The origins of chocolate go back to the 18th century, when a Swedish botanist, Carolus Linnaeus, gave the cocoa tree its Greek name, Theobroma Cacao, meaning food of the gods and Potassium carbonate in chocolate making. However, it was during the nineteenth century that many innovations and advances in chocolate production developed. The first canopy (a device used to produce chocolate to mix and smooth chocolate mass) was built in 1879 by Rudolf Lindt. Daniel Peter found a way to combine milk and chocolate in 1876, and Casparus van Houten in 1828 created the cocoa press. But one of the most important developments was the introduction of alkaline salts by Coenraad van Houten in 1828.The Dutch chemist discovered that adding alkaline salts to cocoa powder reduces the acidity of the drink and makes it bitter and sour. His trend not only improved the taste of the drink, but also increased the color and created products that are more attractive in the market.
Potassium carbonate is one of the most widely used alkaline salts in alkalizing cocoa.It is an inorganic compound with the formula K2CO3. It is a white salt that is soluble in water and is mainly used in the production of soap and glass.In the Dutch process, an alkaline agent such as potassium carbonate or sodium carbonate is added to the tip, cocoa liquor or the final pressed powder. This optional step darkens the color of the powder and softens its astringent notes.This process is performed under controlled conditions in a reactor, where the temperature and pressure are changed to achieve the desired pH increase. Water is also added to the solution, but care must be taken that the final moisture content is not below 5%. This helps maintain maximum fragrance and color intensity.Alkalinization is the most common method due to the increase in colors and flavors resulting from this stage of production. It is important to note that cocoa butter is alkaline with cocoa, which may require further processing downstream.According to the International Cocoa Organization, total cocoa production worldwide in 2017 was just over 4.7 million tons. The US Food and Drug Administration (FDA) limits the amount of potassium carbonate used to alkalize cocoa in its standard. Only 3 parts by weight of potassium carbonate per 100 parts by weight of cocoa tip is allowed.Cocoa powder is refined with 1 to 3% of potassium carbonate to neutralize its acidity and bitterness, and by increasing the pH level, it creates a smooth aroma and rich, deep color.Likewise, the cocoa market for potassium carbonate is an important part of the market this is a Applications of Potassium carbonate.
Cocoa production has become a systematic process that begins with the removal of cocoa pods from the tree. Each tree produces only 20 to 30 pods a year, which is enough for 450 grams of chocolate. The pods open into slits to remove the sweet white pulp-covered beans.The first step is to produce fermentation and drying to remove the pulp from the beans. This is followed by winnowing, which removes the shell from the tip. Roasting the cocoa tips helps to darken the color and create flavor. The roasted tips are processed through a stone mill and make up the rich alcohol containing more than 50% cocoa butter. The last step in the production process is pressing, where the butter is extracted from pure cocoa. The final product of the cocoa leaves the factory in the form of solid blocks or powder after crushing.Alkalinization can be done by spinning on cocoa beans, crushing on cocoa liquor or pressing on cocoa cake. Controlling the alkalizing process in terms of time and temperature creates a wide range of flavors and colors in chocolate products. The type and amount of alkali also affects the final product.
Cocoa and chocolate are famous for their polyphenol and flavanol content. Their antioxidant activity contributes to cardiovascular health as well as cholesterol and blood pressure.A study of cocoa powders with different pHs showed that flavanols decreased as the pH of cocoa powder increased. However, even the lowest flavanol content in cocoa is in the top 10 percent of the US Department of Agriculture database of foods measured with detectable flavanols.In addition to physical health benefits, chocolate also improves our emotional health. The active ingredients in cocoa rapidly increase the levels of serotonin and endorphins in the bloodstream. This effect, along with the reduction of the stress hormone, cortisol, makes us feel good!