Cocoa Powders for Food & Beverage

How to Read the Range

pH and Fat Content Are Product-Level Specifications

Natural cocoa powders generally remain on the acidic side, while Dutched powders are alkalized to achieve different color and flavor directions. That is why two grades with the same 10–12% cocoa-butter content can still have very different pH ranges and finished-product behavior.

High-fat grades in the 20–22% and 22–24% ranges can support richer mouthfeel and flavor delivery, while the D00ZR ultra-low-fat grade is a distinct option for applications where very low residual cocoa butter is useful. Lecithinated grades are identified separately because their wetting and dispersibility behavior is part of the product choice.

When requesting a quote, send the exact grade code whenever possible. If the code is not known, send the desired pH, cocoa-butter content, color direction, application, annual quantity and destination.

Technical Verification

Confirm the Current TDS Before Production

Portfolio pages are useful for comparing grades, but a buyer should use the current supplier technical data sheet as the controlling document. Product specifications can be updated by manufacturing site, region or commercial program. The shipped lot should also be checked against the applicable certificate of analysis where provided.

This is especially important for pH, cocoa-butter content, moisture, fineness, microbiology, color, certifications and packaging. The values listed above are the reference technical ranges used for product selection and are not a substitute for contractual specifications.