Cocoa powder is a popular ingredient in the food industry, especially in baking and beverage production. However, not everyone knows that different types of cacao powder exists. Aside from fat level differences, there is also something called 'alkalized' cocoa. Understanding the differences between alkalized (Dutch-processed) and non-alkalized (natural) cocoa powders is necessary for food professionals to achieve desired flavors, colors, and textures in their products.
Non-alkalized cocoa powder, also called natural cocoa powder, is produced by fermenting, roasting, and grinding cocoa beans into a fine powder. This natural process retains the cocoa's inherent acidity, resulting in a pH between 5 and 6. Consequently, natural cocoa powder has a lighter color and a characteristic bitter taste.
In contrast, alkalized cocoa powder undergoes an additional step known as Dutch processing, named after its inventor, Dutch chocolate maker Coenraad Johannes van Houten. This involves treating the cocoa with an alkaline solution, such as potassium carbonate, which neutralizes its acidity, bringing the pH closer to 7. The result is a darker-colored powder with a milder, less bitter flavor.
The alkalization process not only reduces bitterness but also enhances the cocoa's solubility in water-based solutions, making it ideal for beverages like chocolate milk and certain beers. However, it's important to note that while alkalized cocoa offers a smoother taste, some of the natural volatile aromas are diminished during processing. Additionally, the degree of alkalization can vary, with heavily alkalized cocoa (often referred to as "black cocoa") providing a deep black hue but with most of its flavor and aroma stripped away.
In baking, the choice between natural and alkalized cocoa powder can influence both the flavor and the chemical reactions during leavening. Natural cocoa powder, being acidic, reacts with baking soda to produce carbon dioxide, aiding in the rising of baked goods. Therefore, recipes that use baking soda often call for natural cocoa powder. On the other hand, alkalized cocoa powder is typically used in recipes that rely on baking powder for leavening, as it doesn't provide the acidity needed to activate baking soda.
For beverage applications, alkalized cocoa's improved solubility makes it a preferred choice, especially in cold drinks where dissolving natural cocoa can be challenging. Its milder flavor also complements a variety of beverage formulations without overpowering other ingredients.
It's worth noting that the Dutch processing of cocoa can lead to a reduction in certain antioxidants, such as flavanols. While natural cocoa powder is rich in these compounds, the alkalization process can significantly decrease their presence. Therefore, if the antioxidant content is a priority, non-alkalized cocoa may be the preferable choice.
Find the right supplier for your food ingredients in under a minute with Nutrada.
Nutrada - Sourcing made easy.
