# Dutch process cocoa: what is the "alkalizing agent" always referenced? **URL:** \ **Category:** Factual Questions\ **Created:** [June 15, 2020, 3:34pm UTC](https://boards.straightdope.com/t/dutch-process-cocoa-what-is-the-alkalizing-agent-always-referenced/855705 "2020-06-15T15:34:09Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [June 15, 2020, 3:34pm UTC](https://boards.straightdope.com/t/dutch-process-cocoa-what-is-the-alkalizing-agent-always-referenced/855705/1 "2020-06-15T15:34:09Z")
Can anyone clarify the alkaloid that’s used in chocolate processing for “Dutch chocolate” or is that classified info for each manufacturer? I understand that it counters the natural acidity of cocoa beans, but what IS it? Per Wikipedia: “Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to “natural cocoa” extracted with the Broma process. It forms the basis for much of modern chocolate…” > **[Dutch process cocoa](https://en.wikipedia.org/wiki/Dutch_process_chocolate)** > > Pages for logged out editors learn more > > > 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), sod... ---
**Author:** ![Remember\_me](https://avatars.discourse-cdn.com/v4/letter/r/82dd89/32.png) [@Remember\_me](https://boards.straightdope.com/u/Remember_me)\ **Post date:** [June 15, 2020, 3:52pm UTC](https://boards.straightdope.com/t/dutch-process-cocoa-what-is-the-alkalizing-agent-always-referenced/855705/2 "2020-06-15T15:52:24Z")
According to German Wikipedia [https://de.wikipedia.org/wiki/Dutch\_Process](https://de.wikipedia.org/wiki/Dutch_Process) it is the following: > [@](#): > > “The alkaline solutions used are aqueous solutions of 2.0-2.5% alkali metal or alkaline earth metal - carbonates , - hydroxides or - oxides (predominantly magnesium oxide , potassium hydroxide , ammonium hydroxide , but also potassium , sodium , calcium or ammonium carbonate , potassium bicarbonate , Sodium bicarbonate and others)” ---
**Author:** ![Ynnad](https://avatars.discourse-cdn.com/v4/letter/y/4491bb/32.png) [@Ynnad](https://boards.straightdope.com/u/Ynnad)\ **Post date:** [June 15, 2020, 5:03pm UTC](https://boards.straightdope.com/t/dutch-process-cocoa-what-is-the-alkalizing-agent-always-referenced/855705/3 "2020-06-15T17:03:10Z")
> [@purplehorseshoe](#): > > … alkaloid that’s used in chocolate … treated with an alkalizing agent … Before anyone gets confused, there is a big difference between alkaloid and alkalizing agent. Alkaloids are class of organic compounds containing nitrogen atoms. Many alkaloids act as a stimulant when ingested. Several of them, such as theobromine, are naturally occurring in chocolate. The alkalizing agents used in the process of making cocoa are salts of alkali or alkaline-earth metals (See **Remember | me** ’s post above). ---
**Author:** ![am77494](https://avatars.discourse-cdn.com/v4/letter/a/d2c977/32.png) [@am77494](https://boards.straightdope.com/u/am77494)\ **Post date:** [June 15, 2020, 5:07pm UTC](https://boards.straightdope.com/t/dutch-process-cocoa-what-is-the-alkalizing-agent-always-referenced/855705/4 "2020-06-15T17:07:16Z")
> [@Remember\_me](#): > > According to German Wikipedia [https://de.wikipedia.org/wiki/Dutch\_Process](https://de.wikipedia.org/wiki/Dutch_Process) it is the following: So pretty much the same alkalis used to make soap.