Cacao chocolate

Creme de Cacao, chocolat, Bailey s Cacao, chocolate, cream... 

Mikulaschek, W., Decimal Classification of Cacao, Chocolate and Confectionery, Intern. 

Milk, 2) Cheese, 3) Fats and oils, 4) Ice cream, 5) Meat, 6) Fish, 7) Egg, 8) Cereal and starch, 9) Fruit and vegetables, 10) Beverages (soft drinks, beer, wine), 11) Soups and broths, 12) Sugar and honey, 13) Cacao, chocolate, coffee, tea, 14) Confectionery, 15) Bakery, 16) Salads, 17) Spices and flavors, 18) Diet food. 

The name Theobroma cacao, food of the gods, indicating both the legendary origin and the nourishing quaUties of chocolate, was bestowed upon the cacao tree by Linnaeus in 1720. All cocoa and chocolate products are derived from the cocoa bean, the seed of the fmit of this tree. Davila Garibi, a contemporary Mexican scholar, has traced the derivation of the word from basic root words of the Mayan language to its adoption as chocolate in Spanish ( ) ... 

White Chocolate. There is at present no standard of identity in the United States for white chocolate. Virtually all current uses of the term white chocolate do not meet the standards for chocolate, which prescribes the presence of ground cacao nibs. This restrictive requirement has acted as a practical deterrent to companies developing and marketing white chocolate-type products in the United States. When such products have been introduced and marketed in the United States, companies have had to label them with fanciful names to avoid the standardized labeling issues. In other countries where a standard of identity for white chocolate exists and where a minimum amount of cocoa butter is required by law, consumers have available to them a variety of easily recognizable products. 

The FDA has not legally defined cocoa butter, and no standard exists for this product under the U.S. Chocolate Standards. For the purpose of enforcement, the FDA defines cocoa butter as the edible fat obtained from cocoa beans either before or after roasting. Cocoa butter as defined in the US. Pharmacopeia is the fat obtained from the roasted seed of Theohroma cacao Uinne. 

Kohiyama, M., Kanematsu, H., Niiya, I., Heavy metals particularly nickel, contained in cacao beans and chocolate, Nippon Shokuhin Kogyo Gakkaishi, 39(7), 596, 1992. (CA118 146452a)... 

The second major technical development occurred in 1876, when milk chocolate was invented in Switzerland by M. D. Peter. This process provided a new stimulus to the cacao trade. Milk chocolate powder and cocoa butter were later combined to make an eating chocolate that formed the backbone of the chocolate industry today. 

Chocolate liquor is the solid or semiplastic food prepared by finely grinding the nib of the cacao bean. It is commonly called baking chocolate, unsweetened chocolate, or bitter chocolate and, in Europe, is frequently referred to as chocolate mass or cocoa paste. Chocolate liquor is essentially the starting point from which all chocolate products are produced. Table 5 lists the theobromine and caffeine content of 22 various chocolate liquor samples determined by high pressure liquid chromatography (HPLC). The liquors averaged 1.22% theobromine and 0.214% caffeine.27- 28 The ratio of theobromine to caffeine ranged from 2.5 1 to 23.0 1. 

This chapter has compiled and evaluated information on the methylxanthine composition of cocoa and various chocolate foods and beverages, as well as the consumption pattern for these commodities. Cacao is the major natural source of the xanthine base theobromine. Small amounts of caffeine are present in the bean along with trace amounts of theophylline. Numerous factors, including varietal type and fermentation process, influence the methylxanthine content of beans. 

Kreiser, W., Martin, R., Cacao products — high pressure liquid chromatographic determination of theobromine in cocoa and chocolate products, J. Assoc. Off. Anal. Chem., 61, 1424, 1978. 

The cacao plant, Theobroma cacao, is the source of chocolate which is well known and highly prized in international commerce. The cacao pods contain beans which are fermented and pressed to provide a brown liquid which is the raw material for chocolate. The press cake is ground and sold as cocoa and it also provides a brown colorant. The pods, beans, shells, husks and stems have also been suggested as colorants. They contain a very complex mixture of acyl acids, leucoanthocyanins, flavonoid polymers, tannins, and catechin-type polymers.33... 

Acetic acid occurs naturally in many plant species including Merrill flowers Telosma cordata), in which it was detected at a concentration of 2,610 ppm (Furukawa et al., 1993). In addition, acetic acid was detected in cacao seeds (1,520 to 7,100 ppm), celery, blackwood, blueberry juice (0.7 ppm), pineapples, licorice roots (2 ppm), grapes (1,500 to 2,000 ppm), onion bulbs, oats, horse chestnuts, coriander, ginseng, hot peppers, linseed (3,105 to 3,853 ppm), ambrette, and chocolate vines (Duke, 1992). 

The generic name of the cacao tree (Theobroma) means food of the Gods and gives its name to a caffeine-like stimulant, theobromine (a methylxanthine). It has been claimed that the theobromine in chocolate is responsible for its addictive characteristics. This is based on the fact that methylxanthines bind to adenosine receptors in the central nervous system and act as antagonists to this neurotransmitter (Chapter 14). However, another group of substances, the amides formed between ethanolamine and unsaturated fatty acids, are also possible candidates for the title of the chocolate drug . 

Melzig ME, Putscher I, Henklein P, In vitro pharmacological activity of the tetrahydroisoquinoline salsinol present in products from Theobroma cacao L. like cocoa and chocolate,/Ethnopharmacol75. 55— 53, 2000. 

Henderson, John S., Rosemary A. Joyce, Gretchen R. Hall, W. Jeffrey Hurst, and Patrick E. McGovern. Chemical and Archaeological Evidence for the Earliest Cacao Beverages. Proceedings of the National Academy of Sciences 104 (November 27, 2007) 18,937-18,940. The researchers studied pottery residues and foimd that a chocolate beverage had been made from cacao beans in 1400-1100 b.c.e. in Honduras. 

Chocolate Theobromine cacao Theobromine Adenosine (antagonist) Adenosine... 

Only a small amount of caffeine is found in the cacao plant and chocolate. The principal alkaloid in the cacao plant is theobromine, which is almost identical to caffeine, but differs by having one less methyl group. Theobromine does not contain bromine but derives its name... 

Flourishing in warm and tropical areas with a few in temperate zones, the Sterculiaccae yield chocolate (cacao), cola nuts, limber, and cultivated ornamentals. 

Pure chocolate is a mixture of torrefied, powdered cacao with sugar (saccharose) sometimes excess of fat is added and sometimes a small quantity of various essences or spices. Starch chocolate contains, in addition, one of a number of starches or flours (of rice, oats, chestnut, or of oily seeds such as walnut, arachis, etc.). Chocolate of lower quality sometimes contains powder cacao husks, and occasionally other sugars than saccharose (glucose) are added other adulterants are dextrin, gum and gelatine. Milk chocolate is prepared with cacao, sugar and milk powder or extract. 

Microscopic Examination.—A few grams of the chocolate are freed from fat by extraction with carbon tetrachloride and from sugar by washing on a filter with a little alcohol and then with cold water. The residue, well mixed in a mortar, is examined with a magnification of 300-400 diameters, best in comparison with products of known origin. Such examination will show if the normal constituents of pure chocolate are accompanied by starch or flour of cereals, chestnuts (see Fig. 32 of Plate IV in the chapter on Flour) or oily seeds, or powdered cacao husks. 

With chocolate to which starch or flour has been added, since only a small part (usually 1-2%) of the starch piesent consists of that contained in the cacao, the quantity of the starch or fioui added may often be determined sufficiently approximately from the starch content Wien ordinary staich is added, it may be assumed that this contains on the average about 80% of actual starch, the lest being mostly moisture... 

Pure chocolate usually contains from one-half to two-thirds Of sugar and from one. half to one-third of cacao a slight excess of cacao butter is sometimes... 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

Hammerstone JF, Lazarus SA, Mitchell AE, Rucker R, Schmitz HH. 1999. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. J Agric Food Chem 47 490-496. 

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