Changes in cocoa properties induced by the alkalization process: A review

Abstract

Alkalization, also known as "Dutching", is an optional, but very useful, step taken in the production chain of cocoa to darken its colour, modify its taste and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physico-chemical, nutritional, functional, microbiological and sensory characteristics of alkalised cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological and sensory characteristics of cocoa.The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. The second part is a holistic analysis of the effects of the alkalization process on different cocoa features, performed by emphasising the biochemistry behind all these transformations.

Effect of cocoa flavanol supplementation for the prevention of cardiovascular disease events: the COcoa Supplement and Multivitamin Outcomes Study (COSMOS) randomized clinical trial

“…Further, the COSMOS cocoa extract supplement avoided the perils of food-based cocoa interventions highly susceptible to variation in flavanol, theobromine, and other bioactive content ( 62 ). For example, cocoa pods collected from T. cacao are processed into nibs, cocoa liquor, cocoa butter, and cocoa powder, then alkalized to improve solubility, alter color, and modify flavor ( 63 ). The resulting variable changes in amino acids ( 64 ), polyphenols ( 65 ), methylxanthines including theobromine ( 66 ), and other functional compounds of cocoa products ( 63 ) contradict our goal to test a simple cocoa extract supplement that preserves the known bioactive contents of the cocoa bean without adding excessive sugar, saturated fat, and calories ( 67 ).…”

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

“…In short, it can be stated that the alkalization process improves solubility, develops a darker color, removes acidity, astringency and bitterness (Valverde-Garcia, Perez Esteve, & Barat Baviera, 2020). However, the intensity of these changes depend on the cocoa process stage in which alkalization takes place (nib, liquor, cake or powder), the type and concentration of alkali, and the intensity of other process variables (time, pressure, temperature, water percentage, etc.)…”

Functional Foods and Their Implications for Health Promotion

“…Here, the cocoa is mixed with an alkali solution (potassium or sodium carbonate) at high temperatures and pressures generating changes in the cocoa pH. As a consequence, solubility is augmented and flavor is improved as acidic and astringent notes decrease (Afoakwa, 2014;Biehl & Ziegler, 2003Fowler & Coutel, 2017;Valverde García et al, 2020;Ziegleder, 2017). Alkalization can be done in different stages, before or after roasting, and applied to nibs, cocoa paste, or more frequently to cocoa powder (Aprotosoaie et al, 2016;Kamphuis & Fowler, 2017;Valverde García et al, 2020).…”