MOQ :
5 MT

Alkalized Cocoa Powder

Rich, dutched cocoa powder delivering deep color, smoother taste, and excellent dispersibility. It enhances chocolate notes while balancing acidity, making it a versatile choice across dry mixes, doughs, and beverages.

Functions :
  • Enhances chocolate flavor

  • Provides rich brown color

Download Alkalized Cocoa Powder Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Sack
Bag
Box

Alkalized Cocoa Powder Applications

Alkalized Cocoa Powder is used in several instances across different industries such as :

Beverages
Bakery
Dairy & Frozen Desserts
Confectionery
Chocolate
Chocolate
Desserts
Desserts

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Dairy

Dairy & Ice Cream Manufacturers

Consistent chocolate flavor and hue in dairy matrices.

Bakery

Bakery & Snack Producers

Uniform bake-stable color and flavor across doughs and batters.

Confectionery & Spreads

Balanced cocoa profile for creams, fillings, and toppings.

Beverage & RTD Brands

Fast dispersion and stable suspension in dry blends and liquid systems.

Cocoa

Co-packers & Mix Houses

Reliable, spec-tight lots for repeatable batching.

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How It’s Made (process)

  1. Bean roasting & winnowing: Select cocoa beans are roasted, cracked, and winnowed to obtain nibs.

  2. Grinding to liquor: Nibs are refined to cocoa liquor.

  3. Pressing: Liquor is pressed to separate cocoa butter; press cake retained.

  4. Alkalization (Dutching): Cake (or nibs/liquor) treated with food-grade alkali to deepen color and mellow acidity.

  5. Drying, milling & sieving: Powder is dried to spec, milled, and sieved to target mesh; QA release.

Suggested Dosage

General: 0.5–10% w/w; trial recommended.

By application

  • Dairy beverages: 1–3%

  • Ice cream & frozen desserts: 2–5%

  • Cakes, brownies, cookies: 3–8%

  • Instant/RTD chocolate drinks: 3–6%

  • Confectionery fillings & spreads: 2–6%

  • Puddings & mousses: 2–4%

Dutching was popularized to tame cocoa’s natural acidity and boost solubility.

Table of Details

Title
Info
Form
Powder
Appearance
Medium–dark brown (grade-dependent)

Shade matters: alkalization lets you target everything from light brown to near-black.

Shade matters: alkalization lets you target everything from light brown to near-black.

Dutching was popularized to tame cocoa’s natural acidity and boost solubility.

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