Coenraad Johannes van Houten
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate". He is also credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father, Casparus van Houten's invention.
Coenraad Johannes van Houten | |
|---|---|
Portrait of Coenraad Johannes van Houten | |
| Born | 15 March 1801 |
| Died | 27 May 1887 (aged 86) Weesp, Netherlands |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.