ProductUpdated on 25 March 2025
New cocoa alkalinization process
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
About
Alkalization is a widely used process to improve the flavor and reduce the acidity of natural cocoa powder. The present invention proposes a method for the alkalization of cocoa that results in a cocoa product with sensory characteristics equivalent to those of cocoa alkalized by traditional methods. The difference is that the product obtained is drier, not compacted and with an equal or higher content of polyphenols and antioxidants.
Looking for
- Commercial Agreement with technical assistance
- Technical Cooperation Agreement
- Research Cooperation Agreement
- Manufacturing Agreement
- Financial Agreement
Applies to
- Food safety and fraud prevention
- Biotechnology and sustainability
- Health and nutrition
Organisation
Similar opportunities
Product
New cocoa alkalinization process
- Health and nutrition
- Research Cooperation Agreement
- Technical Cooperation Agreement
- Food safety and fraud prevention
- Biotechnology and sustainability
- Commercial Agreement with technical assistance
Julio Carreras Llisterri
R&D Project Manager at Universitat Politècnica de València - FoodUPV
Valencia, Spain
Product
- Research Cooperation Agreement
- Technical Cooperation Agreement
- Food safety and fraud prevention
- Digitalisation and process control
- Commercial Agreement with technical assistance
Laura Sánchez Ruiz
Técnico de Transferencia de Conocimiento at University of Granada
Granada, Spain
Product
Oxidative Damage, Oxidative Stress and Antioxidant Assay Kits
- Research Cooperation Agreement
- Biotechnology and sustainability
- Commercial Agreement with technical assistance
Sandra Tamargo Díaz
Business Development and Innovation Manager at Bioquochem (BQC Redox Technologies)
Oviedo, Spain