Alkalizing cocoa beans reduces the flavanoid content which reduces the antioxidant potential of the chocolate product.

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We have informed you about the significance of flavanoids in chocolate products. Now we will mention the effects alkalization has on flavanoids during the production of chocolate.

Alkalization makes cocoa easier to mix, digest, and change color. But alkalization also affects the flavanol content of natural cocoa beans which in turn affects the antioxidant properties it possesses. Chocolate research has shown the healthy benefits it has such as antioxidants that help the heart, helps lower cholesterol, and flavanoids that help fight the danger of cancer. And the research is growing. Thus chocolate companies are trying to pursue the healthy side of chocolate but if alkalization doesn’t improve in the near future then companies will have to switch to healthier processing techniques.

The next time you eat chocolate and savor its rich taste think about how it can help you in the long run. Wouldn’t you be happy to know if chocolate is as healthy as it tastes?