Cocoa oleoresin

Cocoa oleoresin (CAS 84649-99-0), also known commercially as Theobroma cacao extract, is a concentrated extract derived from cocoa beans that captures the full-spectrum flavor and aromatic profile of chocolate.

Where is Cocoa oleoresin used?

• Food and beverage formulations: authentic cocoa character where dry cocoa powder or butter alone cannot achieve desired intensity or consistency
• Confectionery and chocolate manufacturing: flavor booster to standardize cocoa intensity across batches regardless of raw material variation or seasonal changes in bean quality
• Beverage producers incorporate it into chocolate-flavored drinks, protein shakes, and dairy products where a soluble, concentrated cocoa flavor is required for a smooth and consistent mouthfeel.
• Bakery and snack formulators: reinforce cocoa notes in coatings, fillings, and baked goods without adding bulk or fat load
• Flavor houses: blend into composite flavor systems targeting chocolate, mocha, and caramel profiles for industrial seasoning applications
• Produced by solvent extraction of cocoa beans.
• Water-soluble grade used to enhance chocolate spreads.

Typical specification

• Viscous liquid at 20°C.
• Free of unwanted solvent traces.
• Flash point of 109°C.

Regulatory status

• Offered in food grade.
• Customs tariff code 3301903000.

Storage, packaging and handling

• After 24 months of storage, quality must be checked before use.
• Stored in well-filled, closed containers in a cool, dry place protected from light.
• Available in packaging of 25 kg, 200 kg and 1000 g.

Frequently asked questions about Cocoa oleoresin

In which application areas beyond confectionery can cocoa oleoresin be used?

It is used in savory applications and seasonings.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.