Alkalization is a widely used process to improve the taste and reduce the acidity of natural cocoa powder. The present invention proposes a method of alkalization of cocoa that results in a cocoa product of sensory characteristics equivalent to cocoa alkalized by traditional methods. The difference is that the obtained product is dryer, uncompacted and with an equal or higher content of polyphenols and antioxidants.
The objective of Universitat Politècnica de València is to license the technology to bring this innovation to the market.
Institution: Universitat Politècnica de València
Protection status: Patent application
Contact: Laura Núñez / email@example.com