Does high-alkalized cocoa powder negatively affect the taste of the product?

No. High alkalization generally produces a milder, more balanced, and more consistent flavor while giving cocoa powder a darker color. This makes it particularly suitable for dairy products, ice cream, and instant beverage applications. Only at very high levels of alkalization may some of the cocoa’s natural aroma be reduced. Therefore, the degree of alkalization should be selected according to the intended application.