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Method of alkalization of cocoa

Method of alkalization of cocoa

Method of alkalization of cocoa

Alkalization is a widely used process to improve the taste and reduce the acidity of natural cocoa powder. The present invention proposes a method of alkalization of cocoa that results in a cocoa product of sensory characteristics equivalent to cocoa alkalized by traditional methods. The difference is that the obtained product is dryer, uncompacted and with an equal or higher content of polyphenols and antioxidants.

INDUSTRIAL PROPERTY RIGHTS:

Patent Pending

Priority SPTO: P201930746.

Priority Date:19/08/2019

PCT: PCT/ES2020/070511

PCT Date: 12/08/2020

Quality of Life: Agri-Food, Cosmetics and Household Products

CONTACT:

Cristina Alemany Làzaro

I2T - Office for the Promotion of Research, Innovation and Technology Transfer

E: calemany@i2t.upv.es

T: +34 963 877 409

W: innovacion.upv.es/i2t