Cocoa powder used for ice cream should deliver a balanced flavor, high compatibility with dairy fats, stable color at freezing temperatures, and a smooth mouthfeel. For this reason, alkalized cocoa powder with a higher fat content is commonly recommended for ice cream applications. Ice cream cocoa powder selection guide

For chocolate milk and dairy beverages, using alkalized cocoa powder with high solubility and stable color is a more suitable choice, as it delivers more uniform color, improved dispersion, and a more balanced flavor without requiring complex formulation adjustments. Cocoa powder suitable for dairy beverages

Cocoa powder pH has a direct impact on product color, flavor, and stability. A higher pH typically results in a darker color and a milder taste, making it suitable for a wide range of applications, including beverages and dairy products. The role of cocoa powder pH in flavor and stability

In chocolate spreads, cocoa powder should offer high dispersibility,  balanced flavor profile, and good compatibility with the fat phase to prevent oil separation and undesirable texture. For further technical guidance, please .contact our consulting team