Method for preparing cocoa composition and cocoa composition

Abstract

The present application generally relates to a method for preparing an alkalized cocoa powder. The method may include the steps of: (a) adding a cocoa powder sample to a reaction vessel; (b) adding an alkali solution into the reaction container; (c) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a first pressure (P1); (d) releasing at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); and (e) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a third pressure (P3); wherein P1 is greater than 3.0 bar, P3 is greater than 2.5 bar, and P2 is less than P1 and P3.

Description

Technical Field

[0001] The present invention relates to a cocoa composition, more specifically to an alkalized cocoa composition, and more specifically to an alkalized cocoa powder and a method for preparing alkalized cocoa powder. Background Technology

[0002] The processing of cocoa beans typically involves fermenting the harvested beans, drying the beans, dehulling the beans to produce nibs, sterilizing and roasting the nibs, crushing the nibs into cocoa liquor, and optionally pressing the cocoa liquor to obtain cocoa butter and cocoa powder.

[0003] During the processing of cocoa beans, cocoa chips, or cocoa powder, the properties of the resulting cocoa product, such as color, flavor, and solubility, can be altered by adding alkali to the cocoa material during the alkalization step, resulting in alkalized or "Dutch" cocoa material.

[0004] The use of alkalization in cocoa beans has previously overcome some problems associated with cocoa products. For example, natural cocoa products are light brown in color, but a darker or more "reddish-brown" cocoa is generally desired. Traditionally, cocoa beans with significant coloring capabilities have been obtained by using artificial colorings. However, many countries prohibit the use of artificial colorings in food products, including cocoa products. By introducing an alkalization step into the processing of cocoa beans and using specific alkalization reaction conditions, such as temperature, pressure, pH, time, and the moisture content of the cocoa beans, a darker and more "reddish-brown" color can be produced in cocoa products.

[0005] Alkalized cocoa products can be used in applications such as baked goods, desserts, ice cream, cocoa beverages, ice cream toppings, cookies or confectionery, and composite coatings. Alkalized cocoa can also be used in applications where further processing is required to obtain consumable products, such as cake mixes, ice cream mixes, dessert powders, and instant cocoa powder.

[0006] Consumer demand requires cocoa manufacturers to produce cocoa products with a wide range of flavors and colors, offering consumers novel and engaging sensory experiences. These properties of cocoa materials are directly affected by the alkalization process during cocoa bean processing, highlighting the importance of alkalization. Therefore, the market needs cocoa products with the novel and engaging characteristics that consumers expect.

[0007] The purpose of embodiments of the present invention is to at least partially overcome or mitigate at least one of the above-mentioned problems and / or provide a method for preparing alkalized cocoa products having desired characteristics (such as color and flavor) and improving the existing sensory experience of consumers, wherein the method for preparing alkalized cocoa products improves upon existing methods for preparing such products. Summary of the Invention

[0008] According to a first aspect of the present invention, a method for preparing alkalized cocoa powder is provided, the method comprising the following steps:

[0009] a. Add the cocoa powder sample to the reaction vessel;

[0010] b. Add the alkaline solution to the reaction vessel;

[0011] c. Add gas to the reaction vessel so that the pressure in the reaction vessel reaches the first pressure (P1).

[0012] d. Release at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2);

[0013] e. Add gas to the reaction vessel to bring the pressure in the reaction vessel to the third pressure (P3).

[0014] P1 is greater than 3.0 bar, P3 is greater than 2.5 bar, and P2 is less than P1 and P3.

[0015] Advantageously, the method of the first aspect of the invention includes a combination of operating parameters that allow the alkalization of cocoa powder to produce alkalized cocoa powder with advantageous properties.

[0016] As is known in the art, to achieve a darker alkalized cocoa powder, a larger quantity or a stronger, concentrated alkali is required in the alkalization process used to form the alkalized cocoa powder. Typically, relatively strong ammonia-based alkalis are used. However, such alkalis exhibit toxic and volatile properties, which are detrimental to the environment and the ease of handling by operators during the preparation of alkalized cocoa powder, respectively. Weaker alkalis may be preferred, such as sodium-based alkalis, for example, sodium hydroxide. However, it has been noted from the prior art that to achieve sufficient alkalization of cocoa powder to form a darker alkalized cocoa powder using a relatively weak alkali, such as sodium hydroxide, a significant amount of this alkali must be used. This is also disadvantageous in terms of manufacturing costs and the handling and processing of such a large quantity of alkali. Furthermore, the use of a large amount of alkali increases the difficulty of obtaining the desired flavor and sensory profile of the alkalized cocoa powder. Advantageously, the formation of the alkalized cocoa powder of the present invention can be achieved without the use of an ammonia-based alkali and without a significant amount of a relatively weak alkali, such as a sodium-based alkali, for example, sodium hydroxide. This is at least in part due to the two-step pressure profile of the method for preparing alkalized cocoa powder as defined herein.

[0017] Furthermore, it is advantageous that the method parameters of the present invention, specifically the first pressure value and the third pressure value, can be adjusted as needed to produce alkalized cocoa powder with customized characteristics in terms of desired color L value, pH, sodium content and D90 value.

[0018] Advantageously, such advantageous, customized alkalized cocoa powder can be produced without exhibiting the aforementioned adverse properties associated with the use of ammonia-based alkalis. Thus, alkalized cocoa powder offers specific benefits as a standalone product or blended with other cocoa powders (e.g., non-alkalized cocoa powder) to produce food and beverage products with customized color and flavor profiles. Advantageously, alkalized cocoa powder can therefore be used to reduce costs or increase cost margins, as a smaller amount of alkalized cocoa powder can achieve the same or at least similar color effects as a larger amount of standard non-alkalized cocoa powder.

[0019] It should be noted that adjusting the first and / or third pressure values ​​of the method of the present invention can be done simply and at extremely low cost for the entire method of preparing alkalized cocoa powder. Therefore, advantageously, the properties of the alkalized cocoa powder produced by the method of the present invention, such as color L-value, sodium content, pH, and D90 value, can be relatively easily and at extremely low cost customized as needed. In contrast, disadvantageously, prior art methods typically require large-scale modifications to the method used to produce alkalized cocoa powder in order to customize the properties of the resulting alkalized cocoa powder, including the use of different alkalis or combinations of alkalis, the use of significantly larger amounts of alkali, or significant changes to the temperature and pressure cycles.

[0020] Further advantageously, the pressure profile of the method according to the first aspect of the invention can provide alkalized cocoa powder, which includes a customized color profile and a customized flavor profile.

[0021] Compared to alkalized cocoa powder known in the art, this alkalized cocoa powder can provide an improved sensory profile.

[0022] Step (b) can be performed after step (a).

[0023] Step (c) may be performed after step (b) and / or step (a).

[0024] Step (d) may be performed after step (c) and / or step (b) and / or step (a).

[0025] Step (e) may be performed after step (d) and / or step (c) and / or step (b) and / or step (a).

[0026] Regarding step (b), the alkaline solution may include an alkaline agent. This alkaline agent may be one or more compounds selected from the group consisting of: carbonates, bicarbonates, sesquicarbonates, or hydroxides of ammonia, magnesium, sodium, calcium, or potassium, such as ammonium carbonate, magnesium carbonate, sodium carbonate, calcium carbonate, and potassium carbonate; ammonium bicarbonate, magnesium bicarbonate, sodium bicarbonate, calcium bicarbonate, and potassium bicarbonate; sesquicarbonate, sodium sesquicarbonate, and potassium sesquicarbonate; ammonium hydroxide, magnesium hydroxide, sodium hydroxide, calcium hydroxide, and potassium hydroxide; and magnesium oxide, and combinations thereof. Specifically, the alkaline agent may be potassium carbonate.

[0027] Advantageously, potassium carbonate is a sufficiently strong base to alkalize cocoa powder, thereby obtaining the desired dark profile and flavor profile, while avoiding the disadvantages associated with sodium-based and ammonium-based alkaline compounds as described herein.

[0028] Alkali agents may not include any compounds selected from the group consisting of: carbonates, bicarbonates, sesquicarbonates, or hydroxides of ammonia, such as ammonium carbonate, ammonium bicarbonate, sesquicarbonate, and ammonium hydroxide.

[0029] The alkali may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia, in amounts not exceeding about 10%, about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, about 3%, about 2% or not exceeding about 1%.

[0030] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia in amounts of about 1% to about 10%, about 1% to about 9%, about 1% to about 8%, about 1% to about 7%, about 1% to about 6%, about 1% to about 5%, about 1% to about 4%, about 1% to about 3% or about 1% to about 2%.

[0031] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia in amounts of about 3% to about 10%, about 3% to about 8%, about 3% to about 6%, about 3% to about 5% or about 3% to about 4%.

[0032] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia in amounts of about 4% to about 10%, about 4% to about 9%, about 4% to about 8%, about 4% to about 7%, about 4% to about 6% or about 4% to about 5%.

[0033] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia, in amounts of about 5% to about 10%, about 5% to about 8%, about 5% to about 7% or about 5% to about 6%.

[0034] The alkali agent may include the carbonate, bicarbonate, sesquicarbonate or hydroxide of ammonia in an amount of about 6% to about 10%, about 6% to about 8% or about 6% to about 7%.

[0035] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia, in an amount of about 7% to about 10% or about 7% to about 8%.

[0036] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia, in an amount of about 8% to about 10% or about 8% to about 9%.

[0037] The alkali agent may include carbonates, bicarbonates, sesquicarbonates or hydroxides of ammonia, in an amount of about 9% to about 10%.

[0038] Therefore, the alkalized cocoa powder of the present invention avoids the toxicity and volatility associated with ammonia-based compounds used in the preparation of prior art alkalized cocoa powder. Avoiding the use of ammonia is beneficial for operators, the environment, and processing, as ammonia is volatile and environmentally toxic.

[0039] The preferred alkali for alkalizing cocoa powder according to the present invention may depend on the specific color and flavor of the desired alkalized cocoa powder. For example, for a more "reddish-brown" alkalized cocoa powder, a potassium-based alkali, such as potassium carbonate, may be preferred.

[0040] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in the alkali solution in an amount not exceeding about 7% by weight. For example, based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in an amount not exceeding about 0.2% by weight, about 0.6% by weight, about 1% by weight, about 1.5% by weight, about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, or not exceeding about 7% by weight.

[0041] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in the alkali solution in amounts of about 0.20% by weight to about 7.00% by weight, about 0.60% by weight to about 6.50% by weight, about 1.00% by weight to about 6.00% by weight, about 2.00% by weight to about 5.50% by weight, about 3.00% by weight to about 5.00% by weight, about 4.00% by weight to about 5.00% by weight, or about 4.75% by weight.

[0042] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in amounts from about 0.20 wt% to about 7.00 wt%, from about 0.20 wt% to about 6.00 wt%, from about 0.20 wt% to about 5.00 wt%, from about 0.20 wt% to about 4.00 wt%, from about 0.20 wt% to about 3.00 wt%, from about 0.20 wt% to about 2.00 wt%, from about 0.20 wt% to about 1.00 wt%, from about 0.20 wt% to about 0.60 wt%, or from about 0.20 wt% to about 0.40 wt%.

[0043] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in amounts from about 0.60 wt% to about 7.00 wt%, from about 0.60 wt% to about 6.00 wt%, from about 0.60 wt% to about 5.00 wt%, from about 0.60 wt% to about 4.00 wt%, from about 0.60 wt% to about 3.00 wt%, from about 0.60 wt% to about 2.00 wt%, from about 0.60 wt% to about 1.00 wt%, or from about 0.60 wt% to about 0.80 wt%.

[0044] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in amounts of about 1.00 wt% to about 7.00 wt%, about 1.00 wt% to about 6.00 wt%, about 1.00 wt% to about 5.00 wt%, about 1.00 wt% to about 4.00 wt%, about 1.00 wt% to about 3.00 wt%, about 1.00 wt% to about 2.00 wt%, or about 1.00 wt% to about 1.50 wt%.

[0045] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in amounts of about 2.00 wt% to about 7.00 wt%, about 2.00 wt% to about 6.00 wt%, about 2.00 wt% to about 5.00 wt%, about 2.00 wt% to about 4.00 wt%, about 2.00 wt% to about 3.00 wt%, or about 2.00 wt% to about 2.50 wt%.

[0046] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in an amount of about 4.00% by weight to about 7.00% by weight, about 4.00% by weight to about 6.00% by weight, about 4.00% by weight to about 5.00% by weight, or about 4.00% by weight to about 4.50% by weight.

[0047] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in an amount of about 6.00% by weight to about 7.00% by weight or about 6.00% by weight to about 6.50% by weight.

[0048] Based on the weight of the cocoa powder added to the reaction vessel in step (a), the alkali agent may be present in an amount of about 6.50% by weight to about 7.00% by weight.

[0049] Regarding step (e), the gas in the reaction vessel can be an oxygen-containing gas, including a mixture of oxygen and nitrogen. Advantageously, oxygen-containing gases promote the alkalization reaction.

[0050] The pressure unit provided in this article is the value of absolute pressure, also referred to in the art as "barabsolute", "bar(a)" or "bara".

[0051] The first pressure (P1) can be any pressure greater than 3.0 bar. The first pressure (P1) can be at least about 3.0 bar, about 3.5 bar, about 4.0 bar, about 4.5 bar, about 5.0 bar, about 5.5 bar, about 6.0 bar, about 6.5 bar, about 7.0 bar, about 7.5 bar, about 8.0 bar, about 8.5 bar, about 9.0 bar, about 9.5 bar, or at least about 10.0 bar.

[0052] The first pressure (P1) can be no more than about 3.0 bar, about 3.5 bar, about 4.0 bar, about 4.5 bar, about 5.0 bar, about 5.5 bar, about 6.0 bar, about 6.5 bar, about 7.0 bar, about 7.5 bar, about 8.0 bar, about 8.5 bar, about 9.0 bar, about 9.5 bar, or no more than about 10.0 bar.

[0053] The first pressure (P1) can be about 3.0 bar to about 9.0 bar, about 3.5 bar to about 8.5 bar, about 4.0 bar to about 8.0 bar, about 4.5 bar to about 7.5 bar, about 5.0 bar to about 7.0 bar, about 5.5 bar to about 6.5 bar, or about 6.0 bar.

[0054] The first pressure (P1) can be about 3.0 bar to about 10.0 bar, about 3.0 bar to about 9.0 bar, about 3.0 bar to about 8.0 bar, about 3.0 bar to about 7.0 bar, about 3.0 bar to about 6.0 bar, about 3.0 bar to about 5.0 bar, about 3.0 bar to about 4.0 bar, or about 3.0 bar to about 3.5 bar.

[0055] The first pressure (P1) can be about 4.0 bar to about 10.0 bar, about 4.0 bar to about 9.0 bar, about 4.0 bar to about 8.0 bar, about 4.0 bar to about 7.0 bar, about 4.0 bar to about 6.0 bar, about 4.0 bar to about 5.0 bar, or about 4.0 bar to about 4.5 bar.

[0056] The first pressure (P1) can be about 5.0 bar to about 10.0 bar, about 5.0 bar to about 9.0 bar, about 5.0 bar to about 8.0 bar, about 5.0 bar to about 7.0 bar, about 5.0 bar to about 6.0 bar, or about 5.0 bar to about 5.5 bar.

[0057] The first pressure (P1) can be from about 6.0 bar to about 10.0 bar, from about 6.0 bar to about 9.0 bar, from about 6.0 bar to about 8.0 bar, from about 6.0 bar to about 7.0 bar, or from about 6.0 bar to about 6.5 bar.

[0058] The method may include increasing the pressure in the reaction vessel from about atmospheres to a first pressure (P1) over a period of about 8 minutes to about 28 minutes, about 10 minutes to about 26 minutes, about 12 minutes to about 24 minutes, about 14 minutes to about 22 minutes, about 16 minutes to about 20 minutes, or about 18 minutes.

[0059] The method may include increasing the pressure in the reaction vessel from approximately atmospheric pressure to a first pressure (P1) over a period of at least about 8 minutes, 9 minutes, about 10 minutes, about 11 minutes, about 12 minutes, about 13 minutes, about 14 minutes, about 15 minutes, about 16 minutes, about 17 minutes, about 18 minutes, about 19 minutes, or at least about 20 minutes.

[0060] The method may include increasing the pressure in the reaction vessel from approximately atmospheric pressure to a first pressure (P1) over a period of no more than approximately 8 minutes, 9 minutes, approximately 10 minutes, approximately 11 minutes, approximately 12 minutes, approximately 13 minutes, approximately 14 minutes, approximately 15 minutes, approximately 16 minutes, approximately 17 minutes, approximately 18 minutes, approximately 19 minutes, or no more than approximately 20 minutes.

[0061] The first pressure can be maintained for the first time period (T1).

[0062] The first time period (T1) can be approximately 10 minutes to approximately 60 minutes, approximately 10 minutes to approximately 50 minutes, approximately 10 minutes to approximately 40 minutes, approximately 10 minutes to approximately 30 minutes, approximately 10 minutes to approximately 20 minutes, or approximately 10 minutes to approximately 15 minutes.

[0063] The first time period (T1) can be approximately 15 minutes to approximately 60 minutes, approximately 15 minutes to approximately 50 minutes, approximately 15 minutes to approximately 40 minutes, approximately 15 minutes to approximately 30 minutes, approximately 15 minutes to approximately 25 minutes, or approximately 15 minutes to approximately 20 minutes.

[0064] The first time period (T1) can be approximately 20 minutes to approximately 60 minutes, approximately 20 minutes to approximately 50 minutes, approximately 20 minutes to approximately 40 minutes, approximately 20 minutes to approximately 30 minutes, or approximately 20 minutes to approximately 25 minutes.

[0065] The first time period (T1) can be approximately 30 minutes to approximately 60 minutes, approximately 30 minutes to approximately 50 minutes, approximately 30 minutes to approximately 40 minutes, or approximately 30 minutes to approximately 35 minutes.

[0066] The first time period (T1) can be approximately 40 minutes to approximately 60 minutes, 40 minutes to approximately 50 minutes, or approximately 40 minutes to approximately 45 minutes.

[0067] The first time period (T1) can be approximately 45 minutes to approximately 60 minutes or 45 minutes to approximately 50 minutes.

[0068] The first time period (T1) can be approximately 5 minutes, approximately 10 minutes, approximately 15 minutes, approximately 20 minutes, approximately 25 minutes, approximately 30 minutes, approximately 35 minutes, approximately 40 minutes, approximately 45 minutes, approximately 50 minutes, approximately 55 minutes, or approximately 60 minutes.

[0069] The first time period (T1) can be at least about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, or at least about 60 minutes.

[0070] The first time period (T1) can be no more than about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, or no more than about 60 minutes.

[0071] Those skilled in the art will understand that maintaining pressure for a specific period of time should be understood as the pressure potentially fluctuating from the target pressure. For example, in an embodiment of the invention, where a first pressure (P1) is approximately 6 bar and this is maintained for a first time period (T1) of 30 minutes, it should be understood that this does not necessarily mean that the pressure is exactly 6 bar throughout the entire first time period. As understood in the art, there will be minor pressure fluctuations during the first time period. For example, maintaining the first pressure at 6 bar for 30 minutes could mean maintaining the pressure within, for example, a pressure range of 5.90 to 6.10 bar or 5.85 to 6.05 bar for 30 minutes, which may depend on instrument variations.

[0072] The third pressure (P3) can be any pressure greater than 2.5 bar.

[0073] The third pressure can be at least about 2.5 bar, about 3.0 bar, about 3.5 bar, about 4.0 bar, about 4.5 bar, about 5.0 bar, about 5.5 bar, about 6.0 bar, about 6.5 bar, about 7.0 bar, about 7.5 bar, about 8.0 bar, about 8.5 bar, about 9.0 bar, about 9.5 bar, or at least about 10.0 bar.

[0074] The third pressure can be no more than about 2.5 bar, about 3.0 bar, about 3.5 bar, about 4.0 bar, about 4.5 bar, about 5.0 bar, about 5.5 bar, about 6.0 bar, about 6.5 bar, about 7.0 bar, about 7.5 bar, about 8.0 bar, about 8.5 bar, about 9.0 bar, about 9.5 bar, or no more than about 10.0 bar.

[0075] The third pressure (P3) can be approximately 2.50 bar to approximately 7.0 bar, approximately 2.55 bar to approximately 6.5 bar, approximately 2.60 bar to approximately 6.0 bar, approximately 2.65 bar to approximately 5.5 bar, approximately 2.70 bar to approximately 5.0 bar, approximately 2.75 bar to approximately 4.5 bar, approximately 2.80 bar to approximately 4.0 bar, approximately 2.85 bar to approximately 3.75 bar, approximately 2.90 bar to approximately 3.50 bar, approximately 2.95 bar to approximately 3.25 bar, or approximately 3.0 bar.

[0076] The third pressure (P3) can be approximately 2.5 bar to approximately 10.0 bar, approximately 2.5 bar to approximately 9.0 bar, approximately 2.5 bar to approximately 8.0 bar, approximately 2.5 bar to approximately 7.0 bar, approximately 2.5 bar to approximately 6.0 bar, approximately 2.5 bar to approximately 5.5 bar, approximately 2.5 bar to approximately 5.0 bar, approximately 2.5 bar to approximately 4.0 bar, or approximately 2.5 bar to approximately 3.5 bar.

[0077] The third pressure (P3) can be approximately 3.0 bar to approximately 10.0 bar, approximately 3.0 bar to approximately 9.0 bar, approximately 3.0 bar to approximately 8.0 bar, approximately 3.0 bar to approximately 7.0 bar, approximately 3.0 bar to approximately 6.0 bar, approximately 3.0 bar to approximately 5.0 bar, approximately 3.0 bar to approximately 4.0 bar, or approximately 3.0 bar to approximately 3.5 bar.

[0078] The third pressure (P3) can be approximately 3.5 bar to approximately 10.0 bar, approximately 3.5 bar to approximately 9.0 bar, approximately 3.5 bar to approximately 8.0 bar, approximately 3.5 bar to approximately 7.0 bar, approximately 3.5 bar to approximately 6.0 bar, approximately 3.5 bar to approximately 5.5 bar, approximately 3.5 bar to approximately 5.0 bar, or approximately 3.5 bar to approximately 4.0 bar.

[0079] The third pressure (P3) can be approximately 4.0 bar to approximately 10.0 bar, approximately 4.0 bar to approximately 9.0 bar, approximately 4.0 bar to approximately 8.0 bar, approximately 4.0 bar to approximately 7.0 bar, approximately 4.0 bar to approximately 6.0 bar, approximately 4.0 bar to approximately 5.0 bar, or approximately 4.0 bar to approximately 4.5 bar.

[0080] The third pressure (P3) can be from about 5.0 bar to about 10.0 bar, from about 5.0 bar to about 9.0 bar, from about 5.0 bar to about 8.0 bar, from about 5.0 bar to about 7.0 bar, from about 5.0 bar to about 6.0 bar, or from about 5.0 bar to about 5.5 bar.

[0081] The third pressure (P3) can be from about 6.0 bar to about 10.0 bar, from about 6.0 bar to about 9.0 bar, from about 6.0 bar to about 8.0 bar, from about 6.0 bar to about 7.0 bar, or from about 6.0 bar to about 6.5 bar.

[0082] The third pressure (P3) can be maintained for the third time period (T3).

[0083] The third time period (T3) can be approximately 5 minutes to approximately 120 minutes, approximately 10 minutes to approximately 115 minutes, approximately 15 minutes to approximately 110 minutes, approximately 20 minutes to approximately 105 minutes, approximately 25 minutes to approximately 100 minutes, approximately 30 minutes to approximately 95 minutes, approximately 35 minutes to approximately 90 minutes, approximately 40 minutes to approximately 85 minutes, approximately 45 minutes to approximately 80 minutes, approximately 50 minutes to approximately 75 minutes, approximately 50 minutes to approximately 70 minutes, approximately 55 minutes to approximately 65 minutes, approximately 58 minutes to approximately 62 minutes, or approximately 60 minutes.

[0084] The third time period (T3) can be approximately 10 minutes to approximately 120 minutes, approximately 10 minutes to approximately 100 minutes, approximately 10 minutes to approximately 80 minutes, approximately 10 minutes to approximately 60 minutes, approximately 10 minutes to approximately 40 minutes, approximately 10 minutes to approximately 20 minutes, or approximately 10 minutes to approximately 15 minutes.

[0085] The third time period (T3) can be approximately 15 minutes to approximately 120 minutes, approximately 15 minutes to approximately 100 minutes, approximately 15 minutes to approximately 80 minutes, approximately 15 minutes to approximately 60 minutes, approximately 15 minutes to approximately 40 minutes, approximately 15 minutes to approximately 25 minutes, or approximately 15 minutes to approximately 20 minutes.

[0086] The third time period (T3) can be approximately 20 minutes to approximately 120 minutes, approximately 20 minutes to approximately 110 minutes, approximately 20 minutes to approximately 100 minutes, approximately 20 minutes to approximately 90 minutes, approximately 20 minutes to approximately 80 minutes, approximately 20 minutes to approximately 70 minutes, approximately 20 minutes to approximately 60 minutes, approximately 20 minutes to approximately 50 minutes, approximately 20 minutes to approximately 40 minutes, approximately 20 minutes to approximately 30 minutes, or approximately 20 minutes to approximately 25 minutes.

[0087] The third time period (T3) can be approximately 25 minutes to approximately 120 minutes, approximately 25 minutes to approximately 110 minutes, approximately 25 minutes to approximately 100 minutes, approximately 25 minutes to approximately 90 minutes, approximately 25 minutes to approximately 80 minutes, approximately 25 minutes to approximately 70 minutes, approximately 25 minutes to approximately 60 minutes, approximately 25 minutes to approximately 50 minutes, approximately 25 minutes to approximately 40 minutes, or approximately 25 minutes to approximately 30 minutes.

[0088] The third time period (T3) can be approximately 30 minutes to approximately 120 minutes, approximately 30 minutes to approximately 100 minutes, approximately 30 minutes to approximately 80 minutes, approximately 30 minutes to approximately 60 minutes, approximately 30 minutes to approximately 40 minutes, or approximately 30 minutes to approximately 35 minutes.

[0089] The third time period (T3) can be approximately 35 minutes to approximately 120 minutes, approximately 35 minutes to approximately 100 minutes, approximately 35 minutes to approximately 80 minutes, approximately 35 minutes to approximately 60 minutes, or approximately 35 minutes to approximately 40 minutes.

[0090] The third time period (T3) can be approximately 40 minutes to approximately 120 minutes, approximately 40 minutes to approximately 100 minutes, approximately 40 minutes to approximately 80 minutes, approximately 40 minutes to approximately 60 minutes, approximately 40 minutes to approximately 50 minutes, or approximately 40 minutes to approximately 45 minutes.

[0091] The third time period (T3) can be approximately 50 minutes to approximately 120 minutes, approximately 50 minutes to approximately 100 minutes, approximately 50 minutes to approximately 80 minutes, approximately 50 minutes to approximately 70 minutes, approximately 50 minutes to approximately 65 minutes, approximately 50 minutes to approximately 60 minutes, or approximately 50 minutes to approximately 55 minutes.

[0092] The third time period (T3) can be approximately 60 minutes to approximately 120 minutes, approximately 60 minutes to approximately 100 minutes, approximately 60 minutes to approximately 80 minutes, approximately 60 minutes to approximately 70 minutes, or approximately 60 minutes to approximately 65 minutes.

[0093] The third time period (T3) can be approximately 70 minutes to approximately 120 minutes, approximately 70 minutes to approximately 110 minutes, approximately 70 minutes to approximately 100 minutes, approximately 70 minutes to approximately 90 minutes, approximately 70 minutes to approximately 85 minutes, approximately 70 minutes to approximately 80 minutes, or approximately 70 minutes to approximately 75 minutes.

[0094] The third time period (T3) can be approximately 5 minutes, approximately 10 minutes, approximately 15 minutes, approximately 20 minutes, approximately 25 minutes, approximately 30 minutes, approximately 35 minutes, approximately 40 minutes, approximately 45 minutes, approximately 50 minutes, approximately 55 minutes, approximately 60 minutes, 65 minutes, or approximately 70 minutes.

[0095] The third time period (T3) can be at least about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, or at least about 60 minutes.

[0096] The third time period (T3) can be no more than about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, about 60 minutes, 65 minutes, about 70 minutes, about 75 minutes, about 80 minutes, or no more than about 85 minutes.

[0097] The first pressure (P1) can be approximately 0.5 times, approximately 1.0 times, approximately 1.5 times, approximately 2.0 times, approximately 2.5 times, approximately 3.0 times, approximately 3.5 times, approximately 4.0 times, approximately 4.5 times, or approximately 5.0 times the third pressure (P3).

[0098] The first pressure (P1) can be at least about 0.5 times, about 1.0 times, about 1.5 times, about 2.0 times, about 2.5 times, about 3.0 times, about 3.5 times, about 4.0 times, about 4.5 times, or at least about 5.0 times the third pressure (P3).

[0099] The first pressure (P1) can be no more than about 0.5 times, about 1.0 times, about 1.5 times, about 2.0 times, about 2.5 times, about 3.0 times, about 3.5 times, about 4.0 times, about 4.5 times, or no more than about 5.0 times the third pressure (P3).

[0100] The first pressure (P1) can be about 0.25 to about 5.0 times, about 0.50 to about 4.5 times, about 0.75 to about 4.0 times, about 1.0 to about 3.5 times, about 1.5 to about 3.0 times, about 1.5 to about 2.5 times, or about 2.0 times the third pressure (P3).

[0101] The first pressure (P1) may be about 0.50 to about 5.0 times, about 0.50 to about 4.0 times, about 0.50 to about 3.0 times, about 0.50 to about 2.0 times, about 0.50 to about 1.0 times, or about 0.50 to about 0.75 times of the third pressure (P3).

[0102] The first pressure (P1) may be about 1.0 to about 5.0 times, about 1.0 to about 4.0 times, about 1.0 to about 3.0 times, about 1.0 to about 2.0 times, or about 1.0 to about 1.5 times the third pressure (P3).

[0103] The first pressure (P1) can be about 2.0 to about 5.0 times, about 2.0 to about 4.0 times, about 2.0 to about 3.0 times, or about 2.0 to about 2.5 times the third pressure (P3).

[0104] The first pressure (P1) can be about 3.0 to about 5.0 times, about 3.0 to about 4.0 times, or about 3.0 to about 3.5 times the third pressure (P3).

[0105] The first pressure (P1) can be about 4.0 to about 5.0 times the third pressure (P3), or about 4.0 to about 4.5 times the third pressure (P3).

[0106] The third pressure (P3) can be approximately 0.5 times, 1.0 times, 1.5 times, 2.0 times, 2.5 times, 3.0 times, 3.5 times, 4.0 times, 4.5 times, or 5.0 times the first pressure (P1).

[0107] The third pressure (P3) may be no more than about 0.5 times, about 1.0 times, about 1.5 times, about 2.0 times, about 2.5 times, about 3.0 times, about 3.5 times, about 4.0 times, about 4.5 times, or no more than about 5.0 times the first pressure (P1).

[0108] The third pressure (P3) may be about 0.25 to about 5.0 times, about 0.5 to about 4.5 times, about 0.75 to about 4.0 times, about 1.0 to about 3.5 times, about 1.5 to about 3.0 times, about 1.5 to about 2.5 times, or about 2.0 times the first pressure (P1).

[0109] The third pressure (P3) may be about 0.50 to about 5.0 times, about 0.50 to about 4.0 times, about 0.50 to about 3.0 times, about 0.50 to about 2.0 times, about 0.50 to about 1.0 times, or about 0.50 to about 0.75 times the first pressure (P1).

[0110] The third pressure (P3) may be about 1.0 to about 5.0 times, about 1.0 to about 4.0 times, about 1.0 to about 3.0 times, about 1.0 to about 2.0 times, or about 1.0 to about 1.5 times the first pressure (P1).

[0111] The third pressure (P3) may be about 2.0 to about 5.0 times, about 2.0 to about 4.0 times, about 2.0 to about 3.0 times, or about 2.0 to about 2.5 times the first pressure (P1).

[0112] The first pressure (P1) and the third pressure (P3) can be essentially the same.

[0113] The first time period (T1) can be approximately 0.5 times, 1.0 times, 1.5 times, 2.0 times, 2.5 times, 3.0 times, 3.5 times, 4.0 times, 4.5 times, or 5.0 times that of the third time period (T3).

[0114] The first time period (T1) can be no more than approximately 0.5 times, approximately 1.0 times, approximately 1.5 times, approximately 2.0 times, approximately 2.5 times, approximately 3.0 times, approximately 3.5 times, approximately 4.0 times, approximately 4.5 times, or no more than approximately 5.0 times that of the third time period (T3).

[0115] The first time period (T1) can be approximately 0.25 times to approximately 5.0 times, approximately 0.5 times to approximately 4.5 times, approximately 0.75 times to approximately 4.0 times, approximately 1.0 times to approximately 3.5 times, approximately 1.5 times to approximately 3.0 times, approximately 1.5 times to approximately 2.5 times, or approximately 2.0 times of the third time period (T3).

[0116] The first time period (T1) can be approximately 0.50 times to approximately 5.0 times, approximately 0.50 times to approximately 4.0 times, approximately 0.50 times to approximately 3.0 times, approximately 0.50 times to approximately 2.0 times, approximately 0.50 times to approximately 1.0 times, or approximately 0.50 times to approximately 0.75 times that of the third time period (T3).

[0117] The third time period (T3) can be no more than approximately 0.5 times, approximately 1.0 times, approximately 1.5 times, approximately 2.0 times, approximately 2.5 times, approximately 3.0 times, approximately 3.5 times, approximately 4.0 times, approximately 4.5 times, or no more than approximately 5.0 times that of the first time period (T1).

[0118] The third time period (T3) can be approximately 0.25 times to approximately 5.0 times, approximately 0.5 times to approximately 4.5 times, approximately 0.75 times to approximately 4.0 times, approximately 1.0 times to approximately 3.5 times, approximately 1.5 times to approximately 3.0 times, approximately 1.5 times to approximately 2.5 times, or approximately 2.0 times of the first time period (T1).

[0119] The first time period (T1) and the third time period (T3) can be basically the same.

[0120] The second pressure (P2) can be any pressure lower than the first pressure (P1) and the third pressure (P3).

[0121] The second pressure (P2) can be approximately 0.1 bar, approximately 0.2 bar, approximately 0.3 bar, approximately 0.4 bar, approximately 0.5 bar, approximately 1.0 bar, approximately 1.5 bar, approximately 2.0 bar, approximately 2.5 bar, or approximately 3.0 bar.

[0122] The second pressure (P2) can be no more than about 0.1 bar, about 0.2 bar, about 0.3 bar, about 0.4 bar, about 0.5 bar, about 1.0 bar, about 1.5 bar, about 2.0 bar, about 2.5 bar, or about 3.0 bar.

[0123] The second pressure (P2) can be from about 0.1 bar to about 3.0 bar, from about 0.1 bar to about 2.0 bar, from about 0.1 bar to about 1.0 bar, or from about 0.1 bar to about 0.5 bar.

[0124] The second pressure (P2) can be from about 0.2 bar to about 3.0 bar, from about 0.2 bar to about 2.0 bar, from about 0.2 bar to about 1.0 bar, or from about 0.2 bar to about 0.5 bar.

[0125] The second pressure (P2) can be about 0.4 bar to about 3.0 bar, about 0.4 bar to about 2.0 bar, about 0.4 bar to about 1.0 bar, or about 0.4 bar to about 0.5 bar.

[0126] The second pressure (P2) can be from about 1.0 bar to about 3.0 bar, from about 1.0 bar to about 2.0 bar, or from about 1.0 bar to about 1.5 bar.

[0127] The second pressure (P2) can be from about 1.5 bar to about 3.0 bar or from about 1.5 bar to about 2.0 bar.

[0128] The second pressure (P2) can be about 2.0 bar to about 3.0 bar or about 2.0 bar to about 2.5 bar.

[0129] The second pressure (P2) can be from about 2.5 bar to about 9.0 bar.

[0130] The second pressure (P2) can be from about 3.0 bar to about 9.0 bar.

[0131] The second pressure (P2) can be from about 3.5 bar to about 9.0 bar.

[0132] The second pressure (P2) can be from about 4.0 bar to about 9.0 bar.

[0133] The second pressure (P2) can be atmospheric pressure.

[0134] The second pressure (P2) can be lower than atmospheric pressure.

[0135] The second pressure (P2) can be the lowest pressure value that is less than the first pressure and the third pressure and occurs within the pressure range between the first pressure and the third pressure.

[0136] The method may include reducing the pressure from a first pressure (P1) to a second pressure (P2) over a period of approximately 25 minutes to approximately 55 minutes, approximately 28 minutes to approximately 52 minutes, approximately 30 minutes to approximately 50 minutes, approximately 32 minutes to approximately 48 minutes, approximately 34 minutes to approximately 46 minutes, approximately 36 minutes to approximately 44 minutes, approximately 38 minutes to approximately 42 minutes, or approximately 40 minutes.

[0137] The method may include reducing the pressure from a first pressure (P1) to a second pressure (P2) over a period of approximately 25 minutes, approximately 30 minutes, approximately 35 minutes, approximately 40 minutes, approximately 45 minutes, approximately 50 minutes, or approximately 55 minutes.

[0138] The method may include reducing the pressure from a first pressure (P1) to a second pressure (P2) over a period of at least about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, or at least about 55 minutes.

[0139] The method may include reducing the pressure from a first pressure (P1) to a second pressure (P2) over a period of no more than about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, or no more than about 55 minutes.

[0140] The method may include increasing the pressure from a second pressure (P2) to a third pressure (P3) over a period of about 2 minutes to about 18 minutes, about 4 minutes to about 16 minutes, about 6 minutes to about 14 minutes, about 8 minutes to about 12 minutes, or about 10 minutes.

[0141] The second time period (T2) can define the duration of the second pressure (P2). The second time period (T2) can be about 0.1 minutes to about 100 minutes, about 0.2 minutes to about 95 minutes, about 0.3 minutes to about 90 minutes, about 0.4 minutes to about 85 minutes, about 0.5 minutes to about 85 minutes, about 1 minute to about 80 minutes, about 2 minutes to about 75 minutes, about 3 minutes to about 70 minutes, about 4 minutes to about 65 minutes, or about 5 minutes to about 60 minutes.

[0142] The second time period (T2) can be from about 0.1 minutes to about 20 minutes, from about 0.1 minutes to about 15 minutes, from about 0.1 minutes to about 10 minutes, from about 0.1 minutes to about 5 minutes, from about 0.1 minutes to about 4 minutes, from about 0.1 minutes to about 3 minutes, from about 0.1 minutes to about 2 minutes, from about 0.1 minutes to about 1 minute, or from about 0.1 minutes to about 0.5 minutes.

[0143] The second time period (T2) can be approximately 0.5 minutes to approximately 20 minutes, approximately 0.5 minutes to approximately 15 minutes, approximately 0.5 minutes to approximately 10 minutes, approximately 0.5 minutes to approximately 5 minutes, approximately 0.5 minutes to approximately 4 minutes, approximately 0.5 minutes to approximately 3 minutes, approximately 0.5 minutes to approximately 2 minutes, or approximately 0.5 minutes to approximately 1 minute.

[0144] The second time period (T2) can be approximately 1 minute to approximately 20 minutes, approximately 1 minute to approximately 15 minutes, approximately 1 minute to approximately 10 minutes, approximately 1 minute to approximately 5 minutes, approximately 1 minute to approximately 4 minutes, approximately 1 minute to approximately 3 minutes, or approximately 1 minute to approximately 2 minutes.

[0145] The second time period (T2) can be approximately 2 minutes to approximately 20 minutes, approximately 2 minutes to approximately 15 minutes, approximately 2 minutes to approximately 10 minutes, approximately 2 minutes to approximately 5 minutes, approximately 2 minutes to approximately 4 minutes, or approximately 2 minutes to approximately 3 minutes.

[0146] The second time period (T2) can be approximately 4 minutes to approximately 20 minutes, approximately 4 minutes to approximately 15 minutes, approximately 4 minutes to approximately 10 minutes, or approximately 4 minutes to approximately 5 minutes.

[0147] The second time period (T2) can be approximately 0.1 minutes, approximately 0.2 minutes, approximately 0.4 minutes, approximately 1 minute, approximately 1.5 minutes, approximately 2.0 minutes, approximately 3.0 minutes, approximately 4.0 minutes, approximately 5.0 minutes, approximately 10 minutes, approximately 20 minutes, approximately 40 minutes, or approximately 60 minutes.

[0148] The second time period (T2) can be at least about 0.1 minutes, about 0.2 minutes, about 0.4 minutes, about 1 minute, about 1.5 minutes, about 2.0 minutes, about 3.0 minutes, about 4.0 minutes, about 5 minutes, about 10 minutes, about 20 minutes, about 40 minutes, or at least about 60 minutes.

[0149] The second time period (T2) can be no more than about 0.1 minutes, about 0.2 minutes, about 0.4 minutes, about 1 minute, about 1.5 minutes, about 2.0 minutes, about 3.0 minutes, about 4.0 minutes, about 5 minutes, about 10 minutes, about 20 minutes, about 40 minutes, or no more than about 60 minutes.

[0150] The first pressure, second pressure, and third pressure can refer to the target pressure in the reaction vessel, and once the stable or target pressure is reached, it can be measured as the average pressure in the reaction vessel.

[0151] The method of the present invention may include one or more additional steps. These steps may be performed before, simultaneously with, or after any of the steps described above.

[0152] The alkalization of cocoa material begins when the alkali solution is added to the reaction vessel and ends when the reaction stops (i.e., the reaction vessel is depressurized (to atmospheric pressure) and the alkalized cocoa powder is discharged from the reaction vessel).

[0153] Prior to step (a), the reaction vessel may be preheated. Advantageously, this prevents condensation from forming on the inner surface of the reaction vessel during the first pressure step (step (c)), which would increase drying time. The reaction vessel may be preheated to a jacket temperature above 100°C. The jacket temperature refers to the temperature of the reactor jacket that at least partially, preferably substantially, surrounds the reaction vessel, and thus enables the contents of the reaction vessel to be heated (or cooled) by allowing uniform heat exchange between the heating / cooling medium (e.g., a fluid circulating within the jacket) and the walls of the reaction vessel.

[0154] The cocoa powder added to the reaction vessel in step (a) may be derived from the group consisting of: cocoa chips, such as ground cocoa chips, cocoa shells, partially alkalized cocoa powder, cocoa fiber, carob pods, carob pod pulp, roasted carob pods, and combinations thereof.

[0155] After step (a) but before step (b), a sample of cocoa powder in the reaction vessel may be mixed under heating. The cocoa powder sample may be heated to a temperature of approximately 50°C to approximately 100°C, approximately 60°C to approximately 90°C, approximately 70°C to approximately 80°C, or approximately 75°C. This temperature may refer to the target temperature of the cocoa powder, and once a stable temperature is reached, it can be measured as the average temperature of the cocoa powder. The sample of cocoa powder in the reaction vessel may be mixed under heating for at least 3 minutes, preferably for a period of approximately 3 minutes to approximately 10 minutes. Advantageously, mixing and heating the sample of cocoa powder prevents or at least significantly reduces the formation of cocoa powder lumps, which may have an adverse effect on the efficiency of the alkalization reaction.

[0156] Cocoa powder can be heated using any method available to those skilled in the art. For example, it can be heated by injecting hot air or steam into the reaction vessel and / or by contact heating, such as transferring heat to the reaction vessel wall with a heated reaction vessel sheath.

[0157] Step (b) may include mixing the alkali solution and cocoa powder under heating. The mixture of cocoa powder and alkali solution may be mixed at a temperature of about 70°C to about 100°C or about 80°C to about 90°C.

[0158] Advantageously, mixing ensures that the alkali solution is well dispersed in the cocoa powder.

[0159] Mixing can be continuous during the alkalization reaction. The alkalization reaction can begin when the alkali solution is added to the reaction vessel and thus to the cocoa powder.

[0160] In step (c), the gas can be vapor. Advantageously, vapor increases the moisture content of the reaction mixture of alkali solution and cocoa powder, promoting the color development reaction in the cocoa powder. Therefore, the alkalization reaction can produce alkalized cocoa powder with a deeper color.

[0161] Steps (a), (b), (c), (d) and / or (e) can be performed without continuous airflow.

[0162] Steps (a), (b), (c), (d) and / or (e) can be performed in less than approximately 15m 3 / hr, approximately 12m 3 / hr, approximately 10m 3 / hr, approximately 8m 3 / hr, approximately 6m 3 / hr, approximately 5m 3 / hr, approximately 3m 3 / hr, approximately 2m 3 / hr, approximately 1.5m 3 / hr, approximately 1m 3 / hr, approximately 0.5m 3 / hr, less than approximately 0.2 3 / hr or less than approximately 0.1m 3 It is carried out under an airflow of / hr.

[0163] "Continuous gas flow" means that air or any other suitable gas (e.g., oxygen-enriched air or nitrogen) can enter and exit the reaction vessel. In the prior art, typically, the reaction is carried out under a continuous gas flow at a substantially constant rate for the duration of the reaction (i.e., from the time the alkalizing agent is added).

[0164] In step (d), gas can be released from the reaction vessel by venting the gas out of the container, such that the pressure (P2) in the reaction vessel is less than the first pressure (P1) and the third pressure (P3). The second pressure (P2) can be atmospheric pressure. Step (d) can be a depressurization step in the reaction vessel.

[0165] Step (e) can be performed under a continuous airflow. The velocity of the continuous airflow can be approximately 30 m / s. 3 / hr to approximately 70m 3 / hr, approximately 35m 3 / hr to approximately 65m 3 / hr, approximately 40m 3 / hr to approximately 60m 3 / hr, approximately 45m 3 / hr to approximately 55m 3 / hr or approximately 50m 3 / hr.

[0166] The velocity of the continuous airflow can be approximately 1.0 m. 3 / hr, approximately 1.5m 3 / hr, approximately 2m 3 / hr, approximately 2.5m 3 / hr, approximately 3.0m 3 / hr, approximately 4.0m 3 / hr, approximately 5.0m 3 / hr, approximately 6.0m 3 / hr, approximately 8.0m 3 / hr, approximately 9.0m 3 / hr or approximately 10.0m 3 / hr.

[0167] The velocity of the continuous airflow can be less than approximately 1.0 m. 3 / hr, approximately 1.5m 3 / hr, approximately 2m 3 / hr, approximately 2.5m 3 / hr, approximately 3.0m 3 / hr, approximately 4.0m 3 / hr, approximately 5.0m 3 / hr, approximately 6.0m 3 / hr, approximately 8.0m 3 / hr, approximately 9.0m 3 / hr or less than approximately 10.0m 3 / hr.

[0168] The velocity of the continuous airflow can be approximately 1.0 m. 3 / hr to approximately 10.0m 3 / hr, approximately 3.0m 3 / hr to approximately 7.0m 3 / hr or approximately 5.0m 3 / hr.

[0169] The velocity of the continuous airflow can be approximately 1.0 m. 3 / hr to approximately 10.0m 3 / hr, approximately 1.0m 3 / hr to approximately 8.0m 3 / hr, approximately 1.0m 3 / hr to approximately 6.0m 3 / hr, approximately 1.0m 3 / hr to approximately 5.0m 3 / hr, approximately 1.0m 3 / hr to approximately 4.0m 3 / hr, approximately 1.0m 3 / hr to approximately 3.0m 3 / hr or approximately 1.0m3 / hr to approximately 2.0m 3 / hr.

[0170] Favorably, it has been found that approximately 1.0m 3 / hr to approximately 10.0m 3 / hr or 30m 3 / hr to approximately 70m 3 A flow rate of / hr can advantageously influence the color of alkalized cocoa powder, resulting in a darker color. Advantageously, it is believed that carrying out step (e) under a continuous flow produces a suitable dark-colored alkalized cocoa powder with a strong flavor and relatively low pH. Thus, these properties of alkalized cocoa powder can be produced without carrying out the entire alkalization reaction under a continuous flow or without using a higher concentration of alkali.

[0171] Following step (e), the method may include an additional step, step (f). Step (f) may include venting air out of the reaction vessel to restore the pressure in the reaction vessel to atmospheric pressure.

[0172] Following step (f), the method may include an additional step, step (g). Step (g) may include applying a vacuum to the reaction vessel. Advantageously, the vacuum can remove moisture from the reaction vessel. The vacuum may be interrupted, and an operator may remove a sample of the alkalized cocoa powder to measure its moisture content. If the moisture content is too high (e.g., above 5%), the operator may reapply the vacuum to remove additional moisture. When applying the vacuum, it is advantageous to apply a slow, ramped step to prevent alkalized cocoa powder particles from being drawn into the reaction vessel's discharge line or the like.

[0173] Step (g) may include applying a vacuum to the reaction vessel to reduce the moisture content in the alkalized cocoa powder to no more than about 5% by weight, about 4% by weight, about 3% by weight, about 2% by weight, or no more than about 1% by weight based on the weight of the alkalized cocoa powder.

[0174] Following step (g), the method may include an additional step, step (h). Step (h) may include cooling the alkalized cocoa powder by passing cold water through a reactor jacket that at least partially, preferably substantially, surrounds the reaction vessel. Advantageously, this prevents the risk of alkalized cocoa powder leaking out at high temperatures, which could potentially injure operators.

[0175] Following step (h), the method may include an additional step, step (i). Step (i) may include draining or emptying the alkalized cocoa powder from the reaction vessel.

[0176] The alkalized cocoa powder can be in compacted form. Therefore, after step (i), the method may include an additional step, step (j). Step (j) may include grinding (or milling) the compacted alkalized cocoa powder to reduce its particle size. A classifying mill, such as a jet mill or other dry mill, can be used to grind or mill the compacted alkalized cocoa powder.

[0177] According to a second aspect of the present invention, an alkalized cocoa powder prepared by the method of the first aspect of the present invention is provided.

[0178] Alkalized cocoa powder can have a color L value of about 17.0 to about 26.0, as measured by the white diluent method.

[0179] The color of cocoa powder can be represented using the Hunter color coordinate scale or the CIE 1976 (CIELAB) color system, which uses three coordinates (or values) to define the color profile of cocoa powder. The L coordinate represents lightness and can take values ​​between 0 (for black) and 100 (for white); the a value represents the red component (a>0); and the b value represents the yellow component (b>0).

[0180] Advantageously, a color L value of about 17.0 to about 26.0 indicates cocoa powder with a deeper (i.e., blacker) or at least more "reddish-brown" color. Therefore, cocoa powder according to some embodiments of the present invention is suitable for producing food or beverage products with a customized color profile.

[0181] Alkalized cocoa powder with a color L value of about 17.0 to about 26.0 is further advantageous because it can be used alone or mixed with other cocoa powders to produce food and beverage products with customized color and flavor profiles. Advantageously, alkalized cocoa powder can be used to reduce costs or increase cost margins, as a smaller amount of alkalized cocoa powder can achieve the same color effect as a larger amount of standard non-alkalized cocoa powder.

[0182] Advantageously, in embodiments with a color L value of about 17.0 to about 26.0, the alkalized cocoa powder of the present invention has a dark color (i.e., tending towards black using the CIELAB color space) and can be produced in the absence of an ammonia-based alkali or a significant amount of a relatively weak alkali (such as sodium hydroxide). Therefore, the alkalized cocoa powder can provide an advantageous alternative to prior art alkalized cocoa powder, which is formed using an ammonia-based alkali or a significant amount of a relatively weak alkali (such as sodium hydroxide), and thus may include a significant sodium concentration due to the large amount of sodium-based alkali used in the production of the alkalized cocoa powder.

[0183] Alkalized cocoa powder may have a color L value of about 17.0, about 17.5, about 18.0, about 18.5, about 19.0, about 19.5, about 20.0, about 20.5, about 21.0, about 21.5, about 22.0, about 22.5, about 23.0, about 23.5, about 24.0, about 24.5, about 25.0, about 25.5 or about 26.0.

[0184] Alkalized cocoa powder may have a color L value of about 17.0 to about 26.0, about 17.0 to about 25.5, about 17.0 to about 25.0, about 17.0 to about 24.5, about 17.0 to about 24.0, about 17.0 to about 23.5, about 17.0 to about 23.0, about 17.0 to about 22.5, about 17.0 to about 22.0, about 17.0 to about 21.5, about 17.0 to about 21.0, about 17.0 to about 20.5, about 17.0 to about 20.0, about 17.0 to about 19.5, about 17.0 to about 19.0, about 17.0 to about 18.5, about 17.0 to about 18.0, or about 17.0 to about 17.5.

[0185] Alkalized cocoa powder may have a color L value of about 18.0 to about 26.0, about 18.0 to about 25.0, about 18.0 to about 24.0, about 18.0 to about 23.0 or about 18.0 to about 22.0.

[0186] Alkalized cocoa powder may have a color L value of about 19.0 to about 26.0, about 19.0 to about 25.0, about 19.0 to about 24.0, about 19.0 to about 23.0 or about 19.0 to about 22.0.

[0187] Alkalized cocoa powder may have a color L value of about 20.0 to about 26.0, about 20.0 to about 25.0, about 20.0 to about 24.0 or about 20.0 to about 23.0.

[0188] Alkalized cocoa powder may have a color L value of about 21.0 to about 26.0, about 21.0 to about 25.0, or about 21.0 to about 24.0.

[0189] Alkalized cocoa powder may have a color L value of about 22.0 to about 26.0, about 22.0 to about 25.0, or about 22.0 to about 24.0.

[0190] Alkalized cocoa powder may have a color L value of about 23.0 to about 26.0, about 23.0 to about 25.0, or about 23.0 to about 24.0.

[0191] Alkalized cocoa powder may have a color L value of about 24.0 to about 26.0, about 24.0 to about 25.0, or about 24.0 to about 24.5.

[0192] Alkalized cocoa powder can have a color L value of about 25.0 to about 26.0 or about 25.0 to about 25.5.

[0193] Alkalized cocoa powder can have a color L value of about 25.5 to about 26.0.

[0194] Methods for measuring color L value - White diluent method

[0195] Overview

[0196] Guar gum solution

[0197] Guar gum solution is prepared by combining 4.0g sodium chloride in 390g deionized water with 4.00g guar gum in 10ml ethanol at room temperature and ambient pressure.

[0198] corn starch solution

[0199] The corn starch solution was prepared by slowly adding 100g of corn starch to 100g of deionized water while mixing at room temperature and ambient pressure.

[0200] White diluent solution

[0201] Then, the guar gum solution and corn starch solution were combined and mixed at room temperature and ambient pressure to form a white diluent solution.

[0202] Preparation of alkalized cocoa powder

[0203] The alkalized cocoa powder sample was prepared according to the following method:

[0204] A. Turn on the water-filled heating bath and heat the water to 60°C;

[0205] B. Place the beaker containing excess deionized water for multiple analyses in a water bath;

[0206] C. Insert the thermometer into a beaker containing water to monitor the temperature;

[0207] D. As an alternative, mix a sufficient volume of freshly boiled deionized water with cold water until a temperature of 60°C is reached;

[0208] E. Weigh 2.0 + / - 0.02 g of cocoa powder into a 250 ml plastic sample container with a metal screw cap;

[0209] F. Using an automated 2ml-20ml pipette, transfer 10ml of 60℃ deionized water from a beaker to a plastic sample container containing cocoa powder;

[0210] G. Use a spatula to mix the cocoa powder and water into a smooth paste. Ensure all powder is incorporated into the paste, as any non-suspended powder will introduce measurement errors;

[0211] H. Place the plastic sample container containing the cocoa paste on a regular balance;

[0212] 1. Zero the balance and add 100g of white diluent solution to the plastic sample container. Screw the lid back onto the container. Homogenize the sample by vigorous shaking to ensure complete dispersion. Before analyzing the solution, ensure that no black cocoa paste adheres to the sides or bottom of the cup / beaker.

[0213] The sample was then analyzed using a spectrophotometer (Konica Minolta CM5 or HunterLab Colorquest XE), excluding specular reflections.

[0214] Instrument parameter settings

[0215] Geometric conditions: diffused lighting, 8° viewing angle

[0216] Standard Observer: CIELAB 10°

[0217] Standard light source: D65

[0218] Measurement mode: Reflection, excluding specular reflection

[0219] Color spaces: L*, a*, b*

[0220] Port: 30mm (Minolta CM 5)

[0221] Port: Large port (Colorquest XE)

[0222] Diffuse light is collected, and standard color values ​​X, Y, and Z (Y, x, y, depending on the instrument) are calculated from the obtained spectral data. These parameters are then converted into color parameters L, a, and b according to the CIE LAB system.

[0223] Definition of CIE LAB system

[0224] The color of a product is indicated by the following parameters:

[0225] L, brightness (a scale from 0 = dark to 100 = white).

[0226] a, Red-Green Scale (+a represents red; -a represents green; the higher the value, the stronger the color perception effect).

[0227] b, Yellow-Blue scale (+b represents yellow; -b represents blue; the higher the value, the stronger the color perception effect).

[0228] Analytical quality control

[0229] A batch of high-flavor cocoa (HFC) powder with known measured L values ​​should be reserved as a comparison sample for quality control (QC) checks on the sample determination. The L values ​​should be measured using the instrument parameters defined above. The HFC powder used can be supplied independently by the user's laboratory, or, for best practice, the powder should be supplied by Mondelez or the manufacturer and used by both Mondelez and the manufacturer for QC purposes. A fresh QC sample must be prepared for each new batch of white diluent to assess proper sample preparation. A Shewhart chart should be used to track the measured L values ​​to determine if they show a trend over time, ensure consistency with previous results, and determine if a QC batch of powder needs to be replaced.

[0230] Alkalized cocoa powder can have a pH of about 6.00 to about 8.00.

[0231] The pH of approximately 6.00 to approximately 8.00 is relatively low compared to the known pH of alkalized cocoa powder.

[0232] Advantageously, alkalized cocoa powder with a pH of about 6.00 to about 8.00 does not exhibit an undesirable powdery taste and mouthfeel, which is common for alkalized cocoa powder with a pH higher than about 8.00. Furthermore, this alkalized cocoa powder does not have an unpleasant alkaline odor or taste, which is often discernible for alkalized cocoa powder with a higher pH.

[0233] Furthermore, although the pH of the alkalized cocoa powder of the present invention is relatively low, the cocoa material is sufficiently alkalized to obtain the beneficial properties of the alkalized cocoa powder. Thus, the alkalized cocoa powder can benefit from exhibiting a deeper (i.e., darker) or at least more "reddish-brown" color in the cocoa products it is used to produce.

[0234] Further advantageously, this alkalized cocoa powder exhibits a darker color profile compared to non-alkalized cocoa powder, while lacking the relatively high pH common in prior art alkalized cocoa powders. Thus, a relatively high pH (e.g., pH 8.00 or higher) would provide an undesirable alkaline flavor and odor profile. Therefore, it is advantageous that this alkalized cocoa powder has a color L value of about 21.7 to 26.0, and thus exhibits a darker color profile compared to non-alkalized cocoa powder, and has a pH of about 6.00 to about 8.00, and therefore does not provide an undesirable alkaline flavor and odor profile, which is found in some alkalized cocoa powders. High-pH alkalized cocoa powder (i.e., pH above 8.00) may have disadvantages in terms of its suitability for use in the preparation of food or beverage products. Therefore, another advantage of the embodiments of the present invention having a pH of about 6.00 to about 8.00 is that such alkalized cocoa powder is more suitable for use in the preparation of food and beverage products.

[0235] The alkalized cocoa powder may have a particle size of about 6.00 to about 8.00, about 6.00 to about 7.80, about 6.00 to about 7.60, about 6.00 to about 7.40, about 6.00 to about 7.20, about 6.00 to about 7.00, about 6.00 to about 6.80, about 6.00 to about 6.60, about 6.00 to about 6.40, about 6.00 to about 6.20, about 6.00 to about 6.15, about 6.00 to about 6.10, or about 6.00 to about 6.05.

[0236] Alkalized cocoa powder may have a pH of about 6.10 to about 8.00, about 6.10 to about 7.80, about 6.10 to about 7.60, about 6.10 to about 7.40, about 6.10 to about 7.20, about 6.10 to about 7.00, about 6.10 to about 6.80, about 6.10 to about 6.60, about 6.10 to about 6.40, about 6.10 to about 6.20, or about 6.10 to about 6.15.

[0237] Alkalized cocoa powder may have a pH of about 6.20 to about 8.00, about 6.20 to about 7.80, about 6.20 to about 7.60, about 6.20 to about 7.40, about 6.20 to about 7.20, about 6.20 to about 7.00, about 6.20 to about 6.80, about 6.20 to about 6.60, about 6.20 to about 6.40, about 6.20 to about 6.35, about 6.20 to about 6.30, or about 6.20 to about 6.25.

[0238] Alkalized cocoa powder may have a pH of about 6.30 to about 8.00, about 6.30 to about 7.80, about 6.30 to about 7.60, about 6.30 to about 7.40, about 6.30 to about 7.20, about 6.30 to about 7.00, about 6.30 to about 6.80, about 6.30 to about 6.60, about 6.30 to about 6.40, or about 6.30 to about 6.35.

[0239] Alkalized cocoa powder may have a pH of about 6.40 to about 8.00, about 6.40 to about 7.80, about 6.40 to about 7.60, about 6.40 to about 7.40, about 6.40 to about 7.20, about 6.40 to about 7.00, about 6.40 to about 6.80, about 6.40 to about 6.60, about 6.40 to about 6.55, about 6.40 to about 6.50, or about 6.40 to about 6.45.

[0240] Alkalized cocoa powder may have a pH of about 6.50 to about 8.00, about 6.50 to about 7.80, about 6.50 to about 7.60, about 6.50 to about 7.40, about 6.50 to about 7.20, about 6.50 to about 7.00, about 6.50 to about 6.80, about 6.50 to about 6.60, or about 6.50 to about 6.55.

[0241] Alkalized cocoa powder may have a pH of about 6.60 to about 8.00, about 6.60 to about 7.80, about 6.60 to about 7.60, about 6.60 to about 7.40, about 6.60 to about 7.20, about 6.60 to about 7.00, about 6.60 to about 6.80, about 6.60 to about 6.75, about 6.60 to about 6.70, or about 6.60 to about 6.65.

[0242] Alkalized cocoa powder may have a pH of about 6.70 to about 8.00, about 6.70 to about 7.80, about 6.70 to about 7.60, about 6.70 to about 7.40, about 6.70 to about 7.20, about 6.70 to about 7.00, about 6.70 to about 6.80, or about 6.70 to about 6.75.

[0243] Alkalized cocoa powder may have a pH of about 6.80 to about 8.00, about 6.80 to about 7.80, about 6.80 to about 7.60, about 6.80 to about 7.40, about 6.80 to about 7.20, about 6.80 to about 7.00, about 6.80 to about 6.95, about 6.80 to about 6.90, or about 6.80 to about 6.85.

[0244] Alkalized cocoa powder may have a pH of about 6.90 to about 8.00, about 6.90 to about 7.80, about 6.90 to about 7.60, about 6.90 to about 7.40, about 6.90 to about 7.20, about 6.90 to about 7.00, or about 6.90 to about 6.95.

[0245] Alkalized cocoa powder may have a pH of about 7.00 to about 8.00, about 7.00 to about 7.80, about 7.00 to about 7.60, about 7.00 to about 7.40, about 7.00 to about 7.20, about 7.00 to about 7.15, about 7.00 to about 7.10, or about 7.00 to about 7.05.

[0246] Alkalized cocoa powder may have a pH of about 7.10 to about 8.00, about 7.10 to about 7.80, or about 7.10 to about 7.60.

[0247] Alkalized cocoa powder may have a pH of about 7.20 to about 8.00, about 7.20 to about 7.80, or about 7.20 to about 7.60.

[0248] Alkalized cocoa powder may have a pH of about 7.30 to about 8.00, about 7.30 to about 7.80, or about 7.30 to about 7.60.

[0249] Alkalized cocoa powder may have a pH of about 7.40 to about 8.00, about 7.40 to about 7.80, or about 7.40 to about 7.60.

[0250] Alkalized cocoa powder may have a particle size of approximately 6.00, 6.05, 6.10, 6.15, 6.20, 6.25, 6.30, 6.35, 6.40, 6.45, 6.50, 6.55, 6.60, 6.65, 6.70, 6.75, 6.80, 6.85, 6.90, or 6.95. pH values ​​of approximately 7.00, 7.05, 7.10, 7.15, 7.20, 7.25, 7.30, 7.35, 7.40, 7.45, 7.50, 7.55, 7.60, 7.65, 7.70, 7.75, 7.80, 7.85, 7.90, 7.95, or 8.00.

[0251] Method for measuring the pH of alkalized cocoa powder

[0252] The pH of the alkalized cocoa powder was measured at 25°C and ambient pressure according to ICA Method 15 / 1972 (formerly 9 / 1972). This method involves adding a sample equal to 10% by weight of the alkalized cocoa powder to water and dispersing the powder therein. A pH meter is then inserted into the alkalized cocoa powder solution, and its pH is measured.

[0253] Alkalized cocoa powder can have a D90 value of less than approximately 50 μm. Therefore, 90% of alkalized cocoa powder samples can have a particle size of less than 50 μm.

[0254] Advantageously, alkalized cocoa powder with a D90 value less than about 50 μm produces cocoa powder with finer particles compared to cocoa powder with a D90 value greater than 50 μm. Advantageously, the particles of this alkalized cocoa powder are less coarse and therefore more easily dissolved by fluids (e.g., water), for example when the powder is used to form cocoa beverages or cocoa butter. Thus, the resulting product (e.g., cocoa beverage or cocoa butter) does not provide consumers with undesirable "gritty" texture and flavor characteristics.

[0255] Alkalized cocoa powder can have a D90 value of less than about 45 μm, about 40 μm, about 35 μm, about 30 μm, about 25 μm, about 20 μm, about 15 μm, about 10 μm, or less than about 5 μm.

[0256] Alkalized cocoa powder may have a D90 value of about 5 μm to about 50 μm, about 10 μm to about 50 μm, about 15 μm to about 50 μm, about 20 μm to about 50 μm, about 25 μm to about 45 μm, about 30 μm to about 40 μm, about 33 μm to about 37 μm, about 34 μm to about 36 μm, or about 35 μm.

[0257] Alkalized cocoa powder can have a D90 value of 5 μm to about 50 μm, about 5 μm to about 40 μm, or about 5 μm to about 30 μm.

[0258] Alkalized cocoa powder can have a D90 value of 10 μm to about 50 μm, about 10 μm to about 40 μm, or about 10 μm to about 30 μm.

[0259] Alkalized cocoa powder can have a D90 value of 15 μm to about 50 μm, about 15 μm to about 40 μm, or about 15 μm to about 30 μm.

[0260] Alkalized cocoa powder can have a D90 value of 20 μm to about 50 μm, about 20 μm to about 40 μm, or about 20 μm to about 30 μm.

[0261] Alkalized cocoa powder can have a D90 value of 25 μm to about 50 μm, about 25 μm to about 40 μm, or about 25 μm to about 30 μm.

[0262] Alkalized cocoa powder can have a D90 value of 30 μm to about 50 μm, about 30 μm to about 45 μm, about 30 μm to about 40 μm, or about 30 μm to about 35 μm.

[0263] Alkalized cocoa powder can have a D90 value of 35 μm to about 50 μm, about 35 μm to about 45 μm, or about 35 μm to about 40 μm.

[0264] Alkalized cocoa powder can have a D90 value of 40 μm to about 50 μm or about 40 μm to about 45 μm.

[0265] Alkalized cocoa powder can have a D90 value of 45 μm to about 50 μm.

[0266] Alkalized cocoa powder can have a D50 value of less than about 15 μm. Therefore, a sample of 50% alkalized cocoa powder can have a particle size of less than 15 μm.

[0267] The D50 value of alkalized cocoa powder can be less than about 20 μm, about 18 μm, about 16 μm, about 15 μm, about 14 μm, about 12 μm, about 10 μm, about 8 μm, about 6 μm, about 5 μm, about 4 μm or less than about 2 μm.

[0268] The D50 value of alkalized cocoa powder can be from 2 μm to about 20 μm, from about 2 μm to about 18 μm, from about 2 μm to about 16 μm, from about 2 μm to about 14 μm, from about 2 μm to about 12 μm, from about 2 μm to about 10 μm, from about 2 μm to about 8 μm, from about 2 μm to about 6 μm, or from about 2 μm to about 4 μm.

[0269] The D10 value of alkalized cocoa powder can be less than about 5 μm. Therefore, a sample of 10% alkalized cocoa powder can have a particle size of less than 5 μm.

[0270] The D10 value of alkalized cocoa powder can be less than about 10 μm, about 8 μm, about 6 μm, about 5 μm, about 4 μm or less than about 2 μm.

[0271] The D10 value of alkalized cocoa powder can be about 2 μm to about 10 μm, about 4 μm to about 10 μm, about 5 μm to about 10 μm, about 6 μm to about 10 μm, or about 8 μm to about 10 μm.

[0272] Methods for measuring the D90, D50, and D10 values ​​of alkalized cocoa powder

[0273] D90, D50, and D10 values ​​can be measured using Malvern Mastersizer with Akomed dispersant. Malvern Mastersizer is manufactured by Malvern Panalytical Ltd., headquartered in the UK.

[0274] This method follows the ISO standard ISO 13320:2020.

[0275] Laser diffraction was performed using a Malvern Mastersizer equipped with a wet dispersion cell and Akomed oil dispersant. A small amount of clean dispersant oil was added to the cocoa powder sample, and sonication was applied until the cocoa powder deagglomerated into primary particles, forming a pre-dispersion. The pre-dispersion was then added to an instrument containing clean Akomed dispersant oil, which was circulated at a sufficiently high speed to keep all cocoa powder particles suspended in the measurement path. D90, D50, and D10 values ​​were measured.

[0276] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have an ash content of less than about 25% by weight, about 20% by weight, about 15% by weight, about 14% by weight, about 10% by weight, about 5% by weight, or less than about 1% by weight.

[0277] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have an ash content of about 5% to about 25% by weight, about 8% to about 22% by weight, about 10% to about 20% by weight, about 11% to about 19% by weight, about 12% to about 18% by weight, about 13% to about 17% by weight, about 14% to about 16% by weight, or about 15% by weight.

[0278] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 1% to about 25% by weight.

[0279] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 2% to about 18% by weight.

[0280] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 4% to about 18% by weight.

[0281] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 6% to about 18% by weight.

[0282] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 8% to about 18% by weight.

[0283] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 10% to about 18% by weight.

[0284] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have an ash content of about 12% to about 18% by weight, about 12% to about 16% by weight, or about 12% to about 14% by weight.

[0285] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 14% to about 18% by weight.

[0286] Based on the total weight of alkalized cocoa powder, alkalized cocoa powder can have an ash content of about 16% to about 18% by weight.

[0287] Advantageously, compared to some alkalized cocoa powders in the prior art, alkalized cocoa powder having an ash content as defined above, specifically about 12% to about 16% by weight, for example about 14% by weight, is a relatively low ash content. Therefore, this alkalized cocoa powder can include a relatively low concentration of minerals, and thus a higher concentration of cocoa. Furthermore, this ash content means that the alkalized cocoa powder is not "over-alkalized," which can lead to unpleasant flavors and tastes that are harmful to consumers. Instead, advantageously, the ash content of this alkalized cocoa powder provides a stronger cocoa flavor, which is beneficial to consumers.

[0288] Methods for measuring ash content

[0289] The ash content of alkalized cocoa powder was determined using a method based on AOAC 972.15 "Ash Content of Cocoa Products". The method for determining the ash content involves weighing a sample of alkalized cocoa powder into a crucible, carbonizing the alkalized cocoa powder on a hot plate, and then ashing the carbonized alkalized cocoa powder in a muffle furnace for at least 12 hours. The ashed alkalized cocoa powder is then weighed, and its percentage relative to the initial alkalized cocoa powder sample is calculated to determine the ash content (wt%).

[0290] Based on the total weight of alkalized cocoa powder, the potassium content of alkalized cocoa powder can be approximately 3500 mg / 100g to approximately 5500 mg / 100g, approximately 3600 mg / 100g to approximately 5400 mg / 100g, approximately 3700 mg / 100g to approximately 5300 mg / 100g, approximately 3800 mg / 100g to approximately 5200 mg / 100g, or approximately 3900 mg / 100g to approximately 5100 mg / 100g. / 100g, about 4000mg / 100g to about 5000mg / 100g, about 4100mg / 100g to about 4900mg / 100g, about 4200mg / 100g to about 4800mg / 100g, about 4300mg / 100g to about 4700mg / 100g, about 4400mg / 100g to about 4600mg / 100g or about 4590mg / 100g.

[0291] Based on the total weight of alkalized cocoa powder, the potassium content of alkalized cocoa powder can be at least about 3500 mg / 100g, about 3600 mg / 100g, about 3700 mg / 100g, about 3800 mg / 100g, about 3900 mg / 100g, about 4000 mg / 100g, about 4100 mg / 100g, about 4200 mg / 100g, about 4300 mg / 100g, about 4400 mg / 100g, and so on. 4500mg / 100g, about 4590mg / 100g, about 4600mg / 100g, about 4700mg / 100g, about 4800mg / 100g, about 4900mg / 100g, about 5000mg / 100g, about 5100mg / 100g, about 5200mg / 100g, about 5300mg / 100g, about 5400mg / 100g, or at least about 5500mg / 100g.

[0292] Based on the total weight of the alkalized cocoa powder, the potassium content of the alkalized cocoa powder can be from about 3500 mg / 100g to about 5500 mg / 100g, from about 3500 mg / 100g to about 5000 mg / 100g, from about 3500 mg / 100g to about 4500 mg / 100g, or from about 3500 mg / 100g to about 4000 mg / 100g.

[0293] Based on the total weight of the alkalized cocoa powder, the potassium content of the alkalized cocoa powder can be from about 4000 mg / 100g to about 5500 mg / 100g, from about 4000 mg / 100g to about 5000 mg / 100g, or from about 4000 mg / 100g to about 4500 mg / 100g.

[0294] Based on the total weight of the alkalized cocoa powder, the potassium content of the alkalized cocoa powder can be from about 4500 mg / 100g to about 5500 mg / 100g or from about 4500 mg / 100g to about 5000 mg / 100g.

[0295] Based on the total weight of the alkalized cocoa powder, the potassium content of the alkalized cocoa powder can be from approximately 5000 mg / 100g to approximately 5500 mg / 100g.

[0296] Advantageously, alkalized cocoa powder with a potassium content of about 3500 mg / 100g to about 5500 mg / 100g can provide significant health benefits to consumers of cocoa powder. For example, alkalized cocoa powder with a potassium content of about 3500 mg / 100g to about 5500 mg / 100g can lower the blood pressure of consumers. This health benefit is enhanced in embodiments of the invention, which include an alkalized cocoa powder having a sodium content of less than about 150 mg / 100g, specifically less than about 100 mg / 100g, particularly less than about 50 mg / 100g, and even more particularly less than about 40 mg / 100g, for example, about 32 mg / 100g, based on the total weight of the alkalized cocoa powder.

[0297] Furthermore, the potassium content of this alkalized cocoa powder is such that it is sufficiently alkalized to provide the desired color and flavor profile, without requiring the amounts of sodium and / or ammonium alkali found in prior art alkalized cocoa powders. Therefore, compared to known alkalized cocoa powders included in the prior art, the present invention can have a reduced sodium and / or ammonia content; for example, the present invention can have a reduced sodium content and may not include any ammonium alkali compounds.

[0298] Alkalized cocoa powder can be formed using an alkali agent that does not contain any ammonium compounds.

[0299] Alkalized cocoa powder may not contain ammonium compounds.

[0300] Therefore, regarding the reduced sodium content, it is advantageous that the alkalized cocoa powder can have a sodium content no greater than the natural sodium content of cocoa beans. This is beneficial, at least in terms of marketing the alkalized cocoa powder, which can then be marketed as containing no added artificial sodium, making the product more appealing to consumers, especially in relation to the corresponding health benefits of a food containing relatively low amounts of sodium.

[0301] Furthermore, regarding ammonia-based alkalis, this alkalized cocoa powder avoids the toxicity and volatility associated with ammonia-based compounds used in its preparation. Avoiding the use of ammonia is beneficial for operators, the environment, and processing, as ammonia is volatile and environmentally toxic.

[0302] Surprisingly, the method of the present invention can provide an alkalized cocoa powder that is sufficiently alkalized to provide the desired color and flavor profile without the need for a relatively strong ammonium-based alkali and without the use of large amounts of sodium-based alkali (e.g., sodium hydroxide), which is typically used in the prior art as a substitute for or as a supplement to strong ammonium-based alkalis.

[0303] Furthermore, in embodiments including those with a sodium content of less than about 150 mg / 100g, alkalized cocoa powder can be advantageously used in the production of food and beverage products. This is because alkalized cocoa powder does not significantly add sodium to the resulting product, and therefore does not adversely affect the labeling or marketing of the resulting product. Thus, this alkalized cocoa powder can find particular benefits in the production of products where a low sodium content is desired.

[0304] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of less than about 150 mg / 100g, about 140 mg / 100g, about 130 mg / 100g, about 120 mg / 100g, about 110 mg / 100g, about 100 mg / 100g, about 90 mg / 100g, about 80 mg / 100g, about 70 mg / 100g, about 60 mg / 100g, about 50 mg / 100g, about 40 mg / 100g, about 30 mg / 100g, about 20 mg / 100g, about 10 mg / 100g, or less than about 5 mg / 100g.

[0305] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of about 15 mg / 100g to about 45 mg / 100g, about 20 mg / 100g to about 40 mg / 100g, about 25 mg / 100g to about 38 mg / 100g, about 28 mg / 100g to about 35 mg / 100g, about 30 mg / 100g to about 34 mg / 100g, about 31 mg / 100g to about 33 mg / 100g, or about 32 mg / 100g.

[0306] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of about 10 mg / 100g to about 150 mg / 100g, about 10 mg / 100g to about 100 mg / 100g, about 10 mg / 100g to about 60 mg / 100g, about 10 mg / 100g to about 50 mg / 100g, about 10 mg / 100g to about 40 mg / 100g, about 10 mg / 100g to about 30 mg / 100g, or about 10 mg / 100g to about 20 mg / 100g.

[0307] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of about 20 mg / 100g to about 150 mg / 100g, about 20 mg / 100g to about 100 mg / 100g, about 20 mg / 100g to about 60 mg / 100g, about 20 mg / 100g to about 50 mg / 100g, about 20 mg / 100g to about 40 mg / 100g, or about 20 mg / 100g to about 30 mg / 100g.

[0308] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of about 30 mg / 100g to about 150 mg / 100g, about 30 mg / 100g to about 100 mg / 100g, about 30 mg / 100g to about 60 mg / 100g, about 30 mg / 100g to about 50 mg / 100g, or about 30 mg / 100g to about 40 mg / 100g.

[0309] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may have a sodium content of about 40 mg / 100g to about 150 mg / 100g, about 40 mg / 100g to about 100 mg / 100g, about 40 mg / 100g to about 70 mg / 100g, about 40 mg / 100g to about 60 mg / 100g, or about 40 mg / 100g to about 50 mg / 100g.

[0310] Therefore, the alkalized cocoa powder can have a sodium content no greater than the natural sodium content of cocoa beans. Thus, the alkalized cocoa powder of the present invention does not contain artificially added sodium. This is beneficial, at least from a marketing perspective, as the cocoa powder can be marketed as containing no artificially added sodium, making the product more attractive to consumers.

[0311] Therefore, alkalized cocoa powder with a relatively low sodium content is also advantageous. Consequently, compared to existing cocoa powders with sodium levels exceeding the natural sodium content of cocoa beans, this cocoa powder offers consumers health benefits (e.g., lowering blood pressure).

[0312] Methods for measuring sodium and potassium content

[0313] A 2g sample of alkalized cocoa powder was prepared by ashing a portion of alkalized cocoa powder in a muffle furnace at 550°C for at least 12 hours. The ashed alkalized cocoa powder was then mixed with 5ml of 50% HCl dilute acid to form a mixture, and the mixture was gently heated (until convection was observed) for no more than 30 minutes. The mixture was then cooled and brought to a standard volume using ultrapure water. The standard volume of sample was then diluted as needed to the operating range of the selected wavelength on the atomic absorption spectrometer to prepare the prepared test solution.

[0314] Process blanks and repeat preparations, as well as spiked samples, should also be prepared.

[0315] Prepare standards in matrix-matched solutions. Calibration should be appropriate for the analyte levels in the sample to minimize dilution while ensuring the sample remains within the calibration range.

[0316] The prepared test solution is drawn into a flame, generating ground-state atoms of the element present. A hollow cathode lamp, composed of or containing the element to be analyzed, emits light at a wavelength specific to that element, which is then passed through the flame. The ground-state atoms absorb the light and transition to an excited state by absorbing light energy equal to the energy difference between the two states. The light then passes through a monochromator, which separates the specific wavelength and directs it to a detector. Since the amount of light absorbed by an element is proportional to its concentration, the amount of the element present in the test solution can be determined by comparing its absorbance with that of a standard solution of the element, thus determining the amount of the element present in the sample.

[0317] After analysis on an atomic absorption spectrometer, the concentration of the element is calculated and reported.

[0318] Alkalized cocoa powder can be high-fat cocoa powder with more than 12% fat by weight, standard-fat cocoa powder with 10%-12% fat by weight, or low-fat or fat-free cocoa powder with less than 10% fat by weight.

[0319] Alkalized cocoa powder may contain less than about 15% by weight, about 14% by weight, about 13% by weight, about 12% by weight, about 11% by weight, about 10% by weight, about 9% by weight, about 8% by weight, about 7% by weight, about 6% by weight, about 5% by weight, about 4% by weight, about 3% by weight, about 2% by weight, or less than about 1% by weight.

[0320] Alkalized cocoa powder may contain about 15% by weight, about 14% by weight, about 13% by weight, about 12% by weight, about 11% by weight, about 10% by weight, about 9% by weight, about 8% by weight, about 7% by weight, about 6% by weight, about 5% by weight, about 4% by weight, about 3% by weight, about 2% by weight, or about 1% by weight of fat.

[0321] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 1% to about 15% by weight, about 1% to about 14% by weight, about 1% to about 13% by weight, about 1% to about 12% by weight, about 1% to about 11% by weight, about 1% to about 10% by weight, or about 1% to about 9% by weight.

[0322] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 2% to about 15% by weight, about 2% to about 14% by weight, about 2% to about 13% by weight, about 2% to about 12% by weight, about 2% to about 11% by weight, about 2% to about 10% by weight, or about 2% to about 9% by weight.

[0323] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 6% to about 15% by weight, about 6% to about 14% by weight, about 6% to about 13% by weight, about 6% to about 12% by weight, about 6% to about 11% by weight, about 6% to about 10% by weight, or about 6% to about 9% by weight.

[0324] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 8% to about 15% by weight, about 8% to about 14% by weight, about 8% to about 13% by weight, about 8% to about 12% by weight, about 8% to about 11% by weight, about 8% to about 10% by weight, or about 8% to about 9% by weight.

[0325] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 10% to about 15% by weight, about 10% to about 14% by weight, about 10% to about 13% by weight, about 10% to about 12% by weight, or about 10% to about 11% by weight.

[0326] Based on the total weight of the alkalized cocoa powder, the alkalized cocoa powder may include a fat content of about 12% to about 15% by weight, about 12% to about 14% by weight, or about 12% to about 13% by weight.

[0327] Alkaline cocoa powder may have a final average particle size of less than 75 μm, and at least 99.5% of the alkalized cocoa powder particles meet this requirement. Particle size or fineness can be measured according to ICA 38 / 1990.

[0328] Advantageously, the alkalized cocoa powder of the present invention can be used to manufacture food and beverage compositions.

[0329] Therefore, according to a third aspect of the present invention, a food or beverage composition comprising the alkalized cocoa powder of the second aspect is provided.

[0330] Food or beverage compositions may be food or beverage products. Food or beverage products may be selected from the group consisting of: milk, dark chocolate, white chocolate and compound compositions (especially for confectionery, as candy bars, for truffles and pralines, or as inclusions, coatings or fillers), drinking chocolate, flavored milk (dairy and non-dairy), flavored syrups, baked goods, starchy products, diet bars and meal replacements, sports and infant nutrition products, ice cream products, dairy products, puddings, custards, sauces, breakfast cereals or any combination thereof.

[0331] Baked products can be selected from any group of the following: cookies, biscuits, pies, cakes, breads, pastries, or any combination thereof.

[0332] The starch-containing product may be selected from the group consisting of: baking products, dough, batter, or any combination thereof as defined above.

[0333] The invention according to any aspect may include any feature, optional feature or other feature of the invention according to any other aspect. Detailed Implementation

[0334] To provide a clearer understanding of the present invention, one or more embodiments of the invention will now be described by way of example only with reference to the accompanying drawings, in which:

[0335] Figure 1 This is a schematic block diagram illustrating a process according to an embodiment of the present invention.

[0336] Figure 2 A graph showing the pressure in the reaction vessel relative to time in a method for preparing alkalized cocoa powder according to an embodiment of the present invention.

[0337] Referring to the accompanying drawings, a sample of cocoa powder 1 can be initially selected. In this embodiment, the sample of cocoa powder is natural cocoa powder obtained from cocoa crushed grains.

[0338] A sample of cocoa powder 1 can be added to batch processing system 101.

[0339] Then, alkali agent 2 can be selected. In this embodiment, the alkali agent is potassium carbonate. A certain amount of water 3 can be added to alkali agent 2 to form an alkaline solution. In this embodiment, the alkaline solution comprises alkali agent 2 at a concentration of 4% to 5% by weight. The alkaline solution can be added to alkaline solution tank 102.

[0340] In step 201, the reaction vessel 200 can be preheated to a temperature above 100°C.

[0341] At step 202, cocoa powder 1 can be added to reaction vessel 200 by transferring cocoa powder 1 from batch processing system 101 to reaction vessel 200. In reaction vessel 200, cocoa powder 1 can be mixed under heating. The cocoa powder 1 can be mixed at a temperature of approximately 75°C for a period of approximately 3 minutes to approximately 10 minutes.

[0342] At step 203, an alkali solution can be added from the alkali solution tank 102 to the reaction vessel 200 to initiate the alkalization of the cocoa powder. In this embodiment, once the alkali solution is added to the reaction vessel 200, the cocoa powder and alkali solution mixture comprises approximately 80% by weight of cocoa powder, approximately 5% by weight of potassium carbonate, and approximately 15% by weight of water, each based on the total weight of the cocoa powder and alkali solution mixture. The mixture can be mixed at a temperature of approximately 80°C to approximately 90°C.

[0343] At step 204, steam 4 may be injected into reaction vessel 200. An amount of steam 4 sufficient to increase the pressure in reaction vessel 200 to a first pressure (P1) of approximately 6.0 bar to approximately 7.0 bar may be injected into reaction vessel 200. The pressure may be increased from approximately atmospheric pressure to the first pressure (P1) over a period of approximately 18 minutes. The first pressure (P1) may be maintained for a first time period (T1) of approximately 30 minutes.

[0344] At step 205, the reaction vessel 200 can be depressurized from a first pressure (P1) to a second pressure (P2). In this embodiment, the second pressure (P2) is about 1.0 bar to about 1.5 bar. The pressure in the reaction vessel 200 can be reduced from the first pressure (P1) to the second pressure (P2) over a period of about 40 minutes.

[0345] Depressurization of the reaction vessel 200 may include ejecting steam and volatile components 304 from the reaction vessel 200.

[0346] At step 206, air 5 can be injected into reaction vessel 200 to purge it. Purge of reaction vessel 200 increases the pressure within it to a third pressure (P3). A certain amount of air 5 can be injected into reaction vessel 200 to increase the pressure to a third pressure (P3) of approximately 3.0 bar to approximately 4.0 bar. The pressure can increase from a second pressure (P2) to a third pressure (P3) over a period of approximately 10 minutes. The third pressure (P3) can be maintained for a third time period (T3) of approximately 60 minutes.

[0347] In this embodiment, step 206 is performed under continuous airflow. The speed of the continuous airflow can be approximately 40 m / s². 3 / hr to approximately 60m 3 / hr.

[0348] The first pressure (P1) can be about twice the third pressure (P3).

[0349] At step 207, the reaction vessel 200 can be depressurized from the third pressure (P3) to a vacuum. The pressure in the reaction vessel 200 can be reduced from the third pressure (P3) to a vacuum over a period of approximately 10 minutes.

[0350] Depressurization of the reaction vessel 200 can include ejecting water, air, and volatile components 306 from the reaction vessel 200, and once a vacuum is applied, water and volatile components 307 can be ejected from the reaction vessel 200 into a vacuum system. The alkalized cocoa powder can be dried under vacuum for 30 to 50 minutes.

[0351] At step 208, the reaction vessel can be cooled by passing cold water through a reactor jacket that surrounds or at least partially surrounds the reaction vessel 200. At step 208, the mixture (i.e., alkalized cocoa powder) inside the reaction vessel can be cooled to a temperature below 80°C.

[0352] Steps 202, 203, 204, 205, 206, 207 and 208 can be performed under continuous mixing.

[0353] At step 209, alkalized cocoa powder 308 can be discharged from reaction vessel 200. The alkalized cocoa powder 308 can be in compacted or ground form.

[0354] In step 210, the alkalized cocoa powder 308 can be milled to reduce its particle size. In this embodiment, an air-grading mill can be used to mill and compact the alkalized cocoa powder 308. The resulting alkalized cocoa powder 308 can be the alkalized cocoa powder according to the present invention.

[0355] The above description is merely an example of one or more embodiments. Many variations may be made without departing from the scope of protection defined by the appended claims.

[0356] Example

[0357] Three examples of preparing alkalized cocoa powder according to the method of the first aspect of the present invention.

[0358] In Example 1, alkalized cocoa powder representing a small-scale batch was prepared using a 100% by weight potassium carbonate solution.

[0359] In Example 2, alkalized cocoa powder representing a small-scale batch was prepared using a 50% by weight potassium carbonate solution.

[0360] In Example 3, alkalized cocoa powder representing a large-scale batch was prepared using a 50% by weight potassium carbonate solution.

[0361] The corresponding amounts of cocoa powder, potassium carbonate, and water used in the described embodiments are provided in Tables 1-3.

[0362]

[0363]

[0364]

[0365] The operating parameters for each of Examples 1-3 are specified in Table 4 below.

[0366] Table 4

[0367] Preheating sleeve temperature 161℃ Time to reach the first pressure 18 minutes First pressure Approximately 6.0 bar - 7.0 bar Duration under the first pressure 30 minutes Time to reach the second pressure 40 minutes Second pressure Approximately 1.0 bar - 1.5 bar Duration under the second pressure 1.0 minute Time to reach the third pressure 18 minutes Third pressure Approximately 3.0 bar - 4.0 bar Duration under the third pressure 60 minutes Airflow during the third pressure period <![CDATA[5.0 m 3 / hr]]> Time to reach vacuum 10 minutes

[0368] The alkalized cocoa powder according to the present invention is prepared by the method detailed below and in Table 4.

[0369] The reaction vessel is preheated to 161°C by supplying steam to the piping network within a substantial portion of the sheath surrounding it. Once the preheated temperature is reached, a sample of cocoa powder is added to the reaction vessel from the batch processing system. The cocoa powder is stirred (60 rpm) within the reaction vessel while maintaining the preheated temperature.

[0370] Alkaline solutions are prepared separately by adding potassium carbonate solution to water. The concentration of potassium carbonate in the alkaline solution is 4.76% (total potassium carbonate equivalents, in grams (% fat-free dry matter)). The alkaline solution was obtained from Brenntag SE, headquartered in Germany.

[0371] A potassium carbonate solution (23.08% by weight) was added to the reaction vessel with continuous stirring (60 rpm). The reaction vessel was then sealed and pressurized using steam (approximately 159°C) injected into the vessel to initiate an initial pressure of 6.0 bar. The pressure in the reaction vessel was increased from atmospheric pressure to 6.0 bar over 18 minutes. This pressure of 6.0 bar was maintained (albeit with relatively small fluctuations) for 30 minutes. During this period, the temperature of the cocoa powder and alkali solution mixture was increased to approximately 160°C.

[0372] The reaction vessel is then depressurized by ejecting (or venting) vapors and volatile components from it. The start of depressurization indicates the completion of the first pressure duration. The reaction vessel is then depressurized to a second pressure of 1.5 bar over a period of 40 minutes, during which time the temperature of the reaction vessel jacket decreases to approximately 120°C. The pressure is maintained at 1.5 bar for 1 minute.

[0373] The reaction vessel was then pressurized using compressed air to initiate a third pressure of 3.0 bar, while the temperature of the reaction vessel jacket decreased to approximately 95°C. The pressure in the reaction vessel was increased from 1.5 bar to 3.0 bar over an 18-minute period. This pressure of 3.0 bar was maintained (albeit with relatively small fluctuations) for 60 minutes. When the pressure increase to the third pressure was initiated, a gas flow was introduced into the reaction vessel. The gas flow continued for the duration of the 60-minute period, during which the pressure in the reaction vessel remained at 3.0 bar. The gas flow rate was 5.0 m / s. 3 / hr.

[0374] The reaction vessel is then depressurized by applying a vacuum, indicating the completion of the third pressure period and the alkalization reaction. Water, air, and volatile components are ejected (or discharged) from the reaction vessel into the vacuum system. The reaction vessel is depressurized from 3.0 bar to a vacuum (approximately -1.0 bar) over a 10-minute period. Applying a vacuum removes moisture from the alkalized cocoa powder, thus drying it. The alkalized cocoa powder is then dried under vacuum for 40 minutes.

[0375] Throughout the alkalization reaction, the cocoa powder and alkali solution mixture is continuously stirred (or mixed).

[0376] Once the vacuum is released, cold water passes through the reactor jacket, cooling the alkalized cocoa powder to no more than 75°C.

[0377] The alkalized cocoa powder is then drained from the reaction vessel. The alkalized cocoa powder is in the form of a hard, compacted cake, and is therefore ground using a classifying mill to reduce its particle size.

[0378] As described in this article, color L value, pH, D90, ash content, sodium content, and potassium content were measured, and the results are shown in Table 5.

[0379] Table 5

[0380] Color (*L GRTM307) pH Fat weight % Fineness (% < 75µm, sieved) D90 (µm) Ash content by weight % Sodium (mg / 100g) Potassium (mg / 100g) 21.7 - 26.0 6.10 – 6.65 10 - 12 99.5 35 14 32 4590

[0381] Another example of preparing alkalized cocoa powder.

[0382] The operating parameters for each of Examples 4-58 are specified in Table 6 below.

[0383] The alkalized cocoa powder according to the present invention is prepared by the method detailed below and in Table 6.

[0384] The reaction vessel is preheated by supplying steam to the piping network within a significant portion of the jacket surrounding it. Once the preheated jacket temperature is reached, a sample of cocoa powder is added to the reaction vessel from the batch processing system. Stirring is then started (60 rpm) and the preheated temperature is maintained.

[0385] Alkaline solutions are prepared separately by adding potassium carbonate solution to water. The alkaline solution is obtained from Brenntag SE, headquartered in Germany, and is diluted to obtain a potassium carbonate solution with a potassium carbonate concentration of 23.08%.

[0386] The alkaline solution was added to the reaction vessel with continuous stirring (60 rpm). The reaction vessel was then sealed and pressurized using steam injected into the reaction vessel to initiate the first pressure. The pressure in the reaction vessel was increased from atmospheric pressure to the first pressure during the "Time to Reach the First Pressure" indicated for each example in Table 6. The first pressure was maintained (albeit with relatively small fluctuations) for the "Duration of the First Pressure" indicated for each example in Table 6.

[0387] The reaction vessel is then depressurized by ejecting (or venting) vapors and volatile components from it. The start of depressurization indicates the completion of the first pressure duration. The reaction vessel is depressurized to a second pressure of 1.5 bar during the "Time to Second Pressure" indicated in Table 6, during which the temperature of the reaction vessel jacket decreases to approximately 120°C. The second pressure is maintained at 1.5 bar for 1 minute.

[0388] Then, during the "Time to Reach Third Pressure" indicated in Table 6, pressurize the reaction vessel with compressed air (at the "Temperature of Air Added for P3" indicated in Table 6) to initiate the third pressure. Reduce the temperature of the reaction vessel jacket to the "Jacket Temperature at P3" indicated in Table 6. Maintain the third pressure (albeit with relatively small fluctuations) for the "Duration of Third Pressure" indicated in Table 6. When initiating the pressure increase to the third pressure, introduce a gas flow into the reaction vessel. Maintain the gas flow for the "Duration of Third Pressure".

[0389] The reaction vessel is then depressurized by applying a vacuum, indicating the completion of the third pressure period and the alkalization reaction. Water, air, and volatile components are ejected (or discharged) from the reaction vessel into the vacuum system. The reaction vessel is depressurized from the third pressure to a vacuum (approximately -1.0 bar) over a period of approximately 10 minutes. Applying a vacuum removes moisture from the alkalized cocoa powder, thus drying it. The alkalized cocoa powder is dried under vacuum as indicated in Table 6, "Time under Vacuum after Third Pressure".

[0390] Throughout the alkalization reaction, the cocoa powder and alkali solution mixture is continuously stirred (or mixed).

[0391] Once the vacuum is released, cold water passes through the reactor jacket, cooling the alkalized cocoa powder to no more than 75°C.

[0392] The alkalized cocoa powder is then drained from the reaction vessel. The alkalized cocoa powder is in the form of a hard, compacted cake, and is therefore ground using a classifying mill to reduce its particle size.

[0393]

[0394]

[0395]

[0396]

[0397]

[0398]

[0399]

[0400]

[0401]

[0402]

[0403]

[0404]

[0405]

[0406]

[0407]

[0408] "Added water (g)" refers to the amount of water added in a batch of 10kg equivalents.

[0409] "Water batch (g)" refers to the actual amount of water added for the corresponding batch size.

[0410] "K2CO3(g)" refers to the amount of potassium carbonate added in a batch of 10kg equivalents.

[0411] "K2CO3 batch (g)" refers to the actual amount of potassium carbonate added for the corresponding batch size.

[0412] "NaOH batch (g)" refers to the actual amount of sodium hydroxide added for the corresponding batch size.

[0413] Surprisingly, it has been found that the method for preparing alkalized cocoa powder according to the present invention produces alkalized cocoa powder with favorable properties in terms of color L value, pH, sodium content and D90 value.

[0414] In some embodiments of the invention shown in the examples, the alkalized cocoa powder has a color L value of 17.0 to 26.0 as measured by the white diluent method. Advantageously, this means that the alkalized cocoa powder has a dark color (i.e., tends towards black using the CIELAB color space), and therefore, the powder is suitable for producing food or beverage products with a customized dark color characteristic.

[0415] The method of the present invention also produces alkalized cocoa powder with a color L value of 17.0 to 26.0 as measured by the white diluent method and a pH of 6.00 to 8.00. Therefore, the darker alkalized cocoa powder produced by the method of the present invention does not exhibit undesirable powdery taste and texture, which is common for alkalized cocoa powder with a pH higher than about 8.00. Furthermore, the alkalized cocoa powder therefore does not have an unpleasant alkaline flavor or odor, which is found in prior art alkalized cocoa powder with a pH higher than 8.00.

[0416] Advantageously, the alkalized cocoa powder of the present invention is therefore suitable for producing food or beverage products with a custom dark color profile and without an undesirable alkaline flavor profile.

[0417] It is noteworthy that the method for preparing alkalized cocoa powder according to the present invention produces an alkalized cocoa powder that exhibits favorable properties in terms of color L value, pH, sodium content, and D90 value, and can be produced in the absence of an ammonia-based alkali or a significant amount of a relatively weak alkali (such as sodium hydroxide). Therefore, the alkalized cocoa powder produced by the method of the present invention provides an advantageous alternative to prior art alkalized cocoa powder, which is formed using an ammonia-based alkali or a significant amount of a relatively weak alkali. Thus, the method of the present invention avoids the toxicity and volatility associated with ammonia-based compounds used in the preparation of known alkalized cocoa powders, while the produced alkalized cocoa powder exhibits favorable properties in terms of color L value, pH, sodium content, and D90 value, as desired.

[0418] Furthermore, it is advantageous that the method parameters of the present invention, specifically the first and third pressure values, can be adjusted as needed to produce alkalized cocoa powder with customized characteristics in terms of desired color L-value, pH, sodium content, and D90 value. It is noteworthy that such advantageous, customized alkalized cocoa powder can be produced without exhibiting the aforementioned adverse characteristics associated with the use of ammonia-based alkalis. Thus, alkalized cocoa powder offers specific benefits as a final product or when blended with other cocoa powders (e.g., non-alkalized cocoa powder) to produce food and beverage products with customized color and flavor profiles. Advantageously, alkalized cocoa powder can be used to reduce costs or increase cost margins because a smaller amount of alkalized cocoa powder can achieve the same or at least similar color effect as a larger amount of standard non-alkalized cocoa powder.

[0419] It should be noted that adjusting the first and / or third pressure values ​​of the method of the present invention can be done simply and at extremely low cost for the entire method of preparing alkalized cocoa powder. Therefore, advantageously, the properties of the alkalized cocoa powder produced by the method of the present invention, such as color L-value, sodium content, pH, and D90 value, can be relatively easily and at extremely low cost customized as needed. In contrast, disadvantageously, prior art methods require large-scale modifications to the method for producing alkalized cocoa powder in order to customize the properties of the resulting alkalized cocoa powder, including using different alkalis or combinations of alkalis, using significantly larger amounts of alkali, or significant changes to the temperature and pressure cycles.

[0420] As illustrated in the embodiments, the method of the present invention advantageously provides alkalized cocoa powder with a D90 value of less than about 50 μm. This is advantageous because the alkalized cocoa powder therefore comprises particles that are easily dissolved by fluids (e.g., water), for example when the alkalized cocoa powder is used to form cocoa beverages or cocoa butter. Consequently, the resulting product (e.g., cocoa beverage or cocoa butter) does not provide consumers with an unpleasant, undesirable "gritty" texture and taste characteristics. Therefore, it is noteworthy that the present invention is found to be highly suitable for use in the production of food or beverage products because the alkalized cocoa powder of the present invention is more easily dissolved than that of prior art alkalized cocoa powder. Therefore, the present invention is more suitable for processing than that of prior art alkalized cocoa powder.

[0421] As illustrated in the embodiments, such as Examples 41-45, the method of the present invention can be carried out using a combination of sodium hydroxide and potassium hydroxide as an alkali. Although such embodiments of the method of the present invention provide alkalized cocoa powder with a high sodium content, it is surprisingly noted that, due to the use of sodium hydroxide, the alkalized cocoa powder advantageously retains favorable properties in terms of color L value, pH, and D90 value.

[0422] It is worth noting that the ash content of the alkalized cocoa powder in Examples 1-3 is approximately 14% by weight, which is relatively low compared to alkalized cocoa powders of the prior art. Therefore, the alkalized cocoa powder of the present invention can include a relatively low concentration of minerals, and thus a higher concentration of cocoa. Furthermore, the ash content of the alkalized cocoa powder prevents it from being "over-alkalized," which could result in a flavor and texture that is harmful and unpleasant to consumers. Conversely, advantageously, the ash content of the present invention provides a stronger cocoa flavor to the alkalized cocoa powder, which is beneficial to consumers.

[0423] It is worth noting that the potassium and sodium content of the alkalized cocoa powder of the present invention, as shown in the examples, provides consumers with individual and synergistic health benefits. Advantageously, compared to products formed from cocoa powder with a sodium content greater than 150 mg / 100g or products with low potassium content, a potassium content of 4590 mg / 100g and a sodium content of less than 150.0 mg / 100g, specifically less than 100.0 mg / 100g, more specifically less than 75.0 mg / 100g, and most specifically less than 50.0 mg / 100g can produce products that provide health benefits to consumers.

[0424] Surprisingly, the method of the present invention can be readily tailored to provide a desired alkalized cocoa powder comprising a sodium content not higher than, or at least not significantly higher than, the content of natural cocoa sodium. Therefore, advantageously, alkalized cocoa powder does not require added sodium to provide consumers with the desired flavor profile. This is particularly advantageous for marketing alkalized cocoa powder, as it can be labeled and marketed as containing no added sodium, making the product more appealing to consumers.

[0425] Surprisingly, the present invention can provide an alkalized cocoa powder with a relatively low pH, which is sufficiently alkalized to provide a desired color profile, without using a relatively strong ammonium-based base and without using large amounts of sodium-based bases (e.g., sodium hydroxide), which are typically used in the prior art as a substitute for or as a supplement to strong ammonium-based bases.

[0426] It is worth noting that the alkalized cocoa powder of the present invention can be prepared without the use of ammonia-based alkali and without significant amounts of relatively weak alkali, such as sodium-based alkali (e.g., sodium hydroxide). Thus, the method for preparing alkalized cocoa powder avoids the toxicity and volatility of ammonia-based alkali, which are detrimental to the environment and to the handling by operators during the preparation of alkalized cocoa powder. Furthermore, the method for preparing the alkalized cocoa powder of the present invention avoids the use of significant amounts of weak alkali, such as sodium-based alkali, e.g., sodium hydroxide, which is common in the prior art. Such methods using significant amounts of relatively weak alkali are disadvantageous in terms of manufacturing costs, handling and processing such large quantities of alkali, and the subsequent difficulties faced by operators in obtaining the desired flavor and sensory profile of the alkalized cocoa powder.

[0427] It can be concluded that the method of the present invention for preparing alkalized cocoa powder as described in claims produces alkalized cocoa powder with favorable properties in terms of color L value, pH, sodium content and D90 value, thus providing the aforementioned advantages of alkalized cocoa powder and its preparation method.

Claims

1. A method for preparing alkalized cocoa powder, the method comprising the following steps: a. Add the cocoa powder sample to the reaction vessel; b. Add the alkaline solution to the reaction vessel; c. Add gas to the reaction vessel so that the pressure in the reaction vessel reaches the first pressure (P1). d. Release at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); e. Add gas to the reaction vessel to bring the pressure in the reaction vessel to the third pressure (P3). P1 is greater than 3.0 bar, P3 is greater than 2.5 bar, and P2 is less than P1 and P3.

2. The method according to claim 1, wherein the first pressure (P1) is 4.0 bar to 8.0 bar.

3. The method according to claim 2, wherein the first pressure (P1) is 5.0 bar to 7.0 bar.

4. The method according to any of the preceding claims, wherein the method comprises increasing the pressure in the reaction vessel from atmospheric pressure to the first pressure over a period of 1 to 10 minutes, preferably 5 to 9 minutes, preferably about 7 minutes.

5. The method according to any of the preceding claims, wherein the second pressure is not greater than 1.5 bar.

6. The method according to any of the preceding claims, wherein the third pressure is not greater than 6.0 bar.

7. The method of claim 6, wherein the third pressure is 2.5 bar to 5.5 bar.

8. The method of claim 7, wherein the third pressure (P3) is 3.5 bar to 5.0 bar.

9. The method according to claim 1, wherein the first pressure (P1) is greater than the third pressure (P3).

10. The method according to any of the preceding claims, wherein the first pressure is 1.0 to 3.0 times the third pressure.

11. The method according to any of the preceding claims, wherein the first pressure is maintained for a first time period, and wherein the first time period is from 10 minutes to 50 minutes, preferably from 14 minutes to 46 minutes.

12. The method according to any of the preceding claims, wherein the third pressure is maintained for a third time period, and wherein the third time period is 25 minutes to 90 minutes, preferably 28 minutes to 65 minutes.

13. The method according to any of the preceding claims, wherein the alkaline solution comprises an alkaline agent selected from the group consisting of any carbonate, bicarbonate, sesquicarbonate or hydroxide of magnesium, sodium or potassium, such as magnesium carbonate, sodium carbonate and potassium carbonate, magnesium bicarbonate, sodium bicarbonate and potassium bicarbonate, sodium sesquicarbonate and potassium sesquicarbonate, magnesium hydroxide, sodium hydroxide and potassium hydroxide, or combinations thereof.

14. The method according to any of the preceding claims, wherein the alkaline solution does not include ammonium-based alkaline agents, such as ammonium-based alkaline agents selected from the group consisting of any carbonate, bicarbonate, sesquicarbonate or hydroxide of ammonia.

15. The method of claim 13, wherein the alkali agent is present in an amount not exceeding 7% by weight (alkali equivalent, in grams) based on the fat-free dry matter of the cocoa powder added to the reaction vessel.

16. The method according to any of the preceding claims, wherein the method comprises reducing the pressure in the reaction vessel from the first pressure to the second pressure over a period of 1 to 20 minutes, preferably 5 to 10 minutes, more preferably about 7 minutes.

17. The method according to any of the preceding claims, wherein when the reaction vessel is at the first pressure, no significant gas flow enters the reaction vessel or is at least less than 1.5 m³. 3 A gas flow of / hr enters the reaction vessel.

18. The method according to any of the preceding claims, wherein a continuous gas flow passes through the reaction vessel when the reaction vessel is under the third pressure.

19. The method of claim 18, wherein the velocity of the continuous airflow is 1.5 m / s. 3 / hr to 6m 3 / hr, preferably about 5m 3 / hr.

20. The method according to any of the preceding claims, wherein the method further comprises, prior to step (a), preheating the reaction vessel to a temperature greater than 100°C, preferably greater than 160°C.

21. The method according to any of the preceding claims, wherein the method further comprises, after step (e), venting air out of the reaction vessel to return the pressure in the reaction vessel to atmospheric pressure.

22. The method according to any of the preceding claims, wherein the method further comprises, after step (e), applying a vacuum to the reaction vessel.

23. An alkalized cocoa powder, said alkalized cocoa powder being produced by the method according to any one of the preceding claims.

24. A food or beverage product comprising the alkalized cocoa powder according to claim 23.

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