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 Dutch process cocoa (left) compared to natural cocoa (right) | |
| Alternative names | Dutched cocoa |
|---|---|
| Type | Cocoa |
| Place of origin | Netherlands |
| Created by | Coenraad Johannes van Houten |
| Main ingredients | Cocoa powder, alkalizing agent |
Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and/or sodium hydroxide (E525).
Dutching greatly reduces the levels of certain phytochemicals in cocoa.
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 922 kJ (220 kcal) | ||||
58.3 g | |||||
| Sugars | 1.76 | ||||
| Dietary fiber | 29.8 g | ||||
13.1 g | |||||
18.1 g | |||||
| |||||
| Other constituents | Quantity | ||||
| Water | 2.7 g | ||||
| Caffeine | 78 mg | ||||
| Theobromine | 2630 mg | ||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.