. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 666 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER May 9, 1918 THE EFFECT OF ALKALI TREATMENT ON COCOAS. By Eugene Bloomberg, formerly Assistant Chemist, Buffalo Food and Drug Inspection Station. CONTENTS. Page. Purpose of the investigation 1 Description of investigational samples 3 Analyses of untreated and treated cocoas 4 Water-soluble matter in untreated and treated cocoas 9 Composition of the water-soluble matter in untreated and treated cocoas 1
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 666 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER May 9, 1918 THE EFFECT OF ALKALI TREATMENT ON COCOAS. By Eugene Bloomberg, formerly Assistant Chemist, Buffalo Food and Drug Inspection Station. CONTENTS. Page. Purpose of the investigation 1 Description of investigational samples 3 Analyses of untreated and treated cocoas 4 Water-soluble matter in untreated and treated cocoas 9 Composition of the water-soluble matter in untreated and treated cocoas 14 Page. Ash ratios in untreated and treated 16 Action of various alkalies on cocoas 18 Appearance of the cocoas 19 Conclusions 20 PURPOSE OF THE INVESTIGATION. IN THE PROCESS of the manufacture of cocoa, the cocoa beans are roasted, the shells removed, the nibs crushed in a mill, and the resultant product placed in a press whereby a part of the cocoa butter is removed. The press cake. is then ground and sifted to form the cocoa of commerce. By the removal of this portion of fat the color of the cocoa is made considerably lighter. For many years it has been the endeavor of manufacturers of cocoa to darken the color of the cocoa so that it would more closely resemble chocolate. This effect has been sought in various ways, but the most prevalent method is by the addition of alkalies or alkaline carbonates. Am- monium carbonate and magnesium carbonate have also been used with this end in view. In this article the term "alkali treatment" will be understood to include the treatment of cocoa not only with the alkalies or alkaline carbonates, but also with such salts as ammonium carbonate and magnesium carbonate. This process is quite generally known as the "Dutching" process, and the cocoas made therefrom as "Dutched" or "Dutch process" cocoas. The name is derived from the fact that this method of treating cocoa originated in Holland.
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