Cocoa powder, often simply cocoa, is an aromatic powder derived from the seeds of the Theobroma cacao tree. It is produced by roasting and grinding the seeds, referred to as cocoa beans, and then removing most of the cocoa butter from the resulting paste. Usually sold as a fine powder, cocoa is widely used in baking and beverages, notably hot cocoa, because of its intense chocolate flavor without most of the fat found in cocoa beans. The two main types are natural cocoa powder and Dutch-processed cocoa powder, both of which are available in various fat percentages.

The (non-fat) cocoa solids that make up most of cocoa powder consist primarily of carbohydrates, dietary fiber and protein. They also contain significant amounts of minerals such as iron and magnesium. In addition, cocoa is rich in polyphenols, particularly flavonoids. High-fat cocoa powder is also naturally calorie-dense.

Production

Defatted cocoa, usually in the form of a press cake, is what remains after cocoa butter has been pressed from chocolate liquor. The press cake is then ground into a fine powder.

The liquor manufacturers often choose to press acidic beans they consider lower quality.[1]

Physical properties

Fat content

Depending on its cocoa butter content, cocoa powder is usually classified into two groups: ordinary (or whole) cocoa powder, which is characterised by a comparatively high cocoa butter content (20–22%), and low-fat (or reduced-fat) cocoa powder, which contains only 10–12% fat.[2] Other cocoa powders may have between 0% and 24% fat, depending on pressure and pressing times. Low-fat cocoa powders are generally lighter in colour than ordinary cocoa powders.[3]

Natural cocoa

Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 to 5.8.[4][5]

Because of its acidity, natural cocoa is often paired in recipes with baking soda (sodium bicarbonate). This neutralizes the acidity and creates carbon dioxide which in cakes helps them rise.

Dutch process cocoa

Main article: Dutch process cocoa

Dutch process cocoa or Dutched cocoa[6] is cocoa powder that has been treated with an alkalizing agent to modify its color, neutralize its pH and give it a milder taste compared to natural cocoa.[6] It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.

The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications.[5] Alkalizing agents employed vary, but include potassium carbonate and sodium carbonate.

Nutrition

Cocoa powder is 58% carbohydrates, 14% fat, 20% protein, and 3% water (table). It contains several minerals in rich content (having a Daily Value of 20% or higher), including manganese, magnesium, phosphorus, potassium, iron, and zinc, while calcium levels are moderate (table).[7]

Flavonoids

Main article: Health effects of chocolate

Cocoa powder is rich in flavonoids (especially flavan-3-ols),[8] a subset of polyphenols. The amount of flavonoids depends on the amount of processing and manufacturing the cocoa powder undergoes. Alkalization, also known as Dutch processing, causes its content of flavonoids to be substantially reduced.[4][9][10]

Safety

Cadmium content

Cocoa powders may contain cadmium, a toxic heavy metal,[11][12] found naturally in high levels in the soil of some regions of cocoa-producing countries. The European Union has imposed a limit (as of January 1, 2019) for cadmium in cocoa powder of 0.6 μg per gram of cocoa powder and 0.8 μg per gram for chocolate with ≥ 50% total dry cocoa solids (fat and non-fat cocoa solids combined).[13] In Canada, a daily serving of a natural health product must contain no more than 6 μg of cadmium for an individual weighing 150 pounds (68 kg) and 3 μg for a 75 lb (34 kg) individual.[14] While the US government has not set a limit for cadmium in foods or health products, the state of California has established a maximum allowable daily level of oral cadmium exposure of 4.1 μg and requires products containing more than this amount per daily serving to bear a warning on the label.[15]

See also

References

  1. ^ Greweling, Peter P (2013). Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner. 2nd ed. Hoboken, New Jersey: John Wiley & Sons. p. 32. ISBN 978-0-470-42441-4.
  2. ^ Wybauw, Jean-Pierre (2007). Fine Chocolates: Great Experience. Tielt. p. 19.
  3. ^ "Understanding the Differences Among Cacao Powders". Callebaut. Retrieved May 10, 2026.
  4. ^ Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). "Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders". Journal of Agricultural and Food Chemistry. 56 (18): 8527–8533. Bibcode:2008JAFC...56.8527M. doi:10.1021/jf801670p. PMID 18710243
  5. ^ Materials Handled Cocoa Powder: Overview Archived April 7, 2014 at the Wayback Machine. Retrieved: April 2, 2014.
  6. ^ "Art of Darkness II: Cocoa : Good Eats". Food Network. November 16, 2009. Archived from the original on September 17, 2008. Retrieved May 27, 2013.
  7. ^ "Cocoa, dry powder, unsweetened per 100 g". USDA FoodData Central. 2020. Archived April 3, 2019 at the Wayback Machine. Retrieved February 19, 2021.
  8. ^ Zięba K, Makarewicz-Wujec M, Kozłowska-Wojciechowska (2019). "Cardioprotective Mechanisms of Cocoa". Journal of the American College of Nutrition. 38 (6): 564–575. doi:10.1080/07315724.2018.1557087. PMID 30620683
  9. ^ "Product Review: Cocoa Powders, Dark Chocolate, Extracts, Nibs, & Supplements". ConsumerLab.com. ConsumerLab.com LLC. May 17, 2014. Archived August 13, 2020 at the Wayback Machine. Retrieved February 10, 2015.
  10. ^ "Chocolate Terms". Thenibble.com. Archived November 9, 2020 at the Wayback Machine. Retrieved May 27, 2013.
  11. ^ United Nations. Heavy Metals: Cadmium. United Nations Environment Programme
  12. ^ United States Department of Health and Human Services. "Cadmium and Cadmium Compounds CAS No. 7440-43-9 (Cadmium)". Report on Carcinogens. 15th ed. National Toxicology Program The evidence was classified as sufficient for lung cancer and limited for prostate and kidney cancer (Straif et al. 2009).
  13. ^ "Commission Regulation (EU) No 488/2014 of 12 May 2014: Amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in foodstuffs". May 12, 2014. Archived August 24, 2018 at the Wayback Machine. Retrieved August 22, 2016.
  14. ^ "Quality of natural health products guide". August 20, 2012. Archived October 18, 2016 at the Wayback Machine. Retrieved August 22, 2016.
  15. ^ "Proposition 65 Maximum Allowable Daily Level (MADL) for Reproductive Toxicity for Cadmium (Oral Route)". Archived February 9, 2017 at the Wayback Machine. Retrieved August 22, 2016.