Murcia FOOD 2025

20 – 21 May 2025 | Murcia, Spain

ProductUpdated on 25 March 2025

New cocoa alkalinization process

Javier Cervera March

R&D Management in Food Science at Universitat Politècnica de València - FoodUPV

Valencia, Spain

About

Alkalization is a widely used process to improve the flavor and reduce the acidity of natural cocoa powder. The present invention proposes a method for the alkalization of cocoa that results in a cocoa product with sensory characteristics equivalent to those of cocoa alkalized by traditional methods. The difference is that the product obtained is drier, not compacted and with an equal or higher content of polyphenols and antioxidants.

Looking for

  • Commercial Agreement with technical assistance
  • Technical Cooperation Agreement
  • Research Cooperation Agreement
  • Manufacturing Agreement
  • Financial Agreement

Applies to

  • Food safety and fraud prevention
  • Biotechnology and sustainability
  • Health and nutrition

Organisation

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