1, the processing process is different: natural cocoa powder is light brown cocoa powder produced by cocoa beans in the process of processing into cocoa powder without adding any additives, while alkaline cocoa powder is added with edible alkali in the process of processing cocoa beans, and the color of cocoa powder is also deepened, and the aroma is much stronger than natural cocoa powder. This is from the processing process to distinguish, the average person can not distinguish, the following from the use of appearance and other aspects of comparison.

2. Color: Natural cocoa powder is lighter in color than alkaline cocoa powder, and its aroma is not as strong as alkaline cocoa powder.

3. Scope of use: In terms of use, the scope of use of alkalized cocoa powder should be wide. Generally speaking, natural cocoa powder is not used in the production of liquid products because its solubility is not high (about 20-30%); Alkalized cocoa powder can be used in the production of any food, and can also be directly taken. Because the cost of alkaline cocoa powder is higher than that of natural cocoa powder, general food manufacturers basically use natural cocoa powder if they produce solid products; Alkalized cocoa powder is used in the production of liquid products such as liquid milk and beverages. Chocolate in the market is basically produced with natural cocoa powder, while chocolate-flavored milk tea is produced with alkaline powder.