Cocoa CO2 Extract 100 g

Raw material sourcing details

Cocoa CO2 Extract originates from Germany and arrives as a viscous oily mass or thick extract with a rich warm chocolate scent. In the CO2 Extracts Wholesale section buyers find concentrated forms preserving polyphenols and triglycerides without solvent residues. The 100 g packs remain stable until June 2028 under proper storage conditions.

Composition benefits for formulations

The extract contains polyphenols and triglycerides that nourish skin and provide antioxidant support. It dissolves readily in polysorbate-80, oils and triglycerides, allowing easy incorporation below 40 °C. International cosmetic labs value the deep aroma for creating distinctive natural profiles in emulsions and balms. Supplement manufacturers incorporate it as a botanical ingredient in dietary supplements and functional food bases worldwide.

Applications across industries

In creams and serums the dosage ranges from 0.1 to 3 percent, while balms and butters accept up to 5 percent. Cocoa CO2 Extract 1 kg serves production facilities and contract manufacturers. Extracts Wholesale section offers larger volumes for bulk buyers producing dietary supplements, beverages, confectionery items and fortified foods in both retail and wholesale quantities.

Sample body butter recipe

Sample recipe: 3 percent Cocoa CO2 Extract, 10 percent shea butter, 5 percent cocoa butter, 4 percent emulsifier, 75 percent distilled water, 3 percent glycerin. Combine butters with extract and emulsifier at 70 °C, add water phase, homogenize, cool and add preservative. The finished butter melts on skin and delivers a warm chocolate note without altering texture.

Storage and handling

Keep in a dry cool place in sealed containers. Minor thickening does not affect performance. Test small batches before scaling to full production runs.

Frequently asked questions

What is the recommended level in serums?

Serums and face creams typically contain 0.1 to 3 percent of the extract.

Can it be used in drink blends?

With appropriate food-grade certification the extract serves as a flavor component in beverages and confectionery.

Does the color transfer to final products?

Concentrations above 1 percent impart a subtle natural brown tone.

How does it interact with other actives?

The extract blends well with oils and butters when temperature guidelines are followed during manufacturing.