{"id":37860,"date":"2026-02-04T09:46:31","date_gmt":"2026-02-04T06:46:31","guid":{"rendered":"https:\/\/mtroyal.com.tr\/en\/?p=37860"},"modified":"2025-12-28T09:50:44","modified_gmt":"2025-12-28T06:50:44","slug":"applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages","status":"publish","type":"post","link":"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/","title":{"rendered":"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages"},"content":{"rendered":"<p>When most production teams think of cocoa powder, they think of baked goods or candy. But in modern dairy, ice cream, and beverage manufacturing, <strong>alkalized cocoa powder<\/strong> plays a far more strategic role. Whether you\u2019re fine\u2011tuning a creamy chocolate milk base, optimizing a high\u2011capacity ice cream line, or engineering a stable flavored beverage blend, the choice and performance of cocoa powder can significantly influence product quality, process efficiency, and overall yield.<\/p>\n<p>As manufacturing professionals, you understand that ingredients aren\u2019t just line items on a bill of materials\u2014they are process inputs with functional profiles that affect:<\/p>\n<ul>\n<li>Rheology and texture<\/li>\n<li>Thermal stability<\/li>\n<li>Solubility and dispersion<\/li>\n<li>Flavor consistency<\/li>\n<li>Shelf life and microbiological resilience<\/li>\n<\/ul>\n<p>In our experience supplying manufacturing facilities across dairy and beverage sectors, we\u2019ve seen alkalized cocoa powder evolve from a commodity ingredient into a performance driver for high\u2011volume production. This guide explores why that evolution matters, how to make informed procurement decisions, and ways to align production realities with formulation goals.<\/p>\n<hr \/>\n<h2>What Is Alkalized Cocoa Powder \u2014 A Functional Overview<\/h2>\n<p>Before we dive into applications, it\u2019s essential to understand what <strong>alkalized cocoa powder<\/strong> is and how it differs from natural cocoa.<\/p>\n<p>Alkalization\u2014also known as Dutch processing\u2014involves treating cocoa solids with alkaline agents such as potassium carbonate or sodium carbonate. The goal is not simply color enhancement. It\u2019s functional:<\/p>\n<ul>\n<li>It reduces acidity, smoothing bitterness.<\/li>\n<li>It improves solubility and dispersibility.<\/li>\n<li>It imparts a richer, more stable color.<\/li>\n<li>It affects particle surface chemistry.<\/li>\n<\/ul>\n<p>These changes make alkalized cocoa powder particularly suited to liquid systems like dairy beverages and ice creams, where dispersion and flavor uniformity are critical to sensory quality and process stability.<\/p>\n<p>In contrast, natural cocoa (un\u2011alkalized) retains a more acidic profile, which may be beneficial in some cookie or cake formulations, but rarely delivers the stability required for fluid matrices at scale.<\/p>\n<hr \/>\n<h2>Unique Benefits in Dairy Manufacturing<\/h2>\n<p>The dairy industry\u2014ranging from chocolate milk to flavored yogurts\u2014faces specific challenges. High\u2011speed mixers, pasteurization, and cold storage all demand ingredients that reliably deliver:<\/p>\n<ul>\n<li>Consistent color<\/li>\n<li>Stable flavor over time<\/li>\n<li>Controlled interaction with proteins and stabilizers<\/li>\n<\/ul>\n<h3>Flavor and Acidity Balance<\/h3>\n<p>For drinkable dairy products, flavor stability is paramount. Alkalized cocoa powder\u2019s muted acidity makes it easier to match flavor profiles across batches. This is not just about taste\u2014it&#8217;s about <em>predictability<\/em>. When acidity fluctuates, formula adjustments often spill over into costly rework cycles at the pilot line.<\/p>\n<p>In contrast with natural cocoa, which can present a pH in the acidic range (around 5\u20116), alkalized versions usually sit higher (often between 6.5 and 8.0 depending on grade). For beverage and dairy technicians, this translates to:<\/p>\n<ul>\n<li>Better compatibility with milk proteins<\/li>\n<li>Decreased risk of destabilizing casein micelles<\/li>\n<li>Cleaner flavor integration<\/li>\n<\/ul>\n<h3>Solubility \u2014 A Key Production Parameter<\/h3>\n<p>Dispersion equipment in dairy lines works hard. Poor solubility can result in clumping, increased mixing time, and inconsistent mouthfeel\u2014especially at high throughput. The surface chemistry of alkalized cocoa typically enhances wetting and dispersion, reducing downtime and improving cycle efficiency on high\u2011speed mixers.<\/p>\n<h3>Thermal Behavior With Pasteurization<\/h3>\n<p>Pasteurization introduces heat that can alter dairy ingredient interactions. Alkalized cocoa\u2019s stability in these environments reduces phase separation and supports uniform viscosity profiles post\u2011thermal treatment.<\/p>\n<p>When dairy teams partner with a supplier that prioritizes functional metrics\u2014not just commodity specs\u2014they avoid the inefficiency of reactive troubleshooting and instead plan proactively for process integration.<\/p>\n<hr \/>\n<h2><img decoding=\"async\" class=\"alignnone size-full wp-image-38171\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;1024&#39;%20height=&#39;683&#39;%20viewBox%3D&#39;0%200%201024%20683&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages.webp\" alt=\"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages\" width=\"1024\" height=\"683\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages.webp 1024w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-300x200.webp 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-768x512.webp 768w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-600x400.webp 600w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1000x667.webp 1000w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h2>\n<h2>Alkalized Cocoa Powder in Ice Cream \u2014 Function Over Form<\/h2>\n<p>Ice cream manufacturing is a perfect storm of physics and flavor. Here, ingredient functionality determines:<\/p>\n<ul>\n<li>Overrun control<\/li>\n<li>Ice crystal size<\/li>\n<li>Flavor intensity<\/li>\n<li>Heat shock resistance<\/li>\n<\/ul>\n<p>Alkalized cocoa powder plays into each of these.<\/p>\n<h3>Texture and Ice Crystal Control<\/h3>\n<p>Ice cream texture is largely a function of ice crystal formation and stabilization. Flavors with cocoa introduce particulates into the mix. If those particles are uneven or poorly wetting, ice crystal size distribution can widen, resulting in a less smooth product and greater risk of heat shock recrystallization.<\/p>\n<p>The surface properties of alkalized cocoa powder encourage:<\/p>\n<ul>\n<li>Uniform dispersion in emulsions<\/li>\n<li>Finer particle suspension<\/li>\n<li>More predictable cryo\u2011behavior<\/li>\n<\/ul>\n<p>This means better mouthfeel and extended shelf life in retail conditions.<\/p>\n<h3>Flavor and Color Consistency<\/h3>\n<p>Consumers expect reliable sensory experiences. The dark, rich color associated with chocolate ice cream comes not just from pigment, but from consistent alkalization across lots. This is where controlled pH and standardized color metrics\u2014rather than subjective labels like \u201cdark\u201d or \u201cpremium\u201d\u2014matter.<\/p>\n<h3>Interactions With Stabilizers and Emulsifiers<\/h3>\n<p>Ice cream formulas often include gums, proteins, and emulsifiers to regulate viscosity and melting profiles. Alkalized cocoa powder\u2019s functional surface chemistry affects:<\/p>\n<ul>\n<li>Hydration rates<\/li>\n<li>Viscosity adjustments<\/li>\n<li>Emulsion stability<\/li>\n<\/ul>\n<p>Aligning these interactions with production line expectations requires careful selection and validation of ingredient performance.<\/p>\n<hr \/>\n<h2>Comparing Cocoa Powder Types \u2014 Functional vs. Commodity Grades<\/h2>\n<p>Here is a practical way to think about cocoa powder options:<\/p>\n<table>\n<thead>\n<tr>\n<th>Attribute<\/th>\n<th>Commodity Grade<\/th>\n<th>Performance Grade (Industrial)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Functional Data<\/td>\n<td>Minimal<\/td>\n<td>Detailed (pH, PSD, solubility)<\/td>\n<\/tr>\n<tr>\n<td>Batch Consistency<\/td>\n<td>Variable<\/td>\n<td>Tight tolerances<\/td>\n<\/tr>\n<tr>\n<td>Documentation<\/td>\n<td>Basic<\/td>\n<td>Comprehensive CoA &amp; traceability<\/td>\n<\/tr>\n<tr>\n<td>Process Suitability<\/td>\n<td>Limited<\/td>\n<td>Engineered for beverage\/dairy<\/td>\n<\/tr>\n<tr>\n<td>Risk of Rework<\/td>\n<td>Higher<\/td>\n<td>Lower<\/td>\n<\/tr>\n<tr>\n<td>Supplier Support<\/td>\n<td>Transactional<\/td>\n<td>Collaborative<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>In industrial environments, the cost of downtime, rework, or product variation far outweighs a modest price difference at the raw material level.<\/p>\n<hr \/>\n<h2>Common Pitfalls in Industrial Procurement \u2014 Avoiding Hidden Costs<\/h2>\n<p>It\u2019s tempting to source on price or superficial specs. But some pitfalls can impose substantial indirect costs:<\/p>\n<h3>1. Relying on Subjective Descriptors<\/h3>\n<p>Terms like \u201cpremium dark\u201d or \u201chigh flavor\u201d mean different things across suppliers. Without numeric specifications, you can\u2019t predict how the powder will behave in your process.<\/p>\n<h3>2. Failing to Validate on Process Conditions<\/h3>\n<p>Lab analysis can mislead if it isn\u2019t paired with pilot or full\u2011scale evaluation. Temperature, shear, and shear duration on your line interact with cocoa functionality in unique ways.<\/p>\n<h3>3. Ignoring Seasonal Variability<\/h3>\n<p>Cocoa bean origin and processing conditions vary. Without performance data over time, you can be caught by surprise when quality deviates slightly\u2014but enough to affect product attributes.<\/p>\n<p>Manufacturing teams that invest in robust specification frameworks reduce these risks and avoid reactive troubleshooting.<\/p>\n<hr \/>\n<h2>Actionable Advice for Production Managers<\/h2>\n<p>Here are steps seasoned industrial teams follow:<\/p>\n<h3>Step\u2011by\u2011Step Enhanced Validation<\/h3>\n<ol>\n<li><strong>Define Functional Metrics First<\/strong><br \/>\nEstablish pH, PSD, solubility, moisture, and color parameters based on your process requirements.<\/li>\n<li><strong>Request Functional Data from Suppliers<\/strong><br \/>\nDon\u2019t accept basic ingredient sheets; ask for full analytical profiles.<\/li>\n<li><strong>Pilot Test Under Real Operating Conditions<\/strong><br \/>\nLab results matter, but real mixers, pasteurizers, homogenizers, and cooling tunnels reveal performance behavior.<\/li>\n<li><strong>Collect Cross\u2011Lot Data<\/strong><br \/>\nValidate performance across multiple batches to understand variability trends.<\/li>\n<li><strong>Adjust Process Parameters Once, Not Every Run<\/strong><br \/>\nStable ingredients should reduce the need for constant recipe tweaks.<\/li>\n<\/ol>\n<hr \/>\n<h2>Real Industry Examples \u2014 What Happens When It Works<\/h2>\n<h3>Case: Dairy Cocoa Beverage Line<\/h3>\n<p>A large dairy producer was struggling with settling and inconsistent flavor in their cocoa beverage base. After switching to a higher\u2011performance alkalized cocoa powder with tighter solubility and controlled pH specifications, the manufacturer saw:<\/p>\n<ul>\n<li>Reduced mixing time<\/li>\n<li>Stable suspension in cold storage<\/li>\n<li>More consistent flavor across shifts<\/li>\n<\/ul>\n<p>The result? Less product rejection and smoother quality audits.<\/p>\n<h3>Case: Ice Cream Manufacturer<\/h3>\n<p>An industrial ice cream plant found that ice crystal size varied between batches, affecting texture. By moving to an alkalized cocoa powder with a refined particle distribution and improved surface wetting, the plant achieved:<\/p>\n<ul>\n<li>More consistent overrun<\/li>\n<li>Improved mouthfeel<\/li>\n<li>Better thermal stability (fewer heat shock effects)<\/li>\n<\/ul>\n<hr \/>\n<h2><img decoding=\"async\" class=\"alignnone size-large wp-image-38172\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;1024&#39;%20height=&#39;1024&#39;%20viewBox%3D&#39;0%200%201024%201024&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-1024x1024.webp\" alt=\"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages\" width=\"1024\" height=\"1024\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-1024x1024.webp 1024w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-300x300.webp 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-150x150.webp 150w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-768x768.webp 768w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-1536x1536.webp 1536w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-2048x2048.webp 2048w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-600x600.webp 600w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-1000x1000.webp 1000w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/Applications-of-Alkalized-Cocoa-Powder-in-Dairy-Ice-Cream-and-Beverages-1-100x100.webp 100w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h2>\n<h2>The Role of Suppliers \u2014 Beyond Just Selling Ingredients<\/h2>\n<p>A reliable supplier does more than ship product:<\/p>\n<ul>\n<li>Provides data you can trust<\/li>\n<li>Understands industrial process requirements<\/li>\n<li>Helps align specifications with performance expectations<\/li>\n<li>Offers traceability and support for audits<\/li>\n<\/ul>\n<p>At MT Royal, we supply manufacturers with a comprehensive range of brands, ensuring competitive pricing without compromising on quality. We\u2019ve worked with production facilities across dairy, beverage, and frozen dessert sectors and understand that ingredients must function, not just arrive.<\/p>\n<p>Spanish engineering has long been respected in industrial circles, with brands like Latamarko exemplifying precision and longevity. Premium options from European suppliers often deliver tighter control over functional parameters\u2014a difference you feel not only on the line, but in the final product.<\/p>\n<hr \/>\n<h2>Frequently Asked Questions from Industrial Buyers<\/h2>\n<p><strong>Q: Is alkalized cocoa powder always better for dairy and beverages?<\/strong><br \/>\nA: Not always. It depends on the process and sensory goals. But for many applications, especially fluid systems where solubility and acidity influence stability, alkalized varieties offer functional advantages.<\/p>\n<p><strong>Q: Should we rely on color grade descriptors?<\/strong><br \/>\nA: Color descriptors are a start, but they must be backed by objective metrics and aligned with your finished product goals.<\/p>\n<p><strong>Q: How often should we revalidate supplier performance?<\/strong><br \/>\nA: Ideally quarterly and after any process adjustments or supplier changes.<\/p>\n<p><strong>Q: Can different cocoa origins affect performance?<\/strong><br \/>\nA: Yes. Cocoa bean origin affects flavor precursors and particle behavior. Premium sourcing with performance data helps mitigate variability.<\/p>\n<hr \/>\n<h2>Final Thought \u2014 Turning Raw Materials into Production Assets<\/h2>\n<p>For manufacturers, ingredients are more than commodities; they are <em>process inputs that can accelerate reliability or introduce variability<\/em>. By understanding how <strong>alkalized cocoa powder<\/strong> functions in dairy, ice cream, and beverage applications, you gain an advantage that goes beyond flavor and color \u2014 into predictable quality, efficient processes, and fewer production surprises.<\/p>\n<p>Ask your suppliers better questions. Specify performance, not promises. And imagine a production line where every batch behaves as expected \u2014 not in theory, but every shift, every run.<\/p>\n<div style='text-align:center' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>When most production teams think of cocoa powder, they think of baked goods or candy. But in modern dairy, ice cream, and &#8230; <a class=\"cz_readmore\" href=\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\"><i class=\"fa fa-angle-right\" aria-hidden=\"true\"><\/i><span>Read More<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":38170,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[220],"tags":[],"class_list":["post-37860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-raw-materials"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.8 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages - MT ROYAL<\/title>\n<meta name=\"description\" content=\"Explore alkalized cocoa powder applications in dairy, ice cream, and beverages for consistent quality and performance.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages\" \/>\n<meta property=\"og:description\" content=\"Explore alkalized cocoa powder applications in dairy, ice cream, and beverages for consistent quality and performance.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\" \/>\n<meta property=\"og:site_name\" content=\"MT ROYAL\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-04T06:46:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/latamarko-cocoa-powder-95.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/#\/schema\/person\/a77b81e75e89c3e5cf24a368e05f8a17\"},\"headline\":\"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages\",\"datePublished\":\"2026-02-04T06:46:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\"},\"wordCount\":1563,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/12\/latamarko-cocoa-powder-95.jpg\",\"articleSection\":[\"Food Raw Materials\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\",\"url\":\"https:\/\/mtroyal.com.tr\/en\/applications-of-alkalized-cocoa-powder-in-dairy-ice-cream-and-beverages\/\",\"name\":\"Applications of Alkalized Cocoa Powder in Dairy, Ice Cream, and Beverages - 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