Cacao Powder

The natural cocoa powder has a brown color and pH extractable from 5.3 to 5.8. Processed cacao powder (alkaline) has a darker color and varies from reddish coffee to almost black with pH 6.8 to 8.1. The process of alkalizing the cocoa decreases the solubility that improves the use of beverage products. These pH values are considered to be safe for use in food. Cocoa powder is a natural ingredient that is obtained from the
cooked coca seeds. The cocoa obtained from cocoa seeds has a very bitter taste, and gives the chocolate taste to the cooked products. The bitter cocoa powder is produced from natural coca substances that are dry and mill, and then changes in its fat. The bitter taste of this powder makes it suitable for use in a variety of cookies and some chocolate cakes.