CHANGES IN COCOA POWDER DURING STORAGE

CHANGES IN COCOA POWDER DURING STORAGE

Introduction

The quality of cocoa powder depends on various factors for example the brand of cocoa grain, the technological parameters of processing and the conditions of storage.
High moisture content may bring about physical changes such as caking, microbiological ones for example development of mould as well as chemical changes.
Cocoa powder easily absorbs odours and also emits them.  Odour may change as a result of the loss of it's own smell or the absorption of a foreign odour, but may also be due to chemical / biochemical changes in the product itself.
Temperatures over 25 °C is responsible for the cocoa powder forming lumps as well as the partial melting of fat.
Exposure to light speeds up the process of the rancidity of fat, resulting in cocoa powder which may have lost it's colour and acquired a tallowy taste.
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**  Refer to the article attached for more information on how to prevent any changes to cocoa powder during storage.

   





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