Page:The food of the Gods - A Popular Account of Cocoa.djvu/38

Rh tive process; this latter method being in every respect preferable to that first mentioned.

In order to avoid the expense and trouble



consequent on the latter process, some manufacturers add alkali, by which means the free fatty acids are saponified, and the fat is held in a state of emulsion, thus giving the cocoa a false appearance of solubility.

Another effect of the alkali is to impart to the beverage a much darker colour, from its action on the natural red colouring matter of