Process of alkalization of cocoa in aqueous phase. United State Patent
For improving the taste and dispersibility of cocoa and or obtaining alkalized cocoa to which is imparted red coloration for obtaining a wide range of colors in shades of red an 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 grade centigrade, 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 presure. After the cocoa is alkalized, water is evaporated from it.
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| Format: | biblioteca |
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La Tour-de-Peilz (Suiza)
1988
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| Subjects: | CACAO, ALCALINIDAD, EQUILIBRIO ACIDO-BASE, COLOR, PATENTES, ESTADOS UNIDOS DE AMERICA, |
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| Summary: | For improving the taste and dispersibility of cocoa and or obtaining alkalized cocoa to which is imparted red coloration for obtaining a wide range of colors in shades of red an 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 grade centigrade, 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 presure. After the cocoa is alkalized, water is evaporated from it. |
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