Chocolate Powder

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. 

Polvere bruna o Polvere cioccolata (Brown Powder or Chocolate Powder) contd KN03 79, incompletely carbonized wood as powder 18 sulfur 3% used in some cannons prior to the invention of smokeless proplnts (Ref 1, p 147—8 Ref 28, p 345)... 

Gunpowder, Brown. See BkPdr Modification, known as Brown-, Cocoa or Chocolate Powder described in Vol 2 of Encycl, p B173-L. It is also listed under CANNON PROPELLANT on p C30-L of Vol 2... 

Chocolate Powder. Same as Cocoa Powder described in Vol 2,p B173-L... 

Cocoa Powder, also known as Chocolate Powder or Brown Powder. See Vol 2, pB173 L, under Black Powder Modifications. Marshall, Diet (1920) 23 gives the following compn ... 

Shokofadnyi Porokh (Rus for Chocolate Powder). See under Dymnyi Porokh in Vol 5, D1582-R... 

The fine ground chocolate powder or paste is conveyed into refining equipment where the rest of the cocoa butter, emulsifying agent (lecithin) and the flavourings are added. 

Figure 56. Transmission as a function of time of an instant chocolate powder as determined in the apparatus shown in Figure 55 ...

If isoquinolines or carbolines played a major role in PD, consumers of large amounts of cheese, chocolate powder and wine would be expected to show at least a greater prevalence of PD than others, since, for example, THIQ may be formed by ring cyclization of 2-phenylethylamine in foods containing formaldehyde or in combination with ethanol in beverages. However, this seems not to be the case (Andrade, 1991). 

Although substantial progress has been made in determining acrylamide, a recent interlaboratory comparison showed that many current methods are not satisfactory for samples in complex matrices. liven with relatively simple samples, the range of results was loo wide to be acceptable. Hius. more improvements in analytical methodology are certainty in order. A fully validated improved LC/MS/ MS method was recently reported that uses isotope dilution. l.C. and electrospray ionization MS/MS. lixcellem results were obtained on chocolate powders, cocoa, and coffec. 

Tara gum is useful in thickening various fruit drinks and diet drinks without sugar. Tara gum and carrageenan are used to stabilize chocolate syrups and chocolate powder mixtures. Nectars consisting of fruit puree, fruit juice, sugar, citric acid, and ascorbic acid get a good texture and a stable viscosity [85, 86] by the addition of 0.2% to 0.8% of Tara gum. 

Cupuassu powder, prepared from fermented seeds, is a very promising cocoa powder substitute. Although the phenolic content of cocoa and chocolate powders is more than three times higher than that of cupuassu powder, flavonoid content is significantly lower (Genovese and Lannes 2009). 

Chocolate milk other flavored milks—Chocolate whole, lowfat, and skim milk are flavored with a chocolate syrup, cocoa, or a chocolate powder to give a final chocolate solids concentration of 1 to 1.5%. Additionally, a nutritive sweetener (about 5 to 7% sucrose) is added. Chocolate lowfat and skim milk must contain not less than 2,000 lU of vitamin A per quart. If vitamin D is added, it must be present in not less than 400 lU per quart. 

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