Dutch process cocoa

Source: Wikipedia, the free encyclopedia.

Dutch processed cocoa
Cocoa
Place of originNetherlands
Created byCoenraad Johannes van Houten
Main ingredientsCocoa powder, alkalizing agent

Dutch processed cocoa, Dutch 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.

Baking chocolate, unsweetened, squares
Nutritional value per 100 g (3.5 oz)
Energy922 kJ (220 kcal)
58.3 g
Sugars1.76
Dietary fiber29.8 g
13.1 g
18.1 g
Other constituentsQuantity
Water2.7 g
Caffeine78 mg
Theobromine2630 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

History

The Dutch process was developed in the early 19th century by

cocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.[3]

Colour

The quantity of alkalizing agent is not specified on the ingredients on cocoa powder. However, this may be figured out by comparing the brown shades between different products. Higher quantities of alkalizing agents will produce cocoa that is darker than cocoa with lower quantities.

Cooking properties

Dutch processed cocoa has a neutral

cream of tartar or the use of buttermilk instead of fresh milk. There is no need to add acidity when Dutch process cocoa (or natural cocoa) is used in recipes that use baking powder instead of soda for leavening.[4]

Reduction of phytochemicals

Caffeine

Dutch cocoa contains 3 times less caffeine:

Antioxidants and flavonols

Compared to other processes, Dutch process cocoa contains lower amounts of

antioxidants).[7] The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanidins remain in the cocoa.[8] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.[9] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.[10]

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  2. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  3. ISBN 978-0-19-931339-6
    . Retrieved 26 May 2023.
  4. ^ "Cocoa Powder". Joyofbaking.com. Retrieved 27 May 2013.
  5. ^ "FoodData Central". fdc.nal.usda.gov.
  6. ^ "FoodData Central". fdc.nal.usda.gov.
  7. ^ "Chocolate Terms". Thenibble.com. Retrieved 27 May 2013.
  8. ^ "Kakao und Schokolade: Die geheimen Gesundmacher". medizinauskunft.de. Archived from the original on 14 May 2016. Retrieved 1 October 2016.
  9. ^ "New study re-emphasizes natural cocoa powder has high antioxidant content". Eurekalert.org. 8 October 2008. Retrieved 27 May 2013.
  10. PMID 21299842
    .
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