How to distinguish natural cocoa powder from alkalized cocoa powder?
“Light brown is hard to dissolve and has a fruity sour aroma, making it a good partner for natural baking; dark brown is quick to dissolve and has a strong caramel aroma, making it easier to make alkalized drinks.”
Release time：
2025-06-18
Source：
| Feature | Natural cocoa powder | Alkalized cocoa powder (Dutch process) |
|---|---|---|
| Packaging marking | "Natural", "Non-alkalized" | "Alkalization", "Dutch process" |
| Color | Color Light Brown | Reddish Brown/Dark Brown |
| Main selling point | "High Antioxidant" and "Healthy Baking" | "Rich taste" and "Instant and convenient" |
| PH | Acidic (pH 5-6) | Neutral/weak base (pH 7-8) |
| Baking Soda Test | Generates a lot of bubbles | Almost no bubbles |
| Flavor | Fresh cocoa bean flavor | Strong caramel or sweet aroma |
| Solubility | Poor (easy to clump)30% | better(≥80%) |
| Common scenarios | Baking Recipes Calling for Baking Soda | Beverages, Decorating, General Baking |
| Nutritional Information | It has a high retention rate of antioxidant ingredients such as flavanols and proanthocyanidins, and is richer in dietary fiber and minerals (magnesium and iron). | Alkali treatment will destroy 60%-90% of flavanols, significantly reducing the antioxidant capacity, but because some astringent substances are removed, the taste is smoother. |
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