Alkalized Cocoa Powder is produced by subjecting fermented and roasted cocoa beans to the Dutch process (alkalization), which reduces acidity and enhances both color and flavor. Due to its high content of polyphenols and theobromine, the powder offers improved dispersibility and solubility, making it suitable for beverage products for its improved taste profile and functional solubility characteristics.
Alkalized Cocoa Powder is produced by subjecting fermented and roasted cocoa beans to the Dutch process (alkalization), which reduces acidity and enhances both color and flavor. Due to its high content of polyphenols and theobromine, the powder offers improved dispersibility and solubility, making it suitable for beverage products for its improved taste profile and functional solubility characteristics.
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Food & Nutrition
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Chemical Properties & Specifications
Not classified as hazardous under GHS
P280: Wear protective gloves and face protection if handling large quantities. P261: Avoid inhalation of fine dust. P264: Wash hands thoroughly after handling. P305+P351+P338: If in eyes, rinse cautiously with water.
Cakes, cookies, brownies, and frostings
Ready-to-drink (RTD) chocolate drinks, cocoa mixes, protein beverages
Ice cream, chocolate milk
Functional foods with antioxidants
Base component in chocolate flavoring for F&B and aroma blends
Critical for Flavor, dispersibility, and mouthfeel especially in chocolate beverages, fortified powders, and cocoa-based confectionery
*Alkalized for Flavor Balance: Smooth, rich chocolate profile with low acidity *Antioxidant Activity: Retains a significant portion of natural polyphenols
Store below 25°C in a cool, dry place
Avoid moisture, light, and strong odors
Double-layer polyethylene liners in food-grade kraft paper bags
25 kg bags; custom packs from 5 kg to 1000 kg totes available
24 months under recommended storage
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