{"id":9312,"date":"2025-12-20T10:37:04","date_gmt":"2025-12-20T07:37:04","guid":{"rendered":"https:\/\/mtroyal.com.tr\/en\/?p=9312"},"modified":"2025-11-10T10:44:58","modified_gmt":"2025-11-10T07:44:58","slug":"low-fat-alkalized-cocoa-powder-2","status":"publish","type":"post","link":"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/","title":{"rendered":"Low-fat alkalized cocoa powder"},"content":{"rendered":"<p>There\u2019s something fascinating about cocoa. It\u2019s one of the few ingredients that can transform a simple recipe into a sensory experience \u2014 whether it\u2019s a biscuit, chocolate drink, or protein-enriched bar rolling off a factory line. But not all cocoa powders are created equal, and one specific variant has been quietly redefining efficiency in large-scale food production: low-fat alkalized cocoa powder.<\/p>\n<p>If you\u2019re a factory owner, production manager, or procurement specialist, this ingredient isn\u2019t just another SKU. It\u2019s a strategic tool for balancing cost, functionality, and product performance. Understanding its technical nuances and market dynamics can be the difference between thin margins and profitable scalability.<\/p>\n<p>At MT Royal, we\u2019ve supplied cocoa-based ingredients to manufacturing facilities across multiple industries \u2014 and we\u2019ve watched low-fat alkalized cocoa powder become the workhorse of cost-efficient, high-volume production. It\u2019s the ingredient that quietly delivers stability, flavor, and color \u2014 without overloading formulations with fat or cost.<\/p>\n<p>Let\u2019s explore what makes it indispensable for industrial buyers and why knowing the details behind its price, performance, and sourcing could sharpen your production strategy in 2025 and beyond.<\/p>\n<hr \/>\n<h2>What Exactly Is Low-Fat Alkalized Cocoa Powder?<\/h2>\n<p>In simple terms, <strong>low-fat alkalized cocoa powder<\/strong> is cocoa powder that has undergone two key transformations:<\/p>\n<ol>\n<li><strong>Defatting<\/strong> \u2013 where cocoa butter is partially removed, reducing fat content (typically to 10\u201312%).<\/li>\n<li><strong>Alkalization (Dutching)<\/strong> \u2013 where the cocoa solids are treated with an alkaline solution, usually potassium carbonate, to neutralize acidity and enhance flavor, solubility, and color.<\/li>\n<\/ol>\n<p>The result? A fine, rich brown powder that\u2019s smoother, more soluble, and more consistent than natural cocoa powder \u2014 and crucially, lighter in fat.<\/p>\n<p>In manufacturing environments, this means several advantages:<\/p>\n<ul>\n<li>Easier mixing with dry ingredients and liquids<\/li>\n<li>More predictable flavor development<\/li>\n<li>Reduced viscosity in doughs and batters<\/li>\n<li>Better dispersibility in beverages and instant mixes<\/li>\n<\/ul>\n<p>When scaled to industrial volumes, these characteristics translate directly into <strong>operational savings and product uniformity<\/strong> \u2014 two metrics every production manager values.<\/p>\n<hr \/>\n<h2>Why Manufacturers Are Turning to Low-Fat Alkalized Cocoa Powder<\/h2>\n<p>Modern manufacturing isn\u2019t just about taste; it\u2019s about <strong>throughput efficiency, cost control, and sensory precision<\/strong>. Here\u2019s why low-fat alkalized cocoa powder has become a go-to choice for high-volume producers.<\/p>\n<h3>1. <strong>Lower Fat, Higher Functionality<\/strong><\/h3>\n<p>While full-fat cocoa powders (20\u201322%) deliver richer mouthfeel, they can cause excessive oiliness or processing challenges in some formulations. In contrast, low-fat versions provide <strong>more control over the final fat ratio<\/strong>, especially in products that already contain oils, milk fats, or emulsifiers.<\/p>\n<p>A biscuit or wafer line, for example, benefits from this balance \u2014 less risk of oil migration, fewer rejects, and longer shelf stability.<\/p>\n<h3>2. <strong>Process Consistency<\/strong><\/h3>\n<p>Because alkalization improves dispersibility, low-fat alkalized cocoa powder blends more evenly in industrial mixers. This reduces mixing time, minimizes clumping, and ensures uniform flavor and color distribution. For continuous production systems, that translates into <strong>reduced downtime and better batch predictability<\/strong>.<\/p>\n<h3>3. <strong>Stable Color and pH<\/strong><\/h3>\n<p>Alkalization adjusts pH to around 7\u20138, giving cocoa powder its signature dark brown hue and mild flavor. This stability ensures that color doesn\u2019t shift during baking or pasteurization \u2014 a major advantage for industrial chocolate drinks, bakery fillings, and coatings.<\/p>\n<h3>4. <strong>Cost Efficiency<\/strong><\/h3>\n<p>Less fat means lower cost. Since cocoa butter is one of the most expensive components of the bean, removing it makes low-fat variants more affordable while maintaining flavor integrity. When factories are running hundreds of tons per quarter, this small price difference compounds into substantial savings.<\/p>\n<p>At <strong>MT Royal<\/strong>, we\u2019ve seen factories lower total formulation costs by 8\u201315% simply by switching from full-fat to low-fat alkalized cocoa powder \u2014 without sacrificing quality.<\/p>\n<hr \/>\n<h2>Industrial Applications: Where Low-Fat Alkalized Cocoa Powder Excels<\/h2>\n<p>Let\u2019s take a closer look at where and how this ingredient earns its keep across production sectors.<\/p>\n<h3>\u27a4 <strong>Bakery &amp; Biscuits<\/strong><\/h3>\n<p>Low-fat alkalized cocoa powder provides deep color and balanced chocolate flavor without making dough oily. Its consistent moisture absorption also supports better dough stability and even baking.<\/p>\n<p><strong>Use Case Example:<\/strong><br \/>\nA biscuit manufacturer using high-fat cocoa noticed patchy coloring on product surfaces. After switching to a low-fat alkalized powder sourced via <strong>MT Royal<\/strong>, the line achieved consistent hue and reduced breakage by 6%.<\/p>\n<h3>\u27a4 <strong>Confectionery &amp; Coatings<\/strong><\/h3>\n<p>In compound chocolate and wafer coatings, fat levels must be controlled precisely. Low-fat alkalized cocoa powder allows formulators to maintain viscosity balance without thinning or overloading with cocoa butter equivalents.<\/p>\n<h3>\u27a4 <strong>Beverages<\/strong><\/h3>\n<p>For ready-to-drink chocolate milk, malted beverages, and instant cocoa mixes, dispersibility is everything. Low-fat alkalized powder dissolves faster, reducing mixing times and preventing sedimentation \u2014 essential for automated filling lines.<\/p>\n<h3>\u27a4 <strong>Protein and Nutritional Products<\/strong><\/h3>\n<p>Functional foods demand stable flavors and smooth texture. The low-fat alkalized variety integrates seamlessly into <strong>protein shakes, energy bars, and fortified beverages<\/strong>, providing flavor without excess calories.<\/p>\n<h3>\u27a4 <strong>Dairy Desserts &amp; Ice Cream<\/strong><\/h3>\n<p>Because of its lighter fat composition, it combines efficiently with milk solids and emulsifiers, ensuring smooth, creamy results without phase separation.<\/p>\n<hr \/>\n<h2><img decoding=\"async\" class=\"alignnone size-full wp-image-34232\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;1000&#39;%20height=&#39;667&#39;%20viewBox%3D&#39;0%200%201000%20667&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder-2.jpg\" alt=\"Low-fat alkalized cocoa powder\" width=\"1000\" height=\"667\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder-2.jpg 1000w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder-2-300x200.jpg 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder-2-768x512.jpg 768w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder-2-600x400.jpg 600w\" data-sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/h2>\n<h2>Understanding Quality Parameters: What Determines Value<\/h2>\n<p>Every supplier will quote a price, but only experienced buyers know what truly drives <strong>value per ton<\/strong>. Here are the critical metrics that separate low-fat alkalized cocoa powders in industrial use.<\/p>\n<table>\n<thead>\n<tr>\n<th>Parameter<\/th>\n<th>Industrial Importance<\/th>\n<th>Optimal Range<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Fat Content<\/strong><\/td>\n<td>Affects viscosity, shelf stability, and caloric value<\/td>\n<td>10\u201312%<\/td>\n<\/tr>\n<tr>\n<td><strong>pH Value<\/strong><\/td>\n<td>Controls color and flavor intensity<\/td>\n<td>7.0\u20138.0<\/td>\n<\/tr>\n<tr>\n<td><strong>Color Shade (L*)<\/strong><\/td>\n<td>Impacts visual appeal<\/td>\n<td>20\u201326 (medium-dark)<\/td>\n<\/tr>\n<tr>\n<td><strong>Moisture Content<\/strong><\/td>\n<td>Influences flowability and storage life<\/td>\n<td>\u2264 5%<\/td>\n<\/tr>\n<tr>\n<td><strong>Mesh Size<\/strong><\/td>\n<td>Determines dispersibility<\/td>\n<td>\u2265 99% passing 75 \u03bcm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Factories operating in different climatic conditions should prioritize moisture control and flow properties \u2014 both can make or break production consistency, especially in humid environments.<\/p>\n<hr \/>\n<h2>How Alkalization Affects Flavor and Process Efficiency<\/h2>\n<p>Alkalization isn\u2019t just chemistry \u2014 it\u2019s craftsmanship. When done well, it fine-tunes cocoa\u2019s natural profile into something remarkably adaptable for industrial formulations.<\/p>\n<p>There are two main types:<\/p>\n<ul>\n<li><strong>Light Alkalization:<\/strong> Results in lighter color and fruitier flavor, often used in beverages.<\/li>\n<li><strong>Heavy Alkalization:<\/strong> Produces dark color and milder taste, suitable for baked goods.<\/li>\n<\/ul>\n<p>The <strong>alkalization process also enhances solubility<\/strong>, a crucial aspect for continuous mixing lines and spray-drying systems. In simpler terms, better alkalization means <strong>fewer lumps, smoother texture, and faster dispersion<\/strong> \u2014 tangible process advantages.<\/p>\n<p>Premium European producers like <strong>Latamarko<\/strong> have perfected this through advanced pH control and energy-efficient processing. Spanish engineering, long admired for its precision in food manufacturing, ensures uniformity batch after batch \u2014 a key reason many factories choose Latamarko for their high-volume operations.<\/p>\n<hr \/>\n<h2>Procurement Pitfalls: Mistakes to Avoid When Sourcing Cocoa Powder<\/h2>\n<p>Even experienced procurement officers can fall into common traps when sourcing cocoa ingredients at scale. Here are five mistakes that quietly inflate costs and disrupt production:<\/p>\n<ol>\n<li><strong>Comparing by price only:<\/strong><br \/>\nCheaper powder with poor dispersibility can slow down your mixing line \u2014 costing more in labor and energy.<\/li>\n<li><strong>Ignoring moisture levels:<\/strong><br \/>\nHigh-moisture powders cause caking in storage silos and feeders.<\/li>\n<li><strong>Overlooking origin consistency:<\/strong><br \/>\nMixing different bean origins without testing can alter flavor and color from batch to batch.<\/li>\n<li><strong>Underestimating packaging logistics:<\/strong><br \/>\nPowders stored in paper bags vs. bulk totes behave differently in automated systems.<\/li>\n<li><strong>Skipping supplier technical support:<\/strong><br \/>\nA reliable partner doesn\u2019t just ship; they advise. That\u2019s why at <strong>MT Royal<\/strong>, we often collaborate directly with production engineers to match powder specifications with line parameters.<\/li>\n<\/ol>\n<p>When viewed holistically, true value comes from performance stability \u2014 not line-item pricing.<\/p>\n<hr \/>\n<h2>Why Latamarko and European Engineering Stand Out<\/h2>\n<p>In the global cocoa powder landscape, <strong>Spanish-origin brands like Latamarko<\/strong> have carved out a reputation for precision. Their production lines emphasize pH uniformity, color control, and micronized texture.<\/p>\n<p>For manufacturers seeking consistency in flavor, color, and rehydration behavior, this level of refinement pays dividends. The powder behaves predictably in both cold and hot applications, ensuring uniform results even when scaling up to industrial volumes.<\/p>\n<p>That\u2019s why many of the food plants we work with at <strong>MT Royal<\/strong> rely on European suppliers for their flagship products \u2014 where consumer expectations for color and flavor consistency leave no room for variation.<\/p>\n<hr \/>\n<h2>Practical Tips for Factory Managers: Maximizing Value from Low-Fat Alkalized Cocoa Powder<\/h2>\n<p>Whether you manage a beverage plant or a biscuit line, small adjustments can translate into measurable efficiency gains.<\/p>\n<p>Here\u2019s what we\u2019ve seen work in real factories:<\/p>\n<ol>\n<li><strong>Optimize Dosing Ratios<\/strong><br \/>\nBecause low-fat alkalized cocoa has better color yield, you can often use 5\u201310% less than natural cocoa for the same visual intensity.<\/li>\n<li><strong>Audit Mixing Time<\/strong><br \/>\nTrack blending cycles. Reduced mixing time by even 3 minutes per batch can free up hours of production per week.<\/li>\n<li><strong>Control Humidity in Storage Areas<\/strong><br \/>\nCocoa powder is hygroscopic. Invest in proper dehumidification for your storage silos.<\/li>\n<li><strong>Standardize Supplier Grades<\/strong><br \/>\nStreamlining suppliers reduces variation and simplifies quality control. <strong>MT Royal<\/strong> offers multi-brand access under unified logistics, saving paperwork and coordination time.<\/li>\n<li><strong>Evaluate Fat Replacer Synergy<\/strong><br \/>\nIn applications requiring creaminess, pair low-fat cocoa with specific emulsifiers or dairy solids rather than returning to full-fat cocoa \u2014 this keeps your cost-per-unit low.<\/li>\n<\/ol>\n<hr \/>\n<h2>Industrial Case Insight: Efficiency in Action<\/h2>\n<p>A confectionery plant in Eastern Europe producing chocolate drink powder faced inconsistent solubility and varying color across batches. After analysis, it turned out they were sourcing from multiple regional suppliers with inconsistent pH and fat levels.<\/p>\n<p>By switching to a <strong>single-origin Latamarko low-fat alkalized cocoa powder<\/strong> through <strong>MT Royal<\/strong>, they achieved:<\/p>\n<ul>\n<li>100% color consistency<\/li>\n<li>12% shorter blending cycles<\/li>\n<li>8% reduction in total cocoa powder usage per ton of final mix<\/li>\n<\/ul>\n<p>That\u2019s not marketing \u2014 that\u2019s manufacturing math at work.<\/p>\n<hr \/>\n<h2>Market Overview: Pricing and Global Supply Factors<\/h2>\n<p>The 2025 cocoa market continues to reflect volatility driven by weather patterns and global demand. For low-fat alkalized cocoa powder, the key pricing determinants are:<\/p>\n<ul>\n<li><strong>Cocoa Bean Futures:<\/strong> Raw material costs from West Africa remain the biggest variable.<\/li>\n<li><strong>Energy Prices:<\/strong> Alkalization and pressing require energy-intensive systems.<\/li>\n<li><strong>Logistics Costs:<\/strong> Freight and container rates can add 8\u201312% to CIF pricing.<\/li>\n<li><strong>Currency Exchange:<\/strong> Euro and USD fluctuations affect imported European brands.<\/li>\n<li><strong>Sustainability Premiums:<\/strong> Certified, traceable sources often command 5\u201310% higher prices but appeal strongly to multinational clients.<\/li>\n<\/ul>\n<p>At MT Royal, we manage volatility by offering a portfolio of origins and brands. This lets our clients mix and match specifications while maintaining predictable pricing structures \u2014 a strategy that protects factory budgets against market swings.<\/p>\n<hr \/>\n<h2>Frequently Asked Questions from Industrial Buyers<\/h2>\n<p><strong>Q1: How does low-fat alkalized cocoa differ from natural cocoa powder?<\/strong><br \/>\nNatural cocoa is acidic and less soluble; low-fat alkalized cocoa has a smoother flavor, darker color, and better process behavior.<\/p>\n<p><strong>Q2: What is the ideal fat percentage for large-scale bakery applications?<\/strong><br \/>\n10\u201312% is optimal for dough stability, consistent texture, and minimal oil migration.<\/p>\n<p><strong>Q3: Is there a performance difference between African and European-processed powders?<\/strong><br \/>\nYes. European-origin powders, like those from <strong>Latamarko<\/strong>, often deliver tighter color control and superior dispersibility.<\/p>\n<p><strong>Q4: Can low-fat cocoa reduce overall formulation cost?<\/strong><br \/>\nAbsolutely. Lower cocoa butter content and higher yield often lead to cost savings of 5\u201315%.<\/p>\n<p><strong>Q5: What\u2019s the shelf life in humid regions?<\/strong><br \/>\nTypically 24\u201330 months if stored below 25\u00b0C in dry conditions. Always use pallets to avoid floor moisture absorption.<\/p>\n<hr \/>\n<h2>Why Choosing the Right Supplier Matters<\/h2>\n<p>Low-fat alkalized cocoa powder may seem like a commodity, but for industrial producers, the difference between a generic supplier and a specialized distributor can be significant.<\/p>\n<p>At <strong>MT Royal<\/strong>, we understand that cocoa is more than an ingredient \u2014 it\u2019s an essential production variable. Our experience working with manufacturers across bakery, beverage, and confectionery lines means we can recommend the right fat level, color intensity, and dispersibility for each process.<\/p>\n<p>We\u2019ve seen how choosing the correct specification prevents line downtime, improves quality control, and stabilizes cost-per-unit. Our goal has always been to simplify procurement while elevating production performance \u2014 and we partner only with trusted manufacturers like <strong>Latamarko<\/strong>, whose Spanish precision continues to set the bar for industrial consistency.<\/p>\n<hr \/>\n<h2>Looking Ahead<\/h2>\n<p>Sustainability, automation, and nutritional reformulation are reshaping how factories source ingredients. As global markets emphasize lower fat, lower sugar, and cleaner labeling, the role of low-fat alkalized cocoa powder will only grow.<\/p>\n<p>Its combination of flavor efficiency, process stability, and cost control fits perfectly with these evolving priorities. From instant mixes to high-protein snacks, the next generation of industrial recipes will lean on this ingredient as a foundational building block.<\/p>\n<p>So, the next time you review your cocoa supply plan, look beyond the per-ton price. Ask how your cocoa behaves under pressure \u2014 in mixers, ovens, tanks, and packaging lines. That\u2019s where your true savings hide.<\/p>\n<p>At MT Royal, we\u2019re here to help you uncover them.<\/p>\n<div style='text-align:center' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>There\u2019s something fascinating about cocoa. It\u2019s one of the few ingredients that can transform a simple recipe into a sensory experience \u2014 &#8230; <a class=\"cz_readmore\" href=\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\"><i class=\"fa fa-angle-right\" aria-hidden=\"true\"><\/i><span>Read More<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":34229,"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-9312","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>Low-fat alkalized cocoa powder - MT ROYAL<\/title>\n<meta name=\"description\" content=\"Explore low-fat alkalized cocoa powder benefits, pricing factors, and sourcing insights for manufacturers.\" \/>\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\/low-fat-alkalized-cocoa-powder-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Low-fat alkalized cocoa powder\" \/>\n<meta property=\"og:description\" content=\"Explore low-fat alkalized cocoa powder benefits, pricing factors, and sourcing insights for manufacturers.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\" \/>\n<meta property=\"og:site_name\" content=\"MT ROYAL\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-20T07:37:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\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=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/#\/schema\/person\/a77b81e75e89c3e5cf24a368e05f8a17\"},\"headline\":\"Low-fat alkalized cocoa powder\",\"datePublished\":\"2025-12-20T07:37:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\"},\"wordCount\":2030,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2024\/11\/Low-fat-alkalized-cocoa-powder.jpg\",\"articleSection\":[\"Food Raw Materials\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\",\"url\":\"https:\/\/mtroyal.com.tr\/en\/low-fat-alkalized-cocoa-powder-2\/\",\"name\":\"Low-fat alkalized cocoa powder - 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