3 differences between alkaline & non-alkaline cocoa powder
Referring to cocoa powder, many consumers will often think of the uses or benefits that they bring to their health. However, today cocoa powder is divided into 2 main categories: alkaline & non-alkaline cocoa. So what is the difference between these two types of powder and how can we distinguish between alkaline cocoa and non-alkaline cocoa?
1. Why is it necessary to alkaline cocoa powder?
In cocoa powder which inherently contains acids. These acids give the cocoa powder the acidic taste. Depending on the planting site, soil, climate and cocoa variety and the acidity varies. The alkalization of - ie separates the acid from the cocoa powder, making the flavor of the dough more intense, and the sweetness of the pulp clearer. The alkaline process causes cocoa powder to lose some nutrients, but science has proven to be insignificant.
2. Basic difference between un alkaline cocoa powder and alkaline cocoa powder
About the taste
After being alkaline, cocoa powder will be easier to drink, smooth and sweet, reducing bitterness and no longer sour taste. The fragrance does not change. Only change in taste.
About color
Pure alkaline cocoa powder will have a darker color than the non-alkaline type. Cocoa powder produced in Asian countries such as Vietnam, Indonesia and Malaysia often has low acidity, so it does not need much alkalization. Therefore, the color after alkalization does not differ from the original color.
See also: Is cocoa powder fat gain weight gain?
In contrast, cocoa powder produced in South American countries is much more acidic, making the alkalization process more complicated, so the color of the powder will be much darker.
About nutritional content
The difference in nutritional content was not significantly different between these 2 cocoa powder. However, the pure non-alkaline cocoa powder will have more polyphenols, which is a very effective antioxidant.
In the cocoa powder produced in Asia, because of the low alkalization, the nutritional content as well as the polyphenol did not change significantly.
3. Other pure cocoa powder
In addition to alkaline and non-alkaline, cocoa powder is also divided according to the fat content of the powder.
In the production of cocoa powder, cocoa beans are fattened before grinding and roasting into cocoa powder. The type of fat extracted from the cocoa beans is called cocoa butter . The 100% defatted cocoa powder, called black cocoa powder (called defatted), has a sharp bitter taste and a slight aroma. Other powders will retain 5 -15% of the fat content (called unsaturated), making the dough more delicious and flavorful.
From there, we will have a total of 4 pure cocoa powder:
Pure alkaline and defatted cocoa powder
Pure cocoa powder, alkaline and unsaturated
Un alkaline cocoa powder and defatted
Un alkaline cocoa powder and unsaturated
4. What kind of cocoa powder should I choose?
Depending on the purpose of use and taste of each person, there will be different choices. For example:
Those who like the sour and bitter taste can use the number 3 , not alkaline and fat-free.
Who likes the fat, fragrant, easy to drink, easy to make cake , choose the type number 2, alkaline and not fat. This type is also the most widely used.
Dalia Natural Pure Cocoa Powder is No. 02 , alkaline and unsaturated type, retaining 10-12% fat . Dalia cocoa powder is imported from company PT. Cargill in Indonesia, is a famous global company for food ingredients.
If you are looking to buy pure cocoa powder for daily drinking, baking, preparation and no other special needs, Dalia's cocoa powder is the right choice.
5. Reasons for you to add pure cocoa powder to your daily menu
Cocoa is rich in polyphenols, which have significant health benefits, including antioxidants, reduce inflammation and improve cholesterol levels.
Can lower high blood pressure by improving nitric oxide levels: The flavanols in cocoa help to improve nitric oxide levels in the blood, which can enhance the function of blood vessels and lower high blood pressure.
Cocoa powder contains very little caffeine but is high in theobromine. Theobromine helps the body stay awake and refreshed just like caffeine. So if you often get drunk, you can drink cocoa powder instead.
Reducing the risk of heart attack and stroke thanks to cocoa flavanols.
Reducing stress thanks to polyphenols improves blood flow to brain function and helps reduce the risk of neurodegenerative neuropathy for a good effect on mood.
Assist in the treatment of diabetes
Aids weight loss by regulating energy use, reducing appetite and increasing fat burning. Catechins compounds in cocoa can help burn calories in the muscles more when you exercise, helping to lose weight effectively.
Supporting diet, beautiful skin and high antibacterial properties