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Cocoa powder is classified into high, medium, and low-fat cocoa powder according to its fat content, and is classified into natural powder and alkalized powder according to different processing methods. It is also classified into West African cocoa powder, Indonesian cocoa powder, etc. based on its origin. Today, let's take a look at the differences between natural 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 pure natural and healthy food. Alkaline cocoa powder, on the other hand, adds alkali during the production process.
The color of alkalized cocoa powder is darker than that of natural cocoa powder.
Non alkalized cocoa powder has a brownish-yellow to light brown appearance, while alkalized cocoa powder has a darker color ranging from reddish-brown to dark brown. If the color is too dark, it may be due to the addition of food coloring. Natural cocoa powder has a cocoa aroma, while normal alkalized powder has a stronger aroma.
The main differences between natural cocoa powder and alkalized cocoa powder in terms of physicochemical indicators are their ash content and pH value.
Pure natural cocoa powder is acidic, so it is limited in its use and is generally only used to make solid foods. Alkalized cocoa powder, on the other hand, has better solubility due to the addition of food alkali, and is therefore more widely used in liquid products (such as milk, beverages, etc.).
Good cocoa powder is fine and does not clump. Its color is light brown or reddish-brown. If the color is particularly dark, it may be due to the addition of food coloring (except for dark alkalized cocoa powder).
Poor quality cocoa powder may have a burnt or particularly strong fragrance, which may be due to the addition of fragrances. Good quality cocoa powder has a light and elegant aroma.
Finally, place the cocoa powder in the palm of your hand and rub it. If your palm feels dry, the fat content is low; if it feels greasy, the fat content is high in natural high fat cocoa powder. Cocoa powder can be used in the production of coffee, chocolate, ice cream, candy, beverages, and pastries. Different products require different levels of fat in cocoa powder. For example, low-fat cocoa powder is generally used for cocoa latte.
Skyswan's main products include natural cocoa powder, brown alkalized cocoa powder, dark brown alkalized cocoa powder, and red cocoa powder, all of which have recognized quality and competitive prices. Skyswan adheres to strict quality standards, from the selection of raw materials to the production process, to produce high-quality cocoa powder. Our cocoa products have won wide recognition in the domestic and international markets. Please feel free to contact us for more information.
