What Is The Difference Between Natural Cocoa Powder And Alkalized Cocoa Powder?

What is Cocoa powder?

Brown cocoa powder is a powder extracted from cocoa beans and is the core raw material for making chocolate. Its production process includes:

1. Fermentation and drying:

Cocoa beans are fermented for 5-7 days, and then sun-dried or dried to a moisture content of less than 7%.

2. Baking and crushing:

Baking at 120-140℃ for 30-50 minutes, crushing to separate cocoa shells and cocoa kernels.

3. Grinding and pressing:

Cocoa kernels are ground into cocoa liquor, and high-pressure pressing is used to separate cocoa butter and cocoa cakes.

4. Crushing and sieving:

Cocoa cakes are crushed into 80-200 mesh powder, which is natural cocoa powder.

black cocoa powder benefits:

1. Food processing

Baking base:

Make chocolate cakes and brownies with rich flavor and dark brown color.

Drink preparation:

The core ingredient of hot cocoa and mocha coffee, not too sweet or bitter, and more delicious.

Candy and sauces:

Used in chocolate sauce and ice cream to enhance the consistency and flavor level.

2. Health value

Cardiovascular protection:

Contains flavanols, which can dilate blood vessels and lower blood pressure.

Antioxidant:

Polyphenols can remove free radicals, and their anti-aging ability is 3 times that of green tea.

Emotional regulation:

High quality cocoa powder contains phenylethylamine (PEA) and tryptophan, which promotes serotonin secretion and relieves anxiety.

3. Beauty application

Mask ingredients:

Cocoa polyphenols inhibit melanin production and improve skin dullness.

Hair conditioner additives:

Cocoa butter repairs hair scales and enhances hair gloss.

Natural Cocoa Powder vs. Alkalized Cocoa Powder:

Compare items	Natural cocoa powder	Alkalized cocoa powder
Processing technology	Directly crushed cocoa cake, without chemical treatment	Soak in potassium/sodium carbonate solution to neutralize the acidity
Color and Flavor	Light brown, with a distinct sour taste (pH 5.2-5.8)	Dark brown to dark red, with lower acidity and a softer flavor
Solubility	Easy to clump, need to be mixed with sugar and fat	Excellent dispersibility, can be directly dissolved in cold water/milk
Nutritional information	Retain all flavanols and proanthocyanidins	Flavanol loss 50%-90%
Application	Baking Recipes That Call for Baking Soda	Ready-to-drink beverages, ice cream, desserts that do not require leavening agents

Purchase and use suggestions:

1. Choose natural for health:

When high antioxidant effect is needed, choose best non alkalized cocoa powder, that is, natural cocoa powder.

2. Baking adaptation principles:

Natural cocoa powder + baking soda: acid-base reaction produces gas, making the cake fluffy.
Alkalized cocoa powder + baking powder: avoid excessive neutralization of acidity and affect expansion.

Contact Us:

Fruiterco is an export company that mainly produces plant extracts, health product raw materials, and cosmetic raw materials. The company has a 20+ professional service after-sales team.

Our products are sold to North America, Europe, Australia, South America and Asia. Our products have passed quality inspection and also support customer re-inspection. If you want to buy cocoa powder online, you can contact us: Email: info@fruiterco.com.