The PH value of non-alkalized cocoa powder is mostly between 5.0 and 5.8, and its solubility is low. Generally, it is 20 to 30%, which is mostly used to make solid food.
Alkalized cocoa powder is made of non-alkalized cocoa powder with edible alkali, which is sweeter and more recognized than non-alkalized cocoa powder, and its PH value is mostly between 6.2 and 7.5.
microelement
Cocoa powder is rich in trace elements, most of which are fiber, and the antioxidant substances in raw cocoa are more than those in blueberries, Brazil berries and Lycium barbarum with the same weight. As a super antioxidant supplement, cocoa can repair the damage caused by free radicals and even reduce the high probability. Antioxidants in raw cocoa help to keep nitric oxide in the body at a healthy level.
Cocoa is rich in flavanols and resveratrol. It is a super antioxidant with the function of scavenging free radicals produced by oxidation. It is best to buy raw cocoa powder, but as long as you choose sugar-free and non-alkalized cocoa powder, you can also get antioxidant species, trace elements and vitamins, and the price is relatively cheap. Cocoa powder will be darker in color, better in taste and more fragrant, but the flavanol content will be greatly reduced.