Chocolate flavors

Beverilges. Vanillin confers a pleasant note to Hqueur flavoring and improves the flavor of fortified wines by giving them a greatly enhanced bouquet. For example, vanillin is used for flavoring grenadine as well as chocolate-flavored drinks. 

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Soybean-based ice cream products, technologically feasible, are generally not in use because of flavor problems. An acceptable ice cream has been made by replacing 50% of the nonfat milk soHds with a dried soy protein isolate made up of cheese whey (21). Chocolate flavor has been widely used to mask the flavor of soybean proteins in ice cream (see Flavors and spices). 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

Similarly, the use of Irish moss extract, as the suspending agent in chocolate milk, has, through the additional thickening of the drink, educated the public to expect and to enjoy a more viscous type of chocolate-flavored dairy drink. Consequently, should a method be devised to stabilize the drink properly without increasing its viscosity, it is probable that it would be considered insufficiently rich and deemed unpalatable. 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

Chocolate flavored syrup, theobromine and caffeine content, 6 367t Chocolate liquor, 6 355-358 amino acid content, 6 368t composition, 6 369t... 

Would you walk up to a soda fountain and order a triple, chocolate-flavored colloidal dispersion No Yet that s what you do when you ask for a chocolate sundae. Ice cream is a colloidal dispersion of solids in a liquid so is chocolate syrup. Whipped cream is a colloidal dispersion of air in a liquid. 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

Heinemann, B., Stumbo, C. R. and Scurlock, A. 1964. Use of nisin in preparing beverage-quality sterile chocolate-flavored milk. J. Dairy Sci. 47, 8-12. 

Chocolate flavor -use m dairy substitutes [DAIRY SUBSTITUTES] (Vol 7)... 

However, there are two related classes of products which do depend, more or less, on Maillard technology chocolate flavors, and cocoa substitutes (or extenders, as they are more realistically called). 

For those foods and beverages which require a chocolate flavor, without the added bulk of cocoa or the fat of chocolate, the flavor... 

Alex Fries Bro., Inc. Cincinnati, Ohio, make meat, cheese, and chocolate flavors based on Maillard technology. They have no information to release on these products other than that in their general brochure. 

Ghosh, V., Ziegler, G.R., and Anantheswaran, R.C. (2005). Moisture migration through chocolate-flavored eonfeetionery coatings. J. Food Eng. 66, 177 186. 

The main drawbacks of Malaysian cocoa beans are their excessive acidic flavor, weak chocolate flavor, and certain other off flavors. Several attempts have been made to improve these characteristics (2). 

Pastilles A form of lozenge, particularly those which are chocolate flavored (see Lozenges)-, also, combustible cones of aromatic drugs used for fumigation (see Cones). The term came into English usage around 1650 from the French pastille, which was derived from the Latin pastillus, meaning little loaf. ... 

Cocoa mass can be separated into cocoa powder and cocoa butter by solvent extraction, as described in U.S. 6,610,343, assigned to Cargill Inc. Cocoa butter is used in various food applications, while cocoa solids provide the flavor for chocolate and chocolate-flavored foods. The patent also describes several typical recipes for chocolate. Estimate the cost of producing milk chocolate and semisweet chocolate using the recipes given. 

Rusoff, 1.1. Process of producing an artificial chocolate flavor and the resulting product. US Patent, 1958, 2,835,590, assigned to General Foods. 

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