Flavor alkalization

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). 

Because of decreased demand, cocaine is also obtained as a by-product in the preparation of a decocained extract of Erythroxylon coca, this being one of the principal flavors of cola beverages. The procedure is to alkalize the Erythroxylon coca and extract all the alkaloids with toluene. The deco-cainized leaf is dried and extracted with sherry wine to give the flavoring extract. 

There are many great alternatives to milk, such as almond milk, rice milk, and soy milk. They don t have the same taste as cow s milk, but each has its own unique flavor. They can be substituted in recipes or drunk in place of cow s milk. Almond milk and soy milk are alkaline-forming however, if they are sweetened, the sugar can offset the alkalizing effects, so look for the unsweetened kind. Or try my recipe for delicious, creamy Almond Milk, on page 145. 

Popular in Middle Eastern and Mediterranean countries, tabbouleh is traditionally made with acidic wheat couscous. This version is very alkalizing, thanks to the quinoa, lemon juice, and parsley. The recipe is quick and easy to prepare, but the flavors deepen after it sits in the fridge for an hour or two. 

While this dressing is not alkalizing, it adds wonderful flavor when used in moderation on a large plate of fresh greens. 

Acetic acid, potassium salt Diuretic salt EINECS 204-822-2 FEMA No. 2920 Octan draselny Potassium acetate Potassium ethanoate Sal diureticum. Dehydrating agent, textile conditioner, analytical reagent, medicine, cacodylic derivatives, crystal glass, synthetic flavors. An alkalizer has been used to treat veterinary cardiac arrhythmias. Crystals mp = 292° d = 1.8000 soluble in H2O (200 g/100 ml), poorly soluble in organic solvents LDso (rat orl) = 3.25 g/kg. Am. Inti. Chem. EM Ind Inc. General Chem Heico Honeywell Stein Niacet. 

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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