Prodn. of vinegar flavoured with cocoa - using alcohol vinegar base and powdered cocoa cake as aromatic component.

摘要

Prodn. of cocoa flavoured vinegar comprises using an alcohol vinegar as the liq. base and a powdered "cocoa cake" as the aromatic component. Pref., the vinegar is white or wine vinegar. The cocoa powder is naturally acid, i.e. not alkalised and is obtd. by grinding pressed cake, only slightly fatty, and from roasted or heat-treated beans. Flavouring is by a physical and/or chemical process, e.g. dilution or infusion. USE/ADVANTAGE - The process is applied in the condiments industry. The prod. replaces natural cocoa vinegar, which contains pathogenic microorganisms, is difficult to collect, and is produced in non-industrialised countries, remote from consumer countries.