Dutch Cocoa or Alkalized cocoa powder, also known as Dutch-processed cocoa, is cocoa powder that has been treated with an alkaline solution to neutralize its natural acidity. This process darkens the cocoa, smooths out its flavor, and makes it more soluble in water. Alkalized cocoa powder is preferred in many baking recipes for its rich color and mild taste, which blends seamlessly into cakes, cookies, and other desserts without imparting a bitter flavor.

Nutritional Profile (per 100 grams).

• Calories Approximately 228 kcal.
• Protein About 20 grams, making it a good source of plant-based protein.
• Fat Around 14 grams, with a mix of saturated and unsaturated fats.
• Carbohydrates Roughly 58 grams, primarily from dietary fiber and sugars.
• Fiber High in dietary fiber, about 33 grams, beneficial for digestive health.
• Vitamins and Minerals Contains magnesium, iron, and potassium, along with flavonoids that have antioxidant properties.

Industrial Production Process

• Selection and Cleaning of Cocoa Beans. The production of alkalized cocoa powder begins with the selection of high-quality cocoa beans. The beans are cleaned to remove impurities such as dirt and stones.
• Roasting. The cleaned beans are roasted to develop flavor and facilitate the removal of the shell. Roasting is performed at controlled temperatures to ensure even roasting.
• Cracking and Winnowing. After roasting, the beans are cracked and the shells are removed, leaving the cocoa nibs, which are the essence of the bean.
• Grinding. The cocoa nibs are then ground to produce a liquid cocoa paste, also known as cocoa mass.
• Alkalization. The cocoa mass is treated with an alkaline solution, such as potassium carbonate, to neutralize the natural acidity of the cocoa. This process, also known as "dutching," improves the solubility of the cocoa powder and modifies its color to a darker shade.
• Pressing. The alkalized cocoa mass is pressed to separate the cocoa butter from the solid cocoa mass.
• Grinding of the Solid Mass. The solid cocoa mass is further ground to produce alkalized cocoa powder.
• Sifting. The cocoa powder is sifted to ensure a fine and uniform consistency.
• Quality Control. Before distribution, the alkalized cocoa powder undergoes quality checks to ensure it meets standards for flavor, color, and solubility.

Considerations.

Alkalinization Process The alkalinization process can affect the nutritional value of cocoa powder by reducing its levels of antioxidants. Therefore, although alkalized cocoa powder is excellent for cooking and baking, it may offer slightly fewer health benefits than its non-alkalized counterpart. It is therefore important to note that the process of alkalinization tends to reduce some of the antioxidants found in natural cocoa powder, particularly total and specific phenolic compounds, and induces reduced antioxidant capacity while it may enhance antimicrobial activity (1).

Use Ideal for baking, as it mixes easily with dry ingredients and imparts a rich, deep chocolate flavor and color to baked goods. It can also be used in making hot cocoa and chocolate-flavored beverages.

Storage Should be stored in a cool, dry place to maintain its quality and flavor.

References_____________________________________________________________________

(1) Todorovic V, Milenkovic M, Vidovic B, Todorovic Z, Sobajic S. Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders. J Food Sci. 2017 Apr;82(4):1020-1027. doi: 10.1111/1750-3841.13672. Epub 2017 Mar 8. PMID: 28272800.

Abstract. Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan-3ols were determined with reversed-phase high-performance liquid chromatography (RP-HPLC). Antimicrobial activity against 3 Gram positive bacteria, 4 Gram negative bacteria and 1 strain of yeast was determined using broth microdilution method. Total polyphenol content was 1.8 times lower in alkalized cocoa samples than in natural ones. Epicatechin/catechin ratio was changed due to the process of alkalization in favor of catechin (2.21 in natural and 1.45 in alkalized cocoa powders). Combined results of 3 antioxidative tests (DPPH, FRAP, ABTS) were used for calculation of RACI (Relative Antioxidant Capacity Index) and GAS (Global Antioxidant Score) values that were consistently higher in natural than in alkalized cocoa extracts. Obtained results have shown significant correlations between these values and phenolic content (0.929 ≤ r ≤ 0.957, P < 0.01). Antimicrobial activity varied from 5.0 to 25.0 mg/ml (MICs), while Candida albicans was the most sensitive tested microorganism. Cocoa powders subjected to alkalization had significantly reduced content of total and specific phenolic compounds and reduced antioxidant capacity (P < 0.05), but their antimicrobial activity was equal for Gram-positive bacteria or even significantly enhanced for Gram-negative bacteria. © 2017 Institute of Food Technologists®.

Alasti FM, Asefi N, Maleki R, SeiiedlouHeris SS. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder. J Food Sci Technol. 2020 Jul;57(7):2561-2571. doi: 10.1007/s13197-020-04293-w.