Cocoa powder has natural cocoa powder and alkalized cocoa powder. There is a certain difference between the two (usually natural cocoa powder refers to regular cocoa powder). The difference between alkalized cocoa powder and regular cocoa powder is as follows:
Alkalized Cocoa Powder VS Regular Cocoa Powder
1. The processing process is different
Natural cocoa powder is a light brown cocoa powder produced without adding any additives in the process of cocoa beans processing into cocoa powder; alkalized cocoa powder is made by adding edible alkali during cocoa beans processing.
2. Different colors
Natural cocoa powder is lighter in color and less aromatic than alkalized cocoa powder.
3. Different scope of use
Natural cocoa powder is not used in the production of liquid products because the solubility is not high (about 20-30%); alkalized cocoa powder can be used in the production of any food, and can also be directly ingested.
Because the cost of alkalized cocoa powder is higher than that of natural cocoa powder, general food manufacturers basically use natural cocoa powder if they are producing solid products; and use alkalized cocoa powder when producing liquid products such as liquid milk and beverages.
4. PH value is different
The difference in pH is an important difference between natural cocoa powder and alkalized cocoa powder. The pH value of natural cocoa powder is generally between 5.0 and 5.8; the pH value of alkalized cocoa powder is generally between 6.2 and 7.5.
Cocoa powder is obtained from cocoa beans from the pods of the cocoa tree, which are obtained by fermentation, coarse crushing, peeling, grinding, and pressing. The powder after degreasing and crushing from the cocoa cake is cocoa powder.
