Alkalized cocoa powders and foodstuffs containing such powders

Details Alkalized cocoa powders and foodstuffs containing such powders Alkalized cocoa powders and foodstuffs containing such powders

1982-03-16

1984-03-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426270, 426593, 426540, A23G 100, A23G 102

Patent

active

044354363

ABSTRACT:
An improved alkalized cocoa powder is described having a desirable dark color but avoiding the unpleasant taste and flavor which is often obtained with intensely alkalized cocoa powders. The claimed alkalized cocoa powder has a pH of 7.5 or less; a ratio of pH: alkalinity of the ash below 0.046; color coordinates L between 9.0 and 14.0, a between 4.0 and 8.0, and b between 2.0 and 6.0; and neither more nor other acid radicals present than those which are naturally present in fermented cocoa.

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Minifie, Chocolate, Cocoa and Confectionery, Sci. & Tech. 2nd Ed., Avi Pub. Co., Westport, Conn., 1980, pp. 45-51, 61-65.

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