English
Cocoa powder is derived from cocoa beans, which are the seeds taken from the pods (fruits) of the cocoa tree. The beans undergo fermentation, rough crushing, and de-shelling to obtain cocoa nibs (commonly known as cocoa cakes). The powdered substance obtained from degreasing and grinding the cocoa cakes is known as cocoa powder.
Cocoa powder is categorized based on its fat content into high-fat and low-fat cocoa powder; it is also classified based on processing methods into natural powder and alkalized powder (non-alkalized cocoa powder vs alkalized cocoa powder), and by origin into West African cocoa powder, Indonesian cocoa powder, etc. Today, we will look at the differences between natural processed cocoa powder and alkalized cocoa powder.
Natural cocoa powder is directly processed and ground from cocoa beans without adding any chemical additives, making it a purely natural and healthy food. In contrast, alkalized cocoa powder has alkali added during the production process.
Alkaline cocoa powder has a darker color compared to natural cocoa powder.
Pure natural cocoa powder appears from brownish-yellow to light brown, while alkalised cocoa powder appears darker, ranging from reddish-brown to dark brown. If the color is too dark, it might indicate the addition of food coloring. Natural cocoa powder emits a light cocoa aroma, whereas the aroma of normal alkalised powder is more intense.
The differences in physicochemical indicators between natural cocoa powder and alkalised cocoa powder mainly lie in the ash content and pH value.
Pure natural cocoa powder is acidic, which limits its applications, typically being used to make solid foods. On the other hand, alkalised cocoa powder, due to the addition of edible alkali, has better solubility and therefore a wider range of uses. Alkalised cocoa powder is commonly used in liquid products (such as milk, beverages, etc.).
Good quality cocoa powder is fine and smooth without clumping. It appears light brown or reddish-brown. If the color is particularly dark, it may be due to the addition of food coloring (excluding black cocoa powder).
Poor quality cocoa powder may smell burnt or overly fragrant, which could be due to added flavors. High-quality bulk cocoa powder has a light and pleasant aroma.
Finally, you can rub the cocoa powder in the palm of your hand. If your palm remains dry, it indicates a low fat content. If there is a noticeable greasy feeling, it indicates a higher fat content. Cocoa powder is used in the production of coffee, chocolate, ice cream, candies, beverages, and pastries. Different products have different requirements for the fat content of cocoa powder. For example, low-fat cocoa powder is generally used to make cocoa lattes.
