| Alkalisation |
The process, invented in the 19th Century, of neutralising
the acidity of cocoa before roasting.
A Dutchman called Coenraad Johannes van Houten discovered that if he
added alkali-potash to the cocoa nibs before they were roasted,
the acid taste of the cocoa was neutralised. Since then all industrial
chocolate makers have carried out this alkalisation process
to modify the flavour and colour of the finished product. The process is
still used today, and is also known as the 'Dutch process' or
'Dutching', in honour of it's inventor. |
| Amines |
Chemicals in the nervous system that constrict blood vessels,
and are derived from ammonia by replacement of one or
more hydrogen atoms by a basic atom or radical. Amines are also found in
chocolate, and some other foods. |
| Aspartame |
Non-nutritive sweetener made from two amino acids - aspartic
acid and phenylalanine. Aspartame is 180-200 times
sweeter than sugar and can be found usually in chocolate flavoured
products as opposed to real chocolate. |
