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Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
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Atmospheric CO2 penetrates the concrete's pores and, in the presence of moisture, forms carbonic acid, which then reacts with calcium hydroxide in the hydrated cement, forming calcium carbonate. This process reduces the concrete's volume and is termed carbonation shrinkage.
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Changes in cocoa properties induced by the alkalization process: A review.

Damián Valverde García1, Édgar Pérez Esteve1, José Manuel Barat Baviera1

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Comprehensive Reviews in Food Science and Food Safety
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Alkalization (Dutching) modifies cocoa's color, taste, and solubility. This review details alkalization methods and their impact on cocoa's nutritional, functional, microbiological, and sensory traits.

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Area of Science:

  • Food Science
  • Food Chemistry

Background:

  • Alkalization, or "Dutching," is a key cocoa processing step.
  • It enhances cocoa's color, flavor, and solubility.
  • Research continuously seeks improved alkalization techniques and understanding.

Purpose of the Study:

  • To review cocoa alkalization methods.
  • To analyze the effects of alkalization on cocoa properties.
  • To provide a guide on alkalization conditions and outcomes.

Main Methods:

  • Review of existing literature on cocoa alkalization.
  • Description of various alkalization systems and their tuning.
  • Biochemical analysis of transformations during alkalization.

Main Results:

  • Alkalization significantly alters cocoa's physicochemical properties.
  • Impacts on nutritional, functional, microbiological, and sensory aspects are documented.
  • Specific changes depend on the alkalization conditions applied.

Conclusions:

  • Alkalization is a versatile process for cocoa modification.
  • Understanding the underlying biochemistry is crucial for optimizing results.
  • This review offers a comprehensive guide for cocoa processors and researchers.