Dutch process cocoa

Bunker and McWilliams found that two beverages prepared from instant cocoa (with Dutch process cocoa) contained 10 to 17 mg caffeine per cup.37 Table 7 lists the theobromine and caffeine concentration of hot cocoa and chocolate milk prepared from instant mixes. Zoumas et al. analyzed five commercial hot cocoa mixes and reported an average of 65 mg per serving of theobromine and 4 mg per serving of caffeine.28 Similar results were reported by Blauch and Tarka.36... 

Quantitative data ranges for DKPs found in four cocoas are expressed in mg of DKP/Kg of fat free-cocoa as follovs c(Gly-Leu), 0-25 c(Gly-Pro), 2-7 c(Gly-Phe), 0-11 c(Ala-Gly), 0-12 c(Ala-Val), 56-143, c(Ala-Leu), 22-69 c(Ala-Pro), 19—44 c(Ala-Phe), 2-19 c(Leu-Pro), 39-115 and c(Phe-Pro), 0-26. Tovard the end of the study an eleventh DKP vas qualitatively identified in cocoa and shoved to be c(Val-Phe). Our results confirmed the DKPs found by previous authors (4, 17) except for c(Asp-Pro) and c(Asp-Phe) which were apparently not amenable to direct GC analysis. Tvo nev DKPs, c(Gly-Leu) and c(Ala-Leu) vere observed for the first time in cocoa. Cocoas contained similar kinds of DKPs, however quantitative differences suggested that DKP profiles obtained by HRGC might serve as a sensitive fingerprint technique. Also, dutched cocoas typically had lover levels of DKPs compared to ordinary processed cocoas. 

The addition of an alkali (the carbonates or hydroxides of sodium, potassium, ammonium, or magnesium) during the processing of cocoa from the cacao bean causes the cocoa flavor to become milder and the color darker, yielding a product called Dutch cocoa. Dutching of cocoa originated in Holland hence, the name. 

Depending on the alkali used, cocoa powder produced by the Dutch process may contain relatively high concentrations of sodium, which may cause problems in persons who are on a low-sodium diet. 

Commercial cocoa powders are produced for various specific uses and many cocoas are alkaH treated, or Dutched, to produce distinctive colors and flavors. The alkaH process can involve the treatment of nibs, chocolate Hquor, or cocoa with a wide variety of alkalizing agents (9). 

The first important technical development in the chocolate manufacturing process occurred when water-powered mills superseded the use of manual labor to grind cocoa beans. This led to the establishment of many chocolate factories from 1804 to 1840. Early production consisted entirely of a type of chocolate beverage that was somewhat indigestible since none of the cocoa butter was removed during processing. In 1828, the Dutch firm of Van Houten invented the cocoa press, which facilitated the production of cocoa powder by partial removal of the cocoa butter from beans. 

The cocoa and chocolate consumed by the American market are produced by a relatively small number of American and Dutch manufacturers who start with the dried, fermented beans. Current manufacturing practice uses improved machine design and extended automatic control in accord with modern principles of chemical engineering, but it is based solidly on the traditional process, little modified during the last century. 

For chocolate production, the raw cocoa is stored, shipped, and processed. The processing steps are roasting and liquor production. The heat treatment induces Maillard reactions, caramelization of sugars, protein degradation, and formatiiMi of volatile aroma components [85, 89]. An often applied step to cocoa is the dutching, the alkali treatment of cocoa powder in order to modify the color, and other physiochemical properties. The pH values of cocoa powders are adjusted from ph 5.3-5.8 in natural powders to higher than 7.6 in heavily dutched materials. The total flavanol contents are reduced from more than 34 to 3.9 g kg In the same way, the antioxidative properties of the powders are diminished [90]. 

Dutching, or alkalizing, is carried out to modify the color and flavor of cocoa. Depending on the degree of alkalization, the color becomes darker and the flavor milder and much less harsh. This process involves the addition of alkali to the milled chocolate liquor accompanied by efficient mixing and the removal of water by heating. 

Currently, most cocoa powders are produced by the so-called Dutch or alkalized process, in which the nib is treated with a warm aqueous solution of up to three parts of anhydrous potassium carbonate to 100 parts of nib (or equivalent amounts of other alkalis such as potassium bicarbonate and hydroxide carbonates, bicarbonates, and hydroxides of sodium, magnesium, and ammonium or their combinations). After the alkali is completely absorbed, the nib is processed as in the above method to yield alkalized cocoa powder. Alkalized cocoa is considered to have improved dispersibility, color, and flavor over unalkalized cocoa. 

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