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Alkalized cocoa usually refers to the alkalized form of cocoa powder. The alkaline process is a process applied to neutralize the acidic properties of cocoa powder. This is usually accomplished by using alkaline substances such as potassium hydroxide or potassium carbonate. The alkaline treatment makes the cocoa taste lighter and softer, it can also reduce stomach sensitivity by reducing acid levels.
Dutch Processed Cocoa, also known as alkalized cocoa, is a type of cocoa obtained by going through an additional alk Octane step in the production process of cocoa. This process allows the cocoa powder to be made more alkaline by increasing the pH value (pH value between 7 and 14). Decoction of the cocoa powder is required. This method softens the taste of cocoa, darkens its color and increases its solubility.
The alkalization process was developed by the Dutch chemist Coenraad van Houten in 1828. Van Houten is the one who first came up with the idea of incorporating this process into cocoa production. Therefore, this type of processed cocoa is referred to by its name. During alkalization, alkaline substances such as potassium carbonate or sodium carbonate are added to cocoa powder. This process neutralizes the natural acidity of cocoa and allows for a smoother taste.
You can visit the industrial products section on the products page to get information about Zirve Gıda's Alkalized Cocoa product, or you can contact us using the information on our contact page.
