Back كونراد يوهانيس فان هوتن Arabic Coenraad Johannes van Houten Catalan Coenraad Johannes van Houten Danish Coenraad J. van Houten German Coenraad Johannes van Houten Spanish Coenraad Johannes van Houten Finnish Coenraad Johannes van Houten French קונרד ון האוטן HE Coenraad Johannes van Houten ID Coenraad Johannes van Houten Italian
Coenraad Johannes van Houten | |
|---|---|
 Portrait of Coenraad Johannes van Houten | |
| Born | 15 March 1801 |
| Died | 27 May 1887 (aged 86) Weesp, Netherlands |
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.[1]
- ^ "Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao" (in Dutch). Archived from the original on 27 September 2007. Retrieved 25 May 2008.