Cocoa is one of the most important ingredients in the food industry, used both in the production of chocolate and in baking or the creation of various types of desserts. There are two main types of this product available on the market: natural cocoa and alkalinised cocoa. Although both are derived from cocoa beans, they differ in their properties, taste and use. It is therefore worth taking a close look at both types in order to understand which cocoa will perform better in specific applications.
What is alkalized cocoa?
Alkalised cocoa, also known as Dutch cocoa, is a product that has undergone a special chemical treatment. This process, known as alkalinisation, involves treating the cocoa beans or already ground powder with alkaline solutions such as potassium carbonate or sodium carbonate. This has the effect of changing the pH of the cocoa from naturally acidic to more neutral or slightly alkaline. This gives alkalised cocoa a darker colour, a smoother and less bitter taste, and better solubility in liquids.
Depending on the degree of processing, different types of alkalised cocoa are available on the market. These include 10-12% alkalised cocoa powder, which is characterised by a milder processing, and 20-22% alkalised cocoa powder, with a more intensive alkalisation process, resulting in a deeper colour and an even milder taste.
Natural cocoa – characteristics and properties
Unlike its alkalinised counterpart, natural non-alkalinised cocoa does not undergo an alkalinisation process. It is created exclusively by roasting and grinding cocoa beans and then skimming them to obtain a free-flowing powder. As a result, it retains its natural, slightly acidic reaction (pH around 5-6), intense aroma and high content of antioxidants, including valuable flavonoids.
As with alkalized cocoa, natural cocoa comes in different versions, differing in fat content. Natural cocoa 10-12% is the standard version with a moderate cocoa butter content, while natural cocoa 20-22% has a higher fat content, which translates into a more pronounced flavour and aroma.
Key differences between alkalized and natural cocoa
The main difference between alkalised cocoa and natural cocoa lies in the production process. Alkalisation changes not only the pH of the product, but also its colour, taste and functional properties. Alkalised cocoa has a dark brown hue, while natural cocoa is lighter and has a more intense, bitter aftertaste.
Another important difference is solubility. Thanks to the alkalinisation process, alkalinised cocoa mixes much better with water and other liquids, making it a more popular choice for chocolate drinks and ice creams. Natural cocoa, on the other hand, due to its acidic reaction, is better suited to baked goods where a reaction with baking soda is required, such as brownie or muffin cakes.
The antioxidant content is also worth noting. The alkalisation process causes alkalized cocoa to lose some of its natural health-promoting properties, including flavonoids. Therefore, if you care about the health benefits, natural cocoa may be a better choice.
Cocoa use in the food industry
Due to its unique properties, alkalized cocoa is particularly valued in the production of products where a smooth texture and mild taste are important. It is often used in the confectionery industry to make coatings, chocolate fillings and ice cream. Its better solubility also makes it popular in the production of instant cocoa drinks.
Natural cocoa, on the other hand, is indispensable in baking due to its distinctive taste and acidity. It blends perfectly with baking soda to create a fluffy texture in cakes and cupcakes. In addition, due to its higher antioxidant content, it is often chosen for the production of healthier versions of sweets, energy bars or dietary supplements.
Both alkalised cocoa and natural cocoa have their own unique properties and uses. The choice between the two depends primarily on the effect you want to achieve. If you want a mild taste and good solubility, alkalized cocoa is the better choice. If, on the other hand, intense aroma and a higher antioxidant content are priorities. Then it is worth reaching for natural cocoa.
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