Natural cocoa powder is light brown in color with a pH of 5.3 to 5.8. [1] Cocoa powder that has been alkalized is darker in color, ranging from brownish red to nearly black, with a pH of 6.8 to 8.1. Alkalization reduces the bitterness of cocoa and increases its solubility, which plays an important role in the application of cocoa powder in beverage products.