Alkalized cocoa powder 20-22% is a product with a higher fat content, ranging from 20 to 22%, which gives it a rich taste and smooth consistency. Thanks to the alkalization process, cocoa has a neutral pH (7-8), which ensures better product stability and increases its ability to dissolve in liquids such as milk or fats. Alkalized cocoa is characterized by a darker color and a milder, less bitter taste compared to natural cocoa. The alkalization process also reduces the caffeine content (about 78 mg per 100 g) and lowers the level of antioxidants and amino acids compared to non-alkalized cocoa.