Alkalised Cocoa powder processing

The Truth About Alkalized Cocoa Powder: How Processing affects Flavour and Health

Cocoa is a staple ingredient in many sweet treats and confectioneries, including cakes, cookies, and chocolate bars. It is produced by grinding the cacao fruit’s roasted seeds, also known as cocoa beans. Cocoa is available in mainly two forms, natural and alkalized cocoa powder. The latter has gained popularity recently due to its milder flavour, lighter colour, and improved solubility. In this article, we will discuss the science of alkalized cocoa powder and the alkalization process and its impacts.

Alkalization Process of Cocoa Powder:

Alkalization, also known as DUTCHING, is a process that reduces the bitterness and acidity of cocoa powder. It is a simple process to give a milder taste to the cocoa. The cocoa powder is treated with an alkaline solution, such as potassium carbonate, which neutralises the acidity and enhances the powder’s flavor.

The steps involved in the dutch processed cocoa powder are as follows:

Cocoa Powder Alkalization Process

After alkalization, the final product you get is a milder, more soluble, and lighter-coloured cocoa that is well-suited for use in various applications.

Impacts of Alkalization:

Like every other process, the dutching process has its effects. There are several impacts of alkalization on the properties of cocoa, including flavour, colour, solubility, and nutrient content. Some of the impacts are:

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Overall, Dutching is a process that reduces the bitterness and acidity of cocoa, resulting in a milder, smoother flavour and improved solubility. Dutching also results in a lighter colour and can impact the nutrient content of the powder, although the effects are typically minimal. Alkalized cocoa powder is widely used in a variety of applications.

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  1. Dolan, K. D. (2010). The Science of Chocolate. Royal Society of Chemistry.
  2. Wan, Y., & Ziegler, G. R. (2002). Cocoa and chocolate flavonoids: implications for cardiovascular health. American Journal of Clinical Nutrition, 76(1), 230-237.
  3. Lee, K. W., & others. (2002). Cocoa and chocolate consumption and serum cholesterol levels: a meta-analysis. Archives of Internal Medicine, 162(8), 602-607.
  4. Almeida, S., & others. (2010). Influence of alkalization on the flavonoid content and antioxidant activity of cocoa powder. Journal of Agricultural and Food Chemistry, 58(7), 4068-4072.
  5. GrandViewResearch. (2019). Cocoa Powder Market Size, Share & Trends Analysis Report By Product (Natural, Alkalized), By Application (Bakery & Confectionery, Beverages, Dairy & Frozen Desserts), By Region, And Segment Forecasts, 2019 – 2025.
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