nonalkalized

Nonalkalized refers to a substance or process that has not undergone alkalization. Alkalization is a treatment process, often used with cocoa powder, that involves washing the cocoa solids with a potassium carbonate solution. This process changes the pH of the cocoa, making it darker in color and less bitter, which improves its solubility in liquids.

Therefore, nonalkalized cocoa powder, also known as natural cocoa powder, retains its original acidic pH. This acidity contributes to a more pronounced, sharper chocolate flavor and a lighter color compared to alkalized, or Dutch-processed, cocoa. When used in baking, the acidity of nonalkalized cocoa powder can react with leavening agents like baking soda to produce a chemical reaction that helps the baked goods rise.

In other contexts, "nonalkalized" might refer to substances that have not had their alkalinity increased through chemical means. This could apply to water, food products, or even raw materials where controlling the pH is important and an alkaline treatment is typically used for specific properties. The absence of alkalization means the substance maintains its original chemical characteristics, including its natural pH level.