TianJia Food Additive Manufacturer Alkalized Cocoa Powder

Natural cocoa powder has a lighter color than alkaline cocoa powder, and its aroma is not as strong as alkaline cocoa powder. In terms of use, alkaline cocoa powder should have a wide range of applications. Generally speaking, natural cocoa powder is not used in the production of liquid products because of its low solubility (around 20-30%); Alkaline cocoa powder can be used for the production of any food and can also be directly brewed. Because the cost of alkaline cocoa powder is higher than that of natural cocoa powder, most food manufacturers mainly use natural cocoa powder to produce solid products; When producing liquid products such as milk and beverages, alkaline cocoa powder is used. Most of the chocolate on the market is produced using natural cocoa powder, while chocolate flavored milk tea is produced using alkaline powder.

There is another important difference between natural cocoa powder and alkaline cocoa powder, which is the difference in pH value. The pH value of natural cocoa powder is generally between 5.0 and 5.8; The pH value of alkaline cocoa powder is generally between 6.2 and 7.5.