Chocolate natural

Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S and Crozier A. 2003. Plasma antioxidants from chocolate. Nature 424(6952)4013. 

Di Tormaso E, Beltramo M, Piomelli D. 1996. Brain cannabinoids in chocolate. Nature 382 677-678. 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

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). 

Lecithin (qv), a natural phosphoHpid possessing both hydrophilic and hydrophobic properties, is the most common emulsifier in the chocolate industry (5). The hydrophilic groups of the lecithin molecules attach themselves to the water, sugar, and cocoa soflds present in chocolate. The hydrophobic groups attach themselves to the cocoa butter and other fats such as milk fat. This reduces both the surface tension, between cocoa butter and the other materials present, and the viscosity. Less cocoa butter is then needed to adjust the final viscosity of the chocolate. 

Because it does not have quite the same taste as the much more complex mixture of compounds found in natural vanilla extract, it is most often used with stronger flavors and scents such as chocolate, cloves, nutmeg, or cinnamon. 

Caffeine is an addictive drug used in soft drinks as a stimulant. It occurs naturally in coffee, tea, and chocolate. 

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. 

Over a long time period it may well not be possible to duplicate library cell culture conditions. What happens when the lot of media used in the final culture step prior to pyrolysis has been consumed Can culture media suppliers assure nutritional identity between batches Media types for growth of fastidious strains invariably include natural products such as brewer s yeast, tryptic soy, serum, egg, chocolate, and/or sheep blood. Trace components in natural products cannot be controlled to assure an infinite, invariable supply. The microtiter plate wells used here do not hold much media. Even so, the day will come when all media supplies are consumed and a change in batch is unavoidable. When that happens, if there were no effective way to compensate spectra for the resulting distortions, it would be necessary to re-culture and re-analyze replicates for every strain in the reference library. Until recently the potential for obsolescence was a major disincentive for developing PyMS spectral libraries of bacteria. Why this is no longer an insurmountable problem is discussed in the next section. 

The coca plant is an evergreen, native to South America, particularly the countries of Peru, Bolivia, Brazil, Chile and Columbia, and should not be confused with the cocoa plant, from which chocolate is made. Although the coca plant is natural to South America, it has been successfully cultivated in Java, West Indies, India and Australia. 

Most cats are not naturally attracted to eating chocolate, but many dogs are. Dogs by nature will sample nearly anything that they see their masters eating, so pet owners must take care to keep all chocolate products well out of reach of their dogs and cats. 

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). 

After the nucleic acid purines adenine and guanine, the next most prominent purine in our everyday lives is probably caffeine. Caffeine, in the form of beverages such as tea, coffee, and cola, is one of the most widely consumed and socially accepted natural stimulants. Closely related structurally are theobromine and theophylline. Theobromine is a major constituent of cocoa, and related chocolate products. Caffeine is also used medicinally,... 

You eat about 170 micrograms (pg 1 pg = 1,000 ng) of nickel in your food every day. Foods naturally high in nickel include chocolate, soy beans, nuts, and oatmeal. Our daily intake of nickel from drinking water is only about 2 pg. We breathe in between 0.1 and 1 pg nickel/day, excluding nickel in tobacco smoke. We are exposed to nickel when we handle coins and touch other metals containing nickel. 

But why are NP-rich plants more expensive than commodity or crops Simply because, in contrast to the easily substitutable staple foods, the plants that produce highly attractive NPs usually have a much more limited geographical distribution. Consequently, there is less competition in the market place and substitution remains very difficult in most cases (e.g., there is no satisfactory synthetic coffee, tea or chocolate). Some of the NPs used in scents and flavours have been substituted with synthetic chemicals but even then many consumers were prepared to pay a premium for plant-derived flavouring (e.g., natural vs. synthetic vanilla). 

G. Tannenbaum, Chocolate A Marvelous Natural Product of Chemistry, ... 

LI ou know that atoms make up the matter around you, from stars to steel to J chocolate ice cream. You might think that there must be many different kinds of atoms to account for the huge diversity of matter, but the number of different kinds of atoms is surprisingly small. The great variety of substances results from the many ways a few kinds of atoms can be combined. Just as the three colors red, green, and blue can be combined to form any color on a television screen, or the 26 letters of the alphabet make up all the words in a dictionary, only a few kinds of atoms combine in different ways to produce all substances. To date, we know of slightly more than 100 distinct atoms. Of these, about 90 are found in nature. The remaining atoms have been created in the laboratory. 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

The use of polyamide is advantageous because it separates natural from synthetic coloring material, removes sugars, acids, and flavoring materials, and concentrates dilute solutions of colors (156,167). However, the use of polyamide is not applicable to chocolate brown FB, chocolate brown HT, or indigotine, because the two chocolate browns are not completely eluted from the column and indigotine decomposes during extraction (157). 

Caffeine is a naturally occurring substance found in the leaves, seeds, or fruits of more than 60 plants. These include coffee and cocoa beans, kola nuts, tea leaves, guarana (Paulinia cupana) and Paraguay tea. Thus it is present naturally in many beverages, such as coffee, tea, and cola drinks, or is added in small amounts (up to 200 ppm) in some soft drinks and in foods such as chocolate. Caffeine is obtained by solvent or supercritical fluid extraction from green coffee beans, mainly during the preparation of decaffeinated coffee. 

Phenethylamine is found throughout nature, in both plants and animals. It is the end product of phenylalanine in the putrefaction of tissue. One of its most popularized occurrences has been as a major component of chocolate, and it has hit... 

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