ProductUpdated on 11 March 2025
New cocoa alkalinization process
R&D Project Manager 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
Applies to
- Food safety and fraud prevention
- Biotechnology and sustainability
- Health and nutrition
Similar opportunities
Product
New cocoa alkalinization process
- Financial Agreement
- Health and nutrition
- Manufacturing Agreement
- Research Cooperation Agreement
- Technical Cooperation Agreement
- Food safety and fraud prevention
- Biotechnology and sustainability
- Commercial Agreement with technical assistance
Javier Cervera March
R&D Management in Food Science 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
Rapid method to detect viable Toxoplasma gondii cells in meat products.
- Manufacturing Agreement
- Food safety and fraud prevention
- Commercial Agreement with technical assistance
Laura Sánchez Ruiz
Técnico de Transferencia de Conocimiento at University of Granada
Granada, Spain