Cocoa Processed With Alkalai

Cocoa processed with alkali, also known as Dutch-process cocoa, is made by treating natural cocoa powder with an alkaline solution. This process reduces the acidity of the cocoa, making it darker in color and milder in flavor. It also helps it dissolve more easily in liquids.

Manufacturers use alkalized cocoa to achieve a richer, darker color and a smoother, less bitter taste in chocolate-flavored products. It's often used in baked goods like cakes, cookies, and brownies, as well as in beverages like hot chocolate and chocolate milk.

Cocoa processed with alkali is generally recognized as safe (GRAS) by the FDA for use in food. Alkalization can reduce the levels of certain beneficial compounds found in natural cocoa, but the impact on health at typical consumption levels is not considered significant. International bodies like JECFA have evaluated cocoa and its preparations, and EFSA has also reviewed related compounds.