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 Dutch-processed cocoa (left) "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 made from 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. Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and sodium hydroxide (E525).
Dutching greatly reduces the levels of certain phytochemicals in cocoa. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
| 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.
- ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
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