1. production technology: natural cocoa powder is directly processed and ground from cocoa beans, and does not contain any chemical additives, so it is considered as pure natural health food. In contrast, alkalized cocoa powder is added with alkali in the production process, which is called Dutch treatment to improve the solubility and color of cocoa powder.
2. Sensory index: The color of alkalized cocoa powder is darker than that of natural cocoa powder, and it is brownish red to brownish black. The color of natural cocoa powder is brown to light brown. In terms of flavor, alkalized cocoa powder is usually more fragrant than natural cocoa powder. If the color is too dark, it may be that food pigment has been added; If the fragrance is particularly strong, essence may be added.
3. Physical and chemical indicators: Natural cocoa powder is acidic, which limits its use to some extent, and is usually only used to make solid food. However, the alkalized cocoa powder has better solubility and wider application range because of the addition of edible alkali, especially when making liquid products (such as milk, drinks, etc.). ).