FCIA Fine Chocolate Glossary

Fine Chocolate Glossary


Adding a higher pH buffer to cocoa powder to give particles better suspension properties and reduce bitterness.

Source: Industrial Chocolate Manufacture and Use (2009)

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The entry for this term is in progress, and will appear in the Glossary soon.

–FCIA Fine Chocolate Glossary Team

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Free radicals formed by oxidation reactions are reactive compounds that have an unpaired electron and can cause food spoilage and damage to cells in the View Entry


The Glossary team is actively seeking an author for this term.

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A form of recognition given for the achievement of displaying certain desirable qualities.

This is usually based on the decision of a group of judges View Entry