Chocolate cocoa

In chocolate, cocoa butter is the continuous phase. The characteristic meltabiUty of cocoa butter constitutes a puzzle in chemical stmcture and poses difficulty in replacement cocoa butter has a sharp melting point at body temperature. 

Codex Standards for Cocoa Products and Chocolate, Cocoa Butter Standard 86-1981, CodexMlimentarius, VoL VII, 1st ed.. Joint FAO/WHO Food Standards Program, 1981. 

B. W. Minifte, Chocolate, Cocoa, and Confectioney Science andTechnology, AVI, Westport, Coim., 1970. 

Many confections are coated in a thin layer of chocolate. The latter is a mixture of chocolate, cocoa butter and other fats, blended to form a suitable coating material. This layer melts at a temperature generally in the range 27-34°C. The manufacturer wishes to coat the confection in a thin, continuous layer, and then harden this layer so that the product can be wrapped and packed with the least delay on the production line. 

Avoid consuming an excessive amount of caffeine derivatives such as chocolate, cocoa, coffee, cola, or tea... 

Avoid excessive use of caffeinated products, such as chocolate, cocoa, cola, coffee,... 

Although cocoa as a drink is now rather unfashionable, it provides the raw material for the manufacture of chocolate and is commercially very important. Cocoa (or cacao) is derived from the roasted seeds of Theobroma cacao (Sterculiaceae), a tree widely cultivated in South America and West Africa. The fruits develop on the trunk of the tree, and the seeds from them are separated, allowed to ferment, and are then roasted to develop the characteristic chocolate flavour. The kernels are then separated from the husks, ground up, and processed in various ways to give chocolate, cocoa, and cocoa butter. 

The quality of the phenol antioxidants was assessed by Vinson et al. (1999) using the IC50 for LDL + VLDL (very low density lipoprotein) oxidation, with smaller values indicating a higher quality. Quality of the antioxidants was due to free-radical scavenging activity and not chelation as the concentration of polyphenols for 50% inhibition was < 1 xM and cupric ion 25 xM in the oxidation medium. There was less percent variation within the groups for this parameter than for the total polyphenol content. The quality order was dark chocolate > cocoa > milk chocolate. The dark chocolate and cocoa were significantly different from the milk chocolate (p < 0.05), but not... 

Stearic acid is a long chain SFA present, to varying degrees, in virtually all edible fats and oils. Table IV provides the fatty acid composition of fats and oils commonly consumed by humans. The most abundant food sources of stearic acid in the American diet are beef fat and cocoa butter (chocolate). Cocoa butter is valued by chocolate manufacturers because it remains solid at room temperature but dissolves quickly at body temperature, a unique characteristic of chocolate that is due largely to stearic acid. During the last few decades as cocoa butter prices and supplies have fluctuated, food companies began looking for alternative oils that could provide equivalent amounts of stearic acid in order to retain the desirable physical characteristics. Several... 

Sweet, boiled sugar, caramel, toffee Chocolate, cocoa... 

Cocoa butter is derived from the tree Theobroma cacao, which grows in several tropical areas, including Indonesia, the Ivory Coast, Malaysia, New Guinea and Brazil, which dominate the trade. The seeds of the tree, known as cocoa beans, were first consumed in the form of a drink prepared by the Maya and Aztec Indians. Cocoa beans were carried to Europe during the 16th century and the product was developed into the sweetened solid bar we are familiar with as chocolate. Cocoa butter is used mainly in the manufacture of chocolate confectionery, but it is also popular for applications in cosmetics and as an ingredient of pharmaceutical creams. 

Minifie, B.W. 1999. Chocolate, Cocoa, and Confectionery Science and Technology. Aspen Publishers, Gaithersburg. 

Enzymatic Modification of Proteins for Food Use. Proteolytic enzymes are used extensively for modifying proteins in various ways in food products and for waste management (17, 27. These are used in baked and brewed products, cereals, cheese, chocolate/cocoa, egg and egg products, feeds, fish, legumes, meats, milk, protein hydrolysates and wines. But there are many other uses, and potential uses, of enzymes to modify protein. Whitaker (27, 28), and Whitaker and Puigserver (29) have described more than 100 enzymatic modifications of proteins in vivo, challenging scientists to look at the possibilities of modifying the amino acid side chains by proteolytic and other methods. 

Chocolate-cocoa Confectionery Fruit juices Jellies Pectin Syrups and sugars... 

Pectic enzymes (useful) Chocolate-cocoa Coffee... 

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