Cocoa CO2 Extract 1 kg

Sourcing and specification of Cocoa CO2 Extract

The product is manufactured in Germany from Theobroma Cacao seeds using supercritical CO2 extraction. It arrives in 1 kg containers as a viscous oily mass with a deep chocolate aroma. CO2 Extracts Wholesale serve cosmetic labs and supplement manufacturers worldwide.

Key composition and functional value

Rich in polyphenols and triglycerides, the extract provides antioxidant properties and emollient benefits in formulations. The warm aroma supports sensory appeal in finished goods.

Formulation examples for B2B clients

Suppliers incorporate the extract into serums, body butters and hair masks. It dissolves in polysorbate-80 and carrier oils at 0,1-3 % for emulsions and up to 5 % in anhydrous balms.

Sample hair and scalp care blend

Jojoba oil 60 %, shea butter 25 %, Cocoa CO2 Extract 3 %, vitamin E 1 %, essential oil blend 1 %. Melt butters at 45 °C, add extract and cool under stirring.

Role as raw material for dietary supplements and food industry

International factories purchase the extract as a botanical ingredient for dietary supplements and functional foods. It is used in drink premixes and confectionery bases when food-grade documentation is available. Cocoa CO2 Extract 100 g allows small-scale trials before bulk orders.

Technical parameters and handling

Input temperature should stay below 45 °C. The material remains stable in closed packaging. Extracts Wholesale sections list additional CO2 options for formulation flexibility.

Storage conditions and shelf life

Keep in a cool dry place in sealed containers until 06.2028. Minor compaction does not affect performance.

Frequently asked questions

What documentation accompanies bulk shipments?

Current documents for this product are listed in the «Documents» block of the product card.

Can the extract be used in anhydrous balms?

Yes, concentrations up to 5 % deliver both aroma and emollient properties in lip and body balms.

Is the material suitable for drink premix development?

Food-grade versions serve as natural flavour in beverage and confectionery applications after supplier confirmation.

How to assess compatibility in new formulas?

Run small-batch stability and sensory tests before scaling production.