Red Dutched Cocoa
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What it is
Red Dutched cocoa is cocoa powder that has been treated with an alkaline solution, such as potassium carbonate, during processing. This alkalizing process, also known as 'Dutching,' changes the color of the cocoa from a reddish-brown to a darker brown and reduces its acidity. It also helps the cocoa powder dissolve more easily in liquids.
Why it's used
Manufacturers use red dutched cocoa for its deep, rich chocolate flavor and dark color. It is often found in baked goods like cookies, cakes, and brownies, as well as in chocolate-flavored beverages and confectionery.
Health notes
Red dutched cocoa is generally recognized as safe (GRAS) by the FDA for use in food. The alkalizing process may slightly reduce the antioxidant content compared to natural cocoa powder. International bodies like JECFA have evaluated cocoa and cocoa products. Typical consumption levels are not associated with adverse health effects.
Allergen info
Cocoa is not one of the 9 FDA major allergens. It does not contain gluten.