Ice cream (part 1) - Alkali Cocoa

#AgelessTalks #Additives #IceCream

I scream for Ice Cream ... Or when I see the list of ingredients! I bet you too, the list can be overwhelming and organic or all natural do not mean much anymore.

Today's ingredient under investigation is Alkali Cocoa, also known as Dutch Cocoa.

What is it?

It is a cocoa that has been treated by adding alkalizing agent - potassium carbonate. The purpose of the process is:

- to create a milder taste by neutralizing the bitterness of the natural cocoa 

- making the color darker, more intense

- lowering the fat content 

This brings a question about potassium carbonate. 

Potassium carbonate has been used for centuries as a leavening agent in baking before baking powder was created. Currently it is used as a water softener, and used by wineries to reduce acidity in wine. 

Where is it?

It is most often used in chocolate, chocolate bars, and ice cream. 

Good or bad:

There is no reason to be alarmed by this ingredient as it has been used for a long time and no studies show any adverse impact on our health. However, the studies show that alkalization process removes most of the health benefits from cocoa. 

Verdict:

I give it thumbs up with a note:  opt for a natural cocoa when possible.

Resources:
http://www.life-enhancement.com/magazine/article/2798-effect-of-treating-cocoa-with-alkali-the-dutching-process
http://www.worldcocoafoundation.org/wp-content/uploads/files_mf/miller2008.pdf

http://m.newhope.com/ingredients-general/is-potassium-carbonate-natural