Cocoa Alkalization - gomc.com

1 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 working actual practice.

2 The Cocoa to bealkalized is first heated in a closedmixing vessel, warm alkali solutionis added to the Cocoa , a reactiontime is allowed and then the excessmoisture is driven off by heating ordrying. The end product of the alka-lizing process will be Cocoa solidswith a higher pH and darker colorthan in the natural degree of change is con-trolled by: the strength of the alkali solution, the alkali selected, the moisture level of reaction stage, the length of the reaction stage, the process temperature, and drying temperature and the process conditions selectedare all at the low end of the scale,the end product will have a pH atthe bottom of the commercial rangewith a slightly darker than naturalcolor.

3 If the process conditionsselected are at the high end of thescale, the end product will have ahigher pH and a dark flavor obtained as the processconditions change will range from amild chocolate flavor to a verybland flavor to a bitter harsh cocoanote. This flavor change is primarilythe result of the pH change, whichin turn is an expression of the neu-tralization of the normal acidity ofthe Cocoa solids. The effectivenessof the neutralization cannot be mea-sured by a pH change alone how-ever. Neutralization is related to themoisture content of the reactionstage and duration, rather than toany other condition.

4 There is a min-imum reaction moisture levelrequired. If an overly concentratedalkali solution is used, there is adanger that there will be free alkalileft in the Cocoa solids. The presenceof unreacted free alkali in cocoasolids can be detected by a metallicor chemical flavor note, and in theworse case, liberation of CO duringlater the alkalizing process iscarried out on Cocoa nibs or cocoa128 June 1997/The Manufacturing ConfectionerCocoa AlkalizationMichael J. KosticChadler (USA) has been in the Cocoa pro-cessing field for more than 27years.

5 After earning a degree inmechanical engineering he beganhis career with IntercontinentalCocoa Products Ltd, which even-tually became a part of Gill & Duf-fus Products. While employed byICP he started its Canada divisionand rose to the role of Kostic became general man-ager of Upali Singapore PTE, acocoa bean processor, before joiningChadler (USA) Inc. as its at the Pennsylvania Manufacturing Confectioners Association 51stAnnual Production Conferenc