We are certain that there is a difference between nib-alkalized cocoa powders and powder-alkalized cocoa powders in milling powders, in flavor and color, and also in water-based applications. We are also certain that the cocoa bean contains high amounts of protein and starch, and that protein and starch are sensitive to heat and hydration. However, there is no research evidence to confirm the relationship between the application responses of alkalized cocoa powders and the state of proteins and starches. We are not certain whether modification of proteins and starches in powder-alkalized cocoa powders leads to difficulties in milling cocoa powders and swelling of particles in response to heat and hydration in applications. Given the information on how cocoa was processed, one can make a prudent assessment on how best to use this powder in a specific application.
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