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Cocoa Powder Extract 10:1 (Theobroma Cacao): Theobromine as Lead Marker for Antioxidant and Circulation-Promoting Formulations

The Cocoa Powder Extract 10:1 (INCI: Theobroma Cacao) is a spray-dried powder that makes the characteristic compounds of the cocoa plant available in concentrated form. As a raw material for the cosmetics and food industries, it combines a defined marker profile centered on the purine alkaloid theobromine with a convenient, low-dust, easily dosable powder form. In this article, we outline for formulators, buyers and product developers the documented ingredients, the substantiated activity profile and the usage parameters of this extract. The extract is of conventional quality and suitable for vegan formulations. Theobroma Cacao: the source material behind cocoa extract Theobroma Cacao provides one of the best-known botanical raw materials in existence with the cocoa plant. According to the technical data sheet, the whole plant is processed for this extract. Extraction is carried out with ethanol and water, after which the concentrate is spray-dried. The result is a brown powder with a characteristic odor and taste. Anyone searching for cocoa extract, cacao extract or estratto cacao will find in this 10:1 powder extract a standardizable raw material base whose marker profile is clearly documented in the CDS. The extraction ratio of 10:1 means that the active compounds of the source plant are present in concentrated form. Maltodextrin (1 to 20%) serves as the carrier system, so the composition comprises 80 to 99% cocoa extract and 1 to 20% maltodextrin. The particle size is 80 mesh (at least 95% passes through the 80-mesh sieve), which indicates a fine, easily incorporable powder quality. Theobromine, epicatechin and caffeine: the documented marker profile The primary marker of this extract is theobromine, a purine alkaloid. The CDS lists a literature content of 1.5 to 4% for the dried plant (source: Burdock 2004) and states an indicative content of 105 to 350 mg/g for the product. This value is based on an estimate derived from the literature content, the 10:1 concentration factor and a recovery of 70 to 90%, capped at 350 mg/g as a plausibility limit. In addition, the data sheet documents further compounds: epicatechin at 0.5 to 2% and caffeine at 0.1 to 0.3%. For markers such as theobromine, epicatechin and caffeine, this provides a traceable profile that goes beyond the mere INCI designation and supports the analytical classification of the extract. What does Theobroma Cacao Extract achieve in formulations? For theobromine in a cosmetic context, the CDS describes the properties