It sounds paradoxical, but to make sweet chocolate you need salt! Potassium carbonate, the alkaline salt with the formula K2CO3, also known as potash, is one of the most commonly used raw materials for alkalising cocoa.
During alkalization of cocoa powder by using the Dutch process (so-called "Dutching “1) to produce chocolate, potassium carbonate balances the pH value and reduces acidity of natural cocoa beans. Another decisive advantage of this procedure : by increasing the pH value a soft aroma and a rich, deep colour is obtained.
Cocoa and especially dark chocolate not only taste good but are known for their polyphenol and flavanol content. Their antioxidant effect can contribute to cardiovascular health and lower cholesterol level and blood pressure.
And, as already mentioned at the beginning, chocolate makes you happy! This is due to active ingredients in cocoa that quickly increase the serotonin and endorphin levels in our blood. This increase, together with the reduction of cortisol, the stress hormone, makes us feel good!
For the production of cocoa and chocolate, we offer MAGNESIA 77748, a potassium carbonate that is especially suitable as acidity regulator for use in foodstuffs. It complies with EP and is approved food additive E 501 (i). For further information, please refer to the specification MAGNESIA 77748.
For more information about potassium carbonate and how it can optimize your existing recipes or improve new product developments, please contact our experts of the MAGNESIA Food team.
Contact us now
Oliver Stapelfeldt and the Food team supports you with technical know-how and finds tailor-made solutions for your product idea. Also ask for detailed information about specifications, safety data sheets or material samples.
1 Production process is named ‚Dutch-Processing‘ after its inventor, the Dutchman Coenraad Johannes van Houten.