Processed With Alkali

Processing with alkali is a method primarily used for cocoa. It involves treating cocoa beans or cocoa powder with an alkaline solution, such as potassium carbonate. This process reduces the natural acidity of cocoa, which can make its flavor milder and less bitter.

Manufacturers use this process to achieve a darker color in cocoa products, ranging from reddish-brown to almost black. It also enhances the solubility of cocoa powder in liquids and can mellow its flavor, making it suitable for use in beverages, desserts, baked goods, and chocolate products.

The FDA considers cocoa processed with alkali a food ingredient. The alkaline substances used in this process, such as potassium carbonate or sodium carbonate, are generally recognized as safe (GRAS) or approved food additives. While alkali processing can reduce the natural antioxidant content of cocoa, the overall health impact of this reduction, considering typical consumption levels, is a subject of ongoing scientific discussion. JECFA has evaluated various alkalis used in food processing and set acceptable daily intakes for many of them.