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Neutral Cocoa Powder, also known as defatted cocoa powder, is a product obtained by removing a significant portion of the cocoa fat from cocoa beans. It is characterized by its intense cocoa flavor without the high fat content of regular cocoa powder. This makes it versatile in the food industry, as it is used in the production of chocolate products, baked goods, desserts, and beverages. Neutral Cocoa Powder contributes to the taste and texture of products without increasing the fat content, making it a popular ingredient in calorie-conscious and low-fat foods.
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Versatile use in the food industry, including the production of chocolate products, baked goods, desserts and beverages Neutral cocoa powder contributes to the flavour and texture of products without increasing the fat content, making it a popular ingredient in calorie-conscious and low-fat foods.
Citric Acid is a weak organic acid found in citric fruits. Being one of the strongest edible acids it is used widely as an acidifier and as a flavoring agent in the food in...
DL-Malic Acid is an organic acid mainly present in fruits, where it contributes to its sour taste. DL-Malic Acid has two stereoisomeric forms (L- and D-enantiomers); L-Mali...
Fumaric Acid is an unsaturated dicarboxylic acid with a fruit-like taste which is used as a food acidulant.