Question

A treatment used during the manufacture of cocoa powder to give particles better suspension properties when they are used in a drink is called………..

• A. Tempering
• B. Engrossing
• C. Alkalizing
• D. Enrobing

Hint:

"Dutch Cocoa" = Alkalized Cocoa. Developed by Coenraad van Houten in the 1820s, it's the reason we can have smooth chocolate drinks today!

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
The question focuses on the "Dutch Process" or alkalization of cocoa, specifically how it affects the functionality of cocoa powder in liquid applications like chocolate milk.

Step 2: Detailed Explanation:

• Natural Cocoa: Is acidic ($pH \approx 5.5$) and relatively insoluble in water. Particles tend to clump and settle quickly.

• Alkalization (Dutching): This involves treating cocoa nibs or mass with an alkaline solution (usually potassium carbonate).

• Benefits of Alkalization:
- Color: Darkens the powder from light brown to deep reddish-black.
- Flavor: Neutralizes the acidity, making the flavor milder and less astringent.
- Suspension: Crucially, it improves the wettability and suspension of the particles. Alkalized cocoa particles stay suspended in milk or water much longer than natural cocoa, which is essential for beverage manufacturing.

• Other Terms: Tempering is for fat crystallization in chocolate bars. Enrobing is covering a center with chocolate. Engrossing is a stage in panning/sugar coating.

Step 3: Final Answer:
The process used to improve the solubility and suspension of cocoa powder is called alkalizing (or Dutching).