Murcia FOOD 2025

20 – 21 May 2025 | Murcia, Spain

ProductUpdated on 11 March 2025

New cocoa alkalinization process

Julio Carreras Llisterri

R&D Project Manager 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

Applies to

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

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