ITB Food Engineering Study Program Held the Webinar of Chocolate Alkalization

December 03, 2021 - ( update : 14-01-2022 )

By Adi Permana

Editor Vera Citra Utami

BANDUNG, itb.ac.id--Food Engineering Study Program, Faculty of Industrial Technology ITB, and the Department of Professional Development of the Food Engineering Student Association (HMPG ITB) are collaborating to hold a webinar related to Alkalization of Chocolate which is part of the series of events “Webinars for Alkalization of the Nibs Process, Massa, and Cocoa Cake” Saturday (6/11/2021). This webinar presents the Director of Espe Food and the author of “Cocoa and Chocolate Production Technology”, Drs. Susanto Purwo as a speaker.

At the beginning of this session, Drs. Susanto explained alkalization in general. “Alkalization process is the process of adding alkali to nib, mass, and cocoa cake which aims to raise the pH and create color and improve product solubility,” said Drs. Susanto. Various types of alkali that can be used are K2CO3, MgCO3, Na2CO3, NH4CO3, and many more. Through the process of alkalization, the solubility, color, and taste of cocoa will change.

One of the purposes of this alkalization is to increase the solubility of cocoa. “Until now, cocoa powder itself cannot be made until it has 100% solubility, therefore we can only improve the solubility of cocoa through this alkalization process,” said Drs. Susanto.

Furthermore, Drs. Susanto explained the role of the alkalization process in forming cocoa flavor and aroma. According to research by Li, the acid, which is 60% of the fraction in cocoa, is volatile. Through the alkalization process, the evaporated acid is only 30%. In the alkalization process, glycosylated flavonols are formed, which reduces the bitter taste. In addition, glycosylation reactions can also minimize astringency.

In this alkalization process, of course, chemical changes also occur. First, there is a change in pH to be higher. Then also changes in temperature, vapor pressure, and oxygen levels. In addition, the longer the alkalization process, the better the color of the cocoa produced. During the alkalization process, several reactions occur. Starting from the neutralization reaction of acids, hydrolysis reactions of glycosides, hydrolysis reactions of esters which play a role in facilitating interactions with compounds that form cocoa flavors and aromas, Maillard reactions to create new flavors and aromas from cocoa, and various other reactions.

Drs. Susanto also explained various techniques of the alkalization process. The alkalization process on the cocoa nib, the alkalization process on the cocoa mass, and the alkalization process on cocoa powder. “This alkalization process is carried out on different cocoa ingredients because cocoa machine companies are trying to create new things in the cocoa manufacturing process,” said Drs. Susanto. Therefore, a lot of patent research is being carried out by machine manufacturers and large cocoa factories worldwide.