Cocoa Alkalization - gomc.com

Cocoa solids in their many formsare used in a wide range of foodproducts. Whether it be chocolateliquor or more correctly Cocoa mass,or Cocoa powder, the Cocoa compo-nent is unique in that it is called on tofulfill two functions. These are toimpart both flavor and color to theend product. In order to expand theeffective ingredient range of what is apure natural ingredient, the processof Alkalization has been in its natural form isslightly acidic, with a nominal pHrange of 5 to The alkalizationprocess neutralizes the normalcocoa acidity and raises the pH intothe 7 to 8 neutralization process is car-ried out by treating Cocoa nibs, cocoamass or Cocoa solids with a solutionof water and alkali, first heating andthen drying the Cocoa back to theproper wor

Cocoa solids in their many forms are used in a wide range of food products. Whether it be chocolate liquor or more correctly cocoa mass, or cocoa powder, the cocoa compo-nent is unique in that it is called on to

Loading..

Tags:

  Cocoa, Cocoa alkalization gomc, Alkalization, Gomc

Information