Cocoa butter base

The displacement value is defined as the number of parts of suppository ingredients that displace one gram of cocoa butter base. These values are summerized in Table 9.1. The following examples will illustrate the displacement value calculations ... 

Show how you would prepare 10 dimenhydrinate suppositories containing 400 mg of the drug in each suppository. Assume that you are required to use cocoa butter base. 

Kohiyama et al. (1992) reported mean levels of nickel, iron and copper of 0.03, 0.30 and 0.04 mg/kg, respectively, in 10 samples of cocoa butter. Baxter et al. (2001) found comparable results from the determination of 23 elements in 42 cocoa butters and 22 CBA fats, mostly of known geographical origin and processing history, by the sensitive multi-element technique of inductively coupled MS. No distinction could be made between the cocoa butters based on geographical origin or deodorization, and the very low levels of most elements in the CBA fats meant that their presence in mixtures with cocoa butter could not be detected. 

Cocoa butter-based suppositories can be prepared manually by pharmacists by mixing the ingredients to a pliable consistency in a mortar. 

Suppositories are solid dosage forms intended for insertion in body cavities like rectum, vagina, and occasionally in the urethra for local or systemic effects. The length, shape, and weight of these depend on the body cavity it is used for. These melt, soften, or dissolve after application depending on the type of suppository base applied. Cocoa butter base suppositories usually melt in contact with the body temperature. Other bases, such as polyethylene glycol, glycerin. 

HPLC analysis of cocoa butter and chocolate products (UV detection) to determine 5% or less of CBE in cocoa butter, based on monitoring the POP POS SOS ratio of the test sample. 

Cocoa powder (cocoa) is prepared by pulverizing the remaining material after part of the fat (cocoa butter) is removed from chocolate Hquor. The U.S. chocolate standards define three types of cocoas based on their fat content. These are breakfast, or high fat cocoa, containing not less than 22% fat cocoa, or medium fat cocoa, containing less than 22% fat but more than 10% and low fat cocoa, containing less than 10% fat. 

Tempering. The state, or physical stmcture, of the fat base in which sugar, cocoa, and milk soHds are suspended is critical to the overall quaHty and stabiHty of chocolate. Production of a stable fat base is compHcated because the cocoa butter in soHdified chocolate exists in several polymorphic forms. Tempering is the process of inducing satisfactory crystal nucleation of the Hquid fat in chocolate. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Most hand creams are colloidal, and generally have a thick, creamy consistency. The majority of hand creams are formulated as a liquid-in-liquid colloid (an emulsion), in which the dispersion medium is water based, and the dispersed phase is an oil such as palm oil or cocoa butter . These oils are needed to replenish in the skin those natural oils lost through excessive heat and work. 

Based on phase-equilibrium data in the Master diagram (Figure 9.8-12) (where S-l and 1-V equilibrium data are presented) the experiments for cocoa butter micronization using the PGSS process were carried out. The pre-expansion pressure was in the range of 60 to 200 bar and at temperatures from 20 to 80°C. The micronization with the nozzle D = 0.25 mm resulted in fine solid particles with median particle sizes of about 62 pm. In Figure 9.8-13 the morphology of a cocoa-butter particle is presented. 

Theobroma Theobroma cacao (Sterculiaceae) kernel 35-50 oleic (35), stearic (35), palmitic (26), linoleic (3) suppository base, chocolate manufacture Theobroma oil (cocoa butter) is a solid... 

Cocoa seeds contain 35-50% of oil (cocoa butter or theobroma oil), 1-4% theobromine and 0.2-0.5% caffeine, plus tannins and volatile oils. During fermentation and roasting, most of the theobromine from the kernel passes into the husk, which thus provides a convenient source of the alkaloid. Theobroma oil or cocoa butter is obtained by hot expression from the ground seeds as a whitish solid with a mild chocolate taste. It is a valuable formulation aid in pharmacy where it is used as a suppository base. It contains glycerides of oleic (35%), stearic (35%), palmitic (26%), and linoleic (3%) acids (see page 44). 

Reaction of shea triterpene alcohols with acetic anhydride and sulphuric acid to produce coloured products (Fitelson s reaction) was the basis of a sensitive early test for the presence of shea butter in cocoa butter (Fincke, 1975). Analysis of the triterpene fraction of a commercial cocoa butter by TLC fractionation followed by GC (Fincke, 1976), or argentation TLC followed by GC (Gegiou and Staphylakis, 1985), have been shown to have potential for detecting CBEs in chocolate based on the difference in levels of P-amyrin, butyrospermol and... 

Nuclear magnetic resonance (NMR) can be used as a rapid alternative to differential scanning calorimetry in the determination of the solid fat content and studies on the melting behaviour. The determination is based on detection of the different populations of protons in solid and liquid phases, which indicates the hardness of the fat. Hernandez and Rutledge (1994b) used low resolution pulse NMR to compare melting curves of roasted and non-roasted cocoa butters from Africa, Indonesia and South America. Discriminant analysis techniques showed... 

Infrared and Raman spectroscopy techniques have also been shown to be of value in determining oil authenticity, particularly when based on the degree of saturation (Aparicio and Baeten, 1998 Bertran et al., 2000), but these methods have not yet been substantially applied to cocoa butter and confectionery fats. 

Research on blending milk fat and its fractions with cocoa butter to reduce costs and/or to improve stability against fat bloom in chocolates has had mixed results. Milk fat hard fractions have been reported to inhibit fat bloom formation in both milk and dark chocolates (Versteeg et al., 1994 Dimick et al., 1996b Bricknell and Hartel, 1998) but to accelerate fat bloom in compound coatings based on palm kernel oil (Ransom-Painter et al., 1997). Reddy et al. (1996) showed the importance of modifying the... 

Cocoa beans are roasted, ground and pressed. From this step two principal materials are obtained for the manufacture of cocoa based products cocoa butter and cocoa liquor (the press-cake, which is used to make cocoa powder) ... 

The complexity of chocolate manufacture arises from the polymorphic nature of its constituent fats, which can come in at least five crystal forms, each with an individual melting point. Cocoa butter is chemically a multicomponent mixture of triglycerides and trace compounds (Davis and Dimick 1986). Approximately 85% of the composition consists of just three triglycerides POP ( 20%), POS ( 40%) and SOS ( 25%), where palmitic (P), oleic (O) and stearic (S) are the fatty acids attached to the glycerol base. The precise composition depends on factors such as growing conditions and therefore can vary between batches, especially from different geographic regions (Chaiseri and Dimick 1989). 

The dispersion of the crystalline fat phase in a material determines the physical and textural properties of a lipid-based product. For example, the hardness, snap, and glossy appearance of chocolate is caused by crystallization of cocoa butter in the form of numerous, very small (1 pm or less) crystals of the most stable polymorph (p form). The size distribution (mean size and range of sizes), polymorphic form, and shape of the fat crystals, as well as the network formed among the crystals, all play important roles in determining physical attributes of lipid-based products. 

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