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Cocoa Powder Extract 10:1 (Theobroma Cacao): Theobromine as a Leading 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 cacao 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 dosable powder form. In this article, we contextualize the documented ingredients, the substantiated efficacy profile, and the usage parameters of this extract for formulators, buyers, and product developers. The extract is of conventional quality and suitable for vegan formulations. Theobroma Cacao: the source material behind cocoa extract Theobroma Cacao provides, with the cacao plant, one of the most well-known botanical raw materials of all. 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 characterizes a fine, easily incorporated powder quality. Theobromine, epicatechin, and caffeine: the documented marker profile The primary marker of this extract is theobromine, a purine alkaloid. The CDS states a literature content of 1.5 to 4% for the dried plant (source: Burdock 2004) and provides 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, a traceable profile is thus provided that goes beyond the mere INCI declaration and supports the analytical classification of the extract. What does Theobroma Cacao Extract offer in formulations? The CDS describes theobromine in the cosmetic context with the properties "Lipolytic, microcirculation enhancing, energizing". The supported cosmetic claim areas listed are "Antioxidant protection" and "Circulation-promoting", each based on the phytochemical profile and published literature. The data sheet lists phosphodiesterase and adenosine receptors as molecular targets. Important for practice: these claim areas must be substantiated by the finished product manufacturer in accordance with Regulation (EC) No. 655/2013. The keywords mentioned in the Shopify metafield (antioxidant, circulation-promoting, mood-enhancing) serve only for thematic orientation and are not to be understood as an independently substantiated effect of the finished product. For food applications, the CDS describes theobromine as a "Nutritional antioxidant, traditional dietary ingredient" with the targets metabolic health and oxidative stress reduction. Usage concentration and processing as a powder extract For cosmetic applications, the data sheet specifies a generally recommended usage concentration of 2 to 5%; the "At a Glance" table additionally indicates a range of 1 to 3%. At an extract usage level of 2%, this calculates to a theobromine content of 2.1 to 7.0 mg/g in the formulation. For functional foods and beverages, the CDS specifies 0.5 to 2%; at 1.3% extract usage, this corresponds to 1.3 to 4.4 mg/g theobromine in the formulation. As a powder, the extract can be flexibly integrated into both aqueous and dry systems. According to the metafield, the bulk density is 0.50 to 0.70. Loss on drying and total ash are each a maximum of 5.0%. According to the safety data sheet, the raw material is not classified as a hazardous substance under Regulation (EC) No. 1272/2008; eye protection and avoidance of inhaling aerosols are recommended when processing the powder. Storage, shelf life, and documentation Shelf life is 24 months when stored dry between 10 and 30°C in the original sealed container. The SDS recommends a storage temperature of 15 to 25°C, cool, dry, and well ventilated in an airtight container. A temperature-dependent color change during storage cannot be excluded; the color specified in the metafield ranges from golden yellow to light brown, while the TDS describes the appearance as a brown powder. For each product, we provide the complete technical documentation (TDS, SDS, CDS) so that you can directly incorporate markers, specifications, and regulatory information into your assessment. The raw material is suitable for cosmetic applications in accordance with Regulation (EC) No. 1223/2009 as well as for food applications. Cocoa Powder Extract in the CONIUNCTA® range The Cocoa Powder Extract 10:1 joins our portfolio of classic plant extracts, which ranges from aqueous and lipophilic carrier variants to concentrated powder extracts. An overview of our complete range is available in our product list. For individual specifications and project-related raw materials, our custom synthesis service is also available. All documented parameters, markers, and specifications of this extract can be found together on the product page: View Cocoa Powder Extract 10:1 (Theobroma Cacao) in the CONIUNCTA® shop. CONIUNCTA® – Raw materials, data, and services for future-ready formulations.