes and diverse functional bases
Uses in perfumery :
Used in gourmand chocolate notes, to accompany amber and floral notes and give them sensuality and a foody facet.
Major Components :
- Very complex composition. Majoritary cocoa powder aromatic compounds :
Photo credits: ScenTree SAS
Botanique :
Theobroma cacao L.
Synonyms : Cacao minar Gaertn. // Theobroma cocao L.
Chemotypes :
The genus Theobroma contains about fifteen species. The most cultivated of these is the cocoa tree. The other trees also give birth to pods (fruits), but which beans have less interest. Among them : Theoborma bicolor (grown in South America), Theobroma grandiflorum (grown in South America).
Extraction process :
Cocoa harvesting is a major issue in some African countries, and is the main source of agricultural income in countries such as Ivory Coast, among others.
Cocoa cultivation requires a well-drained soil, in tropical, rainy, poorly lit forests, and takes place in low-altitude hills (less than 1000 metres) during autumn and winter.
It can measure 10 to 15 metres in height and is generally cut to about 7 metres to facilitate its cultivation. Some 100,000 flowers can grow from the trunk of the tree, but few of them give birth to fruits (pods). The crop yield of a cocoa tree is optimal when it is 6 to 7 years old on average. Pods weighing 400 g and 15 to 20 cm long can be born on the branches and directly on the trunk of the tree. A tree can give birth to an average of 150 pods per year, used to produce 6 kg of cocoa. A pod is considered mature if it has a yellow-orange hue.
The pods are harvested by cutting them at their base. For high pods, sticks equiped with a blade are used. Once on the ground, the pod is opened in half with a long knife, and the beans are detached from the inside of the pod, and placed on banana leaves. Once brought back to the factory, they are arranged in thick layers, separated by banana leaves, in a wooden box, for a few days. This leads to maceration and a first development of the aromatic compounds of the beans. Once this first maceration is completed, the beans are dried in the sun on large pallets and regularly turned over. They are finally stored in canvas bags to be brought to Europe for roasting and extraction.
The beans are cleaned, sensitized on a vibrating plate to make the shells crumbly, sieved to separate the shell from the grain. Roasting is carried out between 100 and 140°C, to dry the seed, evaporate its volatile acids and above all develop the aromatic compounds of cocoa. Finally, the beans are ground to powder by a grinding phase before extraction.
Extraction is done by contacting the ground seeds with a volatile solvent such as cyclohexane. After filtration and evaporation of the solvent, the cocoa concrete is recovered and solubilized in alcohol. A cooling of the alcohol, called chilling, precipitates the cocoa waxes to keep only the fragrant compounds of this seed: the absolute.
A cocoa absolute can be discoloured by distillation, with no much effect on its olfactory characteristics.
Geographic origin :
Data not available.
Regulations & IFRA
This ingredient is not restricted
