Definitions

Several factors determine how cocoa powders are defined and in his book “Chocolate, Cocoa, and Confectionery” Bernard W. Minifie summarizes the types of cocoa powder and the processes used to make them (1). The type of process used to make cocoa powder will determine both the ingredient statement and what the powder can be called. Standards of identity exist for cocoa powder and are used to determine what various cocoa powders can be called in the ingredient statement. Natural cocoa powder is made solely from the cocoa bean and therefore, the only ingredient listed on the label is “Cocoa”. Alkalized or “Dutched” cocoa powder is made with an alkalizing agent or processing aid and therefore, the ingredient statement will list “Cocoa processed with alkali”.

Another factor in defining cocoa powder is the fat content. The fat or cocoa butter content varies according to the process used to remove the fat. If traditional pressing is used, the fat content will usually be in the 10-12% range. “Breakfast cocoa powders” have fat contents of 22% or more. Other low fat or reduced fat cocoa powders rely on additional extraction methods to remove more of the fat after normal pressing.

Standard of Identity (SOI)

1. Chocolate, Cocoa, and Confectionery: Science and Technology; 3rd ed.; Chapman & Hall: New York, 1989.