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Disambiguating links to Reduction (link changed to Reduction (chemistry)) using DisamAssist.

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{{short description|Cocoa that has been treated with an alkalizing agent}}
{{Use dmy dates|date=June 2022}}
{{Infobox food
| name = Dutch processed cocoa
| image = [[File:Dutch process and natural cocoa.jpg|160 px]]
| caption = Dutch-processed cocoa (left){{break}}"Natural" cocoa (right)
| alternate_name = Dutched cocoa
| country = [[Netherlands]]
| region =
| creator = [[Coenraad Johannes van Houten]]
| course =
| type = [[Cocoa powder|Cocoa]]
| served =
| main_ingredient = Cocoa powder, [[alkali]]zing agent
| variations =
| calories =
| other =
}}

'''Dutch processed cocoa''', '''Dutched cocoa''', or '''alkalized cocoa''', is made from [[cocoa solids]] that have been treated with an [[Alkali|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 [[Reduction (chemistry)|reduces]] the levels of certain [[phytochemicals]] in cocoa. It forms the basis for much of modern [[chocolate]], and is used in [[Chocolate ice cream|ice cream]], [[hot chocolate]], and [[Baking chocolate|baking]].

{{nutritional value
| name = Baking chocolate, unsweetened, squares
| kJ = 922
| water = 2.7 g
| protein = 18.1 g
| fat = 13.1 g
| carbs = 58.3 g
| fiber = 29.8 g
| opt1n = [[Theobromine]]
| opt1v = 2630 mg
| sugars = 1.76
| caffeine = 78 mg
| source_usda = 1
| note = [https://fdc.nal.usda.gov/food-details/169594/nutrients Link to USDA Database entry]
}}

== History ==
The Dutch process was developed in the early 19th century by [[Netherlands|Dutch]] chocolate maker [[Coenraad Johannes van Houten]], whose father Casparus was responsible for the development of the method of removing [[cocoa butter|fat]] from [[cocoa bean]]s by [[hydraulic press]] around 1828, forming the basis for [[cocoa powder]]. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.<ref name="Goldstein 2015 p. 763">{{cite book | last=Goldstein | first=D. | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | series=Oxford Companions | year=2015 | isbn=978-0-19-931339-6 | url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA763 | access-date=26 May 2023 | page=762-763}}</ref>

== Black cocoa ==
Typical Dutch process cocoa produces a dark brown cocoa. Continuing to treat cocoa with alkaline yield '''ultra-processed Dutch cocoa''', or '''black cocoa'''. Black cocoa has a further earthier taste compared to typical Dutch process cocoa. [[Oreo]] and [[Hydrox]] cookies are defined by black cocoa.<ref>{{Citation |title=Falling for Cocoa |last=Miller |first=Jan |date=2024 |work=Better Work & Gardens |volume=102 |issue=1 |url=https://wikipedialibrary.idm.oclc.org/login?auth=production&url=https://search.ebscohost.com/login.aspx?direct=true&db=f6h&AN=174655650&site=eds-live&scope=site |last2=Worthington |first2=Charlie}}</ref><ref>{{Citation |title=Dutch Specialty Cocoas |last=Judge |first=Tom |date=March 1997 |work=Dairy Field |volume=180 |issue=3 |url=https://wikipedialibrary.idm.oclc.org/login?auth=production&url=https://search.ebscohost.com/login.aspx?direct=true&db=f6h&AN=9709171162&site=eds-live&scope=site}}</ref><ref>{{Cite AV media |title=A Harte Appetite: Black Cocoa |url=https://www.krcu.org/arts-culture/2025-01-06/a-harte-appetite-black-cocoa |date=2025-01-06 |last=Harte |first=Tom |type=Radio broadcast |language=en |publisher=KRCU Public Radio}}</ref><ref>{{Citation |title=What's the Difference Between Dutch Process and Natural Cocoa Powder? |last=Sertich Velie |first=Marissa |date=2023-08-31 |url=https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute#:~:text=Dutch%20process%20cocoa%20has%20a%20smoother%2C%20more,bittersweet%20cocoa%20you%27ll%20find%20in%20Oreo%20cookies. |publisher=Serious Eats}}</ref>

==Reduction of phytochemicals==

===Caffeine===
Dutched cocoa contains only about 1/3 of the caffeine of untreated cocoa:
* 100 grams unsweetened cocoa powder processed with alkali contains 78 mg.<ref>{{cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/food-details/169594/nutrients |website=fdc.nal.usda.gov}}</ref>
* 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg.<ref>{{cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/food-details/169593/nutrients |website=fdc.nal.usda.gov}}</ref>

===Antioxidants and flavonols===
Compared to other processes, Dutch process cocoa contains lower amounts of [[flavonols]] ([[antioxidants]]).<ref>{{cite web|url=http://www.thenibble.com/reviews/main/chocolate/glossary.asp#d |title=Chocolate Terms |publisher=Thenibble.com |access-date=2013-05-27}}</ref> The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, [[University of Giessen|Justus-Liebig-University]] [[Giessen]] claims that the reduction of antioxidants due to the process is not significant and enough [[polyphenol]]s and [[procyanidin]]s remain in the cocoa.<ref>{{cite web |url=http://www.medizinauskunft.de/artikel/gesund/Essen_Trinken/02_02_04_schoko.php |title=Kakao und Schokolade: Die geheimen Gesundmacher |publisher=medizinauskunft.de |access-date=2016-10-01 |archive-date=14 May 2016 |archive-url=https://web.archive.org/web/20160514204708/http://www.medizinauskunft.de/artikel/gesund/Essen_Trinken/02_02_04_schoko.php |url-status=dead }}</ref> One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.<ref>{{cite web|url=http://www.eurekalert.org/pub_releases/2008-10/thc-nsr100808.php |title=New study re-emphasizes natural cocoa powder has high antioxidant content |publisher=Eurekalert.org |date=2008-10-08 |access-date=2013-05-27}}{{Dead link|date=August 2025}}</ref> Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.<ref>{{cite journal|title=Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products |journal = Chemistry Central Journal|issue=5 |volume = 5|pages = 5|publisher=Chem Cent J. |pmc = 3038885|date = 2011-02-07|last1 = Crozier|first1 = S. J.|last2 = Preston|first2 = A. G.|last3 = Hurst|first3 = J. W.|last4 = Payne|first4 = M. J.|last5 = Mann|first5 = J.|last6 = Hainly|first6 = L.|last7 = Miller|first7 = D. L.|pmid = 21299842|doi = 10.1186/1752-153X-5-5 | doi-access=free }}</ref>

== References ==
{{Reflist}}

{{Chocolate}}
{{Economic history of the Netherlands}}

{{DEFAULTSORT:Dutch Process Chocolate}}
[[Category:Dutch chocolate]]
[[Category:Chocolate industry]]
[[Category:Dutch cuisine]]
[[Category:Dutch inventions]]
[[Category:Industrial history of the Netherlands]]
[[Category:Food powders]]

Dutch process cocoa - Revision history

imported>Rodw: Disambiguating links to Reduction (link changed to Reduction (chemistry)) using DisamAssist.