-
Cocoa powder CAS NO.: 657-27-2
Cocoa powder is the powdery material after the cocoa cake is defatted and crushed
CAS NO.: 657-27-2Add to Inquiry -
Vanillin is one of the most widely used food flavoring agents in the world, and has the reputation of "king of food flavor"
CAS NO. 121-33-5Add to Inquiry -
Ethyl Vanillin CAS NO. 121-32-4
Ethyl vanillin, is a white to yellowish flake crystalline powder with sweet chocolate aroma and vanillin unique aroma.
CAS NO. 121-32-4Add to Inquiry -
Vanilla Powder CAS NO. 121-33-5
Vanilla Powder is a flavor with vanillin as the main material and glucose
CAS NO. 121-33-5Add to Inquiry -
Monosodium Glutamate CAS NO. 142-47-2 CAS NO.: 32221-81-1
Monosodium Glutemate is the sodium salt of glutamic acid. The main ingredient of monosodium glutamate
CAS NO. 142-47-2
CAS NO.: 32221-81-1
EEC NO.: E621Add to Inquiry -
Maltol is a broad-spectrum flavoring synergist, which can be used to make food flavors, daily flavors and pharmaceutical intermediates.
CAS NO. 118-71-8Add to Inquiry
Cocoa liquor, also known as cocoa mass or cocoa paste, is the key to great chocolate and it provides the taste signature of the recipes in which it is used. ofi 's sourcing, processing and...
Cocoa mass also makes for a great ingredient for flavouring ice cream, ganaches, pralines or other ingredient bases to achieve a deeper, darker colour and more intense cocoa taste....
Costa Esmeraldas Ecuador Cocoa Mass, 250g bag harvested in 2018; roasted, winnowed, and ground in 2022. Please note that cocoa mass differs from cocoa powder. Check out our Ku'ia...
Cocoa Mass is a single ingredient chocolate ground from the seeds of cacao - nothing is added, it is 100% pure ground cacao. Cocoa mass is the same ingredient as unsweetened chocolate and...
Cocoa Liquor Cocoa liquor, also known as cocoa paste or cocoa mass is a paste obtained by grinding cocoa nibs. You can call it as “raw-chocolate”. Cocoa liquor is often used as...
the use in the manufacture of cocoa and chocolate products. These products may also be sold directly to the consumer. 2. DESCRIPTIONS 2.1. Cocoa (Cacao) Mass (Cocoa/Chocolate...






