Process of alkalization of cocoa in aqueous phase

Details Process of alkalization of cocoa in aqueous phase Process of alkalization of cocoa in aqueous phase

1986-10-01

1988-11-15

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426593, 426631, A23G 100

Patent

active

047848669

ABSTRACT:
For improving the taste and dispersibility of cocoa and for obtaining alkalized cocoa to which is imparted red coloration for obtaining a wide range of colors in shades of red and brown, cocoa meal or liquor and an alkalizing agent in aqueous phase are mixed and heated in an enclosed vessel under a pressure of from above 1 atmosphere to 3 atmospheres at a temperature below 110.degree. C. without evaporation of water while introducing an oxygen-containing gas into the vessel during at least a part of the mixing and heating for maintaining the excess pressure. After the cocoa is alkalized, water is evaporated from it.

REFERENCES:
patent: 2512663 (1950-06-01), Masurovsky
patent: 3056677 (1962-10-01), Colten et al.
patent: 3707382 (1972-12-01), Rostagno
patent: 3778519 (1973-12-01), Taralli et al.
patent: 3868469 (1975-02-01), Chalen
patent: 3997680 (1976-12-01), Chalen
patent: 4349579 (1982-09-01), Raboud et al.
patent: 4704292 (1987-11-01), Kattenberg
Minifie, 1980 Chocolate, Cocoa and Confectionery, AVI Publishing, Westport, CT, pp. 45, 47-51.

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