Cocoa Chromophore Formation via Controlled Alkalization
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Solution Overview
Problem
The food industry faces challenges in controlling and enhancing the color of food compositions, particularly in achieving unique reddish and yellowish colors, as existing methods like alkalization of cocoa powder are limited in promoting the formation of specific chromophores.
Innovation Solution
A method involving the use of a polyphenol-rich initial composition, treated with an aqueous base, heated under controlled conditions, and oxygenated to form potent chromophores, resulting in a food product with enhanced color properties, specifically red and yellow chromophores, using mild processing conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If traditional alkalization process is used to enhance color, then color intensity is improved, but processing time and temperature requirements increase
Solution Approach 1:
The invention changes the chemical parameters of the alkalization process by using specific bases (potassium carbonate, potassium hydroxide, sodium hydroxide, calcium hydroxide) at controlled concentrations and pH levels (7-9), enabling effective color enhancement at lower temperatures (50-100°C) compared to traditional high-temperature alkalization processes
2Illumination intensity
If traditional alkalization process is used to enhance color, then color intensity is improved, but processing duration increases
Solution Approach 1:
The invention optimizes the duration parameter by conducting the alkalization process for specifically controlled time periods (30-60 minutes at 75-90°C, or 120-300 minutes at 50-100°C), achieving effective color enhancement with reduced processing time compared to traditional methods while maintaining color intensity through controlled pH and base selection
3Ease of manufacture
If mild processing conditions are used, then environmental friendliness and economy are improved, but chromophore formation is limited
Solution Approach 1:
The invention achieves effective chromophore formation under mild conditions by optimizing multiple parameters simultaneously: using specific bases with controlled pH (7-9), maintaining moderate temperatures (50-100°C), and controlling processing time (120-300 minutes), which together enable sufficient chromophore development without requiring harsh processing conditions
Solution Approach 2:
The invention uses aqueous base solutions as intermediaries to facilitate chromophore formation from polyphenols under mild conditions, where the base acts as a catalyst that enables oxidation reactions and chromophore development without requiring high temperatures or extended processing times
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively increases the formation and potency of chromophores, providing improved control over color development, making the process more economical and environmentally friendly while achieving distinct reddish and yellowish colors in food products.
Implementation Method 1
the formation of so-called potent chromophores. These are formed through the oxidation of polyphenols present in the initial composition
Implementation Method 2
heating said aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes
Data Source
AI summary
The present invention relates to a method of producing compositions with enhanced color properties and to compositions obtainable by such a method, especially cocoa-based compositions with enhanced color properties. The method comprises the steps of providing an initial composition comprising a polyphenol, adding an aqueous base to the initial composition to produce an aqueous mixture, heating the aqueous mixture to a temperature of 50 to 100° C. during a time period of 120 to 300 minutes, cooling the aqueous mixture, and optionally adjusting the pH of the aqueous mixture to between 6 and 9. The method further comprises oxygenising the aqueous base and/or the aqueous mixture, wherein the produced food product comprises chromophores having an absorption maximum between 505 to 515 nm and/or 428 to 438 nm.