Cocoa Solids 28% Minimum

Cocoa solids are the non-fat component of the cocoa bean. They are derived from roasted cocoa beans that have been ground into a powder. The percentage, such as 28% minimum, indicates the amount of cocoa solids present in the final chocolate product.

Cocoa solids provide the characteristic chocolate flavor and color in food products. They are a primary ingredient in various types of chocolate, including milk chocolate, dark chocolate, and baking chocolate. They contribute to the texture and richness of baked goods, confectionery, and beverages.

Cocoa solids are generally recognized as safe (GRAS) by the FDA. They contain flavanols, which are plant compounds that may have antioxidant properties. While research is ongoing, some studies suggest potential cardiovascular benefits associated with moderate cocoa consumption. JECFA has evaluated cocoa and cocoa products, establishing standards for identity and quality.