ALKALIZED COCOA POWDER (light alkalization)
Flavoring Agents
Colorants
Fruit & Vegetable Powders
$2.48 ~ $3.72
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is ALKALIZED COCOA POWDER (light alkalization)?
Alkalized cocoa powder is cocoa solids treated with a mild alkali to reduce acidity, resulting in a smoother, less bitter flavor and a reddish color, primarily used as a flavoring and coloring agent in beverages, desserts, and baked goods.
How is ALKALIZED COCOA POWDER (light alkalization) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Bean Cleaning & Roasting | Clean raw cocoa beans to remove foreign matter. Roast the beans or nibs to develop flavor precursors and reduce moisture. | Roasting Temperature (120-140°C) and Time are critical for developing the desired flavor profile. Moisture content must be reduced to < 3%. |
| 2 | Winnowing & Grinding | Crack the roasted beans and separate the outer shell from the inner nib (winnowing). Mill the cocoa nibs into a fine, fluid paste known as cocoa liquor. | Ensure efficient shell removal; shell content in nibs must be < 1.75%. The liquor particle size should be uniformly fine (e.g., 99.5% passing a 75-micron sieve) for a smooth end product. |
| 3 | Alkalization (Dutching) | Treat the cocoa liquor or nibs with a mild alkaline solution (e.g., potassium carbonate) under controlled temperature and pressure. | This is the key step. For light alkalization, the target final pH is typically 6.8 - 7.2. The concentration of the alkali, reaction time, and temperature directly impact the final color, flavor, and dispersibility. |
| 4 | Hydraulic Pressing | Pump the alkalized cocoa liquor into hydraulic presses to squeeze out a specific amount of cocoa butter, leaving behind a solid mass called cocoa press cake. | The amount of pressure applied and the duration of pressing determines the final fat content. For a standard low-fat powder, the target is 10-12% residual fat in the press cake. |
| 5 | Pulverizing & Sifting | Break the large, hard press cakes into smaller pieces (kibbling) and then grind them into a very fine powder in a pulverizing mill. Sift the powder to ensure a uniform particle size. | Fineness is critical for mouthfeel and solubility. A common specification is >99.5% passing through a 200-mesh (75 micron) sieve. The system must be cooled to prevent fat melting. |
| 6 | Packaging | Package the finished alkalized cocoa powder into moisture-proof, multi-layered paper bags or other suitable containers in a controlled environment. | The final product's moisture content must be kept low (< 5%) to ensure shelf stability. Packaging integrity is essential to prevent contamination and moisture absorption. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | ALKALIZED COCOA POWDER (light alkalization) |
|---|---|
| Functional Category | Colorant; Flavor Enhancer; pH Modifier |
| Key Ingredients | Theobroma cacao solids treated with a mild alkaline solution (e.g., potassium carbonate). |
| Mechanism of Action | The alkalizing agent neutralizes the natural acidity of cocoa (raising pH from ~5.5 to ~6.8-7.2). This chemical change modifies polyphenols and flavonoids, altering their molecular structure. The modification darkens the color precursors, reduces the astringency of tannins, and increases the solubility of cocoa solids in aqueous systems. |
| Application Effect in Product | Produces a richer, reddish-brown color in final products (e.g., baked goods, beverages). Delivers a milder, smoother, less bitter flavor profile. Improves dispersibility in liquids and batters. Reduces the acidic reaction with chemical leaveners like sodium bicarbonate. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| ALKALIZED COCOA POWDER (light alkalization) | Dutch-Processed Cocoa | Slightly alkaline (pH 6.8-7.2); washed to neutralize acidity; mild flavor; light brown color. | Smooth, less bitter flavor; dissolves easily in liquids; consistent color. | Does not react with baking soda for leavening; lower antioxidant levels than natural cocoa. | Hot cocoa, ice cream, sauces, frostings, recipes leavened with baking powder. | For a smooth, classic chocolate taste and easy mixing, where chemical leavening with baking soda is not required. |
| NATURAL COCOA POWDER | Non-Alkalized Cocoa | Acidic (pH 5.3-5.8); unwashed; intense, fruity chocolate notes; light tan color. | Reacts with baking soda to create lift; strong, complex flavor; higher antioxidant content. | Can be bitter or astringent; doesn't dissolve as easily, may form clumps. | Classic American baked goods like brownies, cookies, and cakes that use baking soda. | When you want a sharp, pronounced chocolate flavor and need the leavening power from its reaction with baking soda. |
| HEAVILY ALKALIZED COCOA POWDER (Black Cocoa) | Heavily Dutch-Processed | Very alkaline (pH 8+); extremely dark, almost black color; very low acidity. | Provides an intensely dark, black color for dramatic visual effect. | Lacks complex chocolate flavor; very low fat content can make baked goods dry. | Creating black-colored baked goods like sandwich cookies or for coloring frostings, often blended with other cocoas. | Primarily for achieving a striking black color rather than for a deep chocolate taste. |
| RAW CACAO POWDER | Unprocessed Cacao | Cold-pressed from unroasted beans; retains enzymes and nutrients; acidic and bitter. | Highest in antioxidants and minerals; complex, fruity, and slightly bitter flavor. | More expensive; flavor can be overpowering; does not dissolve well; nutrients degrade with heat. | Smoothies, raw desserts, energy bars, no-bake recipes, or as a nutritional supplement. | For maximum nutritional benefit in uncooked or low-temperature applications. |
| MEDIUM ALKALIZED COCOA POWDER (Cocoa Rouge) | Dutch-Processed Cocoa | Moderately alkaline (pH ~7.5); rich, reddish-brown hue; balanced flavor. | Deep, beautiful color; robust but smooth chocolate flavor; good all-purpose option. | Less common and often more expensive than standard natural or light alkalized powders. | European-style cakes, premium pastries, and beverages where a rich color and complex flavor are desired. | For a perfect balance of deep color and rich, non-acidic chocolate flavor in high-end desserts. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications