Theobroma cacao L.: Cocoa extract

What it is. Cocoa extract obtained from beans of Theobroma cacao L. Sensory additive classified in the flavouring compounds functional group (2b), identified by CAS number 84649-99-0. Characteristic composition is not detailed in the available sources.

What it is for. This additive is generally used as a flavouring substance in animal feed, intended to influence palatability and feed acceptance. It would be used at low inclusion levels, as a complement to a formulation, with no significant nutritional contribution expected. Target species and production stages are not specified in the provided sources.

Points to watch. No maximum content or inclusion dose is indicated in the available sources; reference should be made to the regulatory annex and the official description of the additive. As a flavouring substance in group 2b, attention should focus on compliance with the intended use and on the absence of public numerical data allowing an inclusion level to be set.