Alkalize cocoa powder

Alkalized Cocoa Powder
Alkalized cocoa powders, sometimes referred to as Dutched, come from cocoa nibs and/or chocolate liquor that have been treated with mild alkali solutions in order to raise the pH. This alkalizing or dutching process is a safe and approved process for cocoa that is used to modify the color, taste, and functionality of cocoa powder in food products. Alkalization can be used to create a range of dark brown and red-brown colors that add desirable appearances to some food products that contain cocoa powders. Alkalization can improve taste by reducing some of the sourness and bitterness associated with natural cocoa powders.