Cocoa powder keeps its original pH in the processing engineering, and it is relatively sour in the weak acid range. Alkalized cocoa powder is neutralized by adding alkali to raise the pH to about 7, and some even higher, thus reducing the sour taste. Like coffee powder, cocoa powder may contain a certain amount of acrylamide, but it is too exaggerated to understand it as "carcinogenic". As a drink, there is no need to entangle the acrylamide.