Dutch process cocoa

Dutch processed cocoa

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.

Baking chocolate, unsweetened, squares

Nutritional value per 100 g (3.5 oz)
Energy	922 kJ (220 kcal)
Carbohydrates	58.3 g
Sugars	1.76
Dietary fiber	29.8 g
Fat	13.1 g
Protein	18.1 g
Vitamins and minerals
Other constituents	Quantity
Water	2.7 g
Caffeine	78 mg
Theobromine	2630 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults. [1]

History

The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans 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. ^[2]

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. ^{[3] [4] [5] [6]}

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. ^[7]
• 100 grams unsweetened cocoa powder without alkali (un-dutched) contains 230 mg. ^[8]

Antioxidants and flavonols

Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants). ^[9] 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. ^[10] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching. ^[11] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods. ^[12]

References

1. 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.
2. Goldstein, D. (2015). The Oxford Companion to Sugar and Sweets. Oxford Companions. Oxford University Press. p. 762-763. ISBN   978-0-19-931339-6 . Retrieved 26 May 2023.
3. Miller, Jan; Worthington, Charlie (2024), "Falling for Cocoa", Better Work & Gardens, vol. 102, no. 1
4. Judge, Tom (March 1997), "Dutch Specialty Cocoas", Dairy Field, vol. 180, no. 3
5. Harte, Tom (6 January 2025). A Harte Appetite: Black Cocoa (Radio broadcast). KRCU Public Radio.
6. Sertich Velie, Marissa (31 August 2023), What's the Difference Between Dutch Process and Natural Cocoa Powder?, Serious Eats
7. "FoodData Central". fdc.nal.usda.gov.
8. "FoodData Central". fdc.nal.usda.gov.
9. "Chocolate Terms". Thenibble.com. Retrieved 27 May 2013.
10. "Kakao und Schokolade: Die geheimen Gesundmacher". medizinauskunft.de. Archived from the original on 14 May 2016. Retrieved 1 October 2016.
11. "New study re-emphasizes natural cocoa powder has high antioxidant content". Eurekalert.org. 8 October 2008. Retrieved 27 May 2013.^{[ dead link ]}
12. Crozier, S. J.; Preston, A. G.; Hurst, J. W.; Payne, M. J.; Mann, J.; Hainly, L.; Miller, D. L. (7 February 2011). "Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products". Chemistry Central Journal. 5 (5). Chem Cent J.: 5. doi: 10.1186/1752-153X-5-5 . PMC   3038885 . PMID   21299842.