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Source
Not animal-derived
Allergen
No
Role in food
Alkalized cocoa is used to provide a rich chocolate flavor and dark color in …
What it is
Cocoa powder that has been treated with an alkaline solution to reduce its acidity. This process, called the Dutching process, darkens the color and mellows the flavor of the cocoa. It is derived from cocoa beans, the seeds of the Theobroma cacao tree.
Why it's used
Alkalized cocoa is used to provide a rich chocolate flavor and dark color in baked goods, confectionery, and beverages. Manufacturers use it as a coloring agent and flavor enhancer, particularly in products like cookies, cakes, ice cream, and chocolate-flavored drinks.
Health notes
Organic alkalized cocoa is generally recognized as safe (GRAS) by the FDA for use in food. Cocoa and cocoa products contain flavanols, which are plant compounds that may have antioxidant properties. Research into the health effects of flavanols is ongoing, with some studies suggesting potential benefits for heart health, while others show mixed results. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated cocoa and cocoa products.
Allergen info
Cocoa itself is not one of the nine major allergens. However, cross-contamination with allergens like milk, soy, or wheat can occur during processing, so checking product labels is advised.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.