Cocoa composition

Many of the compounds identified in licorice are fhe same as those identified in tobacco (3551, 3555). Thus, fhere will be similarities in their contributions to the composition of either pyrolysates from licorice vs. tobacco or the MSSs from a licorice-containing vs. a licorice-free tobacco blend. Differences will be reflected by the components unique to the material being investigated, for example, glycyrrhizin in licorice, theobromine in cocoa, and nicotine in tobacco. As noted by Schumacher et al. (3555), 172 (83%) of the 209 components identified in licorice by 1981 had also been identified in tobacco and/or tobacco smoke. Later, a similar situation between cocoa composition and tobacco/tobacco smoke compositions will be discussed. 

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

Composition and Properties. Cocoa butter is a unique fat with specific melting characteristics. It is a soHd at room temperature (20°C), starts to soften around 30°C, and melts completely just below body temperature. Its distinct melting characteristic makes cocoa butter the preferred fat for chocolate products. 

Table 11. Composition of Cocoa Beans and their Products, Whole Weight Basis in %...

Table 14. Fatty Acid Composition of Raw Cocoa Beans and Cocoa Butter ...

E. P. Buder, H. Cai, and E. R. EuUer, Jr., ia Engineering Ceramics Division, 16th Mnnual Conference on Composites CrMdvanced Ceramics, ACerS, Cocoa Beach, Fla., 1992, pp. 475—482. 

Ting J.-M., and Lake, M.L., Vapor grown carbon fiber reinforced carbon/carbon composites, Proc.. 17th Ann. Conf Comp., Mat. Structures, Cocoa Beach, FL, January, 1993,.pp. 355. 

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

Thus when palm oil is incubated in this way its composition shifts and becomes more like cocoa butter (see Table 9.9 and compare with Table 9.8). 

Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products... 

This chapter defines the methylxanthine composition of raw and processed cocoa, as well as various chocolate foods and beverages. Patterns of consumption for cocoa and chocolate products are discussed and dietary intakes of caffeine from chocolate products are reported. 

With the death of the bean, cellular structure is lost, allowing the mixing of water-soluble components that normally would not come into contact with each other. The complex chemistry that occurs during fermentation is not fully understood, but certain cocoa enzymes such as glycosidase, protease, and polyphenol oxidase are active. In general, proteins are hydrolyzed to smaller proteins and amino acids, complex glycosides are split, polyphenols are partially transformed, sugars are hydrolyzed, volatile acids are formed, and purine alkaloids diffuse into the bean shell. The chemical composition of both unfermented and fermented cocoa beans is compared in Table 1. 

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. 

Malini, E., Puranaik, J., Shivashankar, S., Nambudiri, E. S., Physical and chemical composition of Indian cocoa (Theobroma cacao L.) beans, J. Food Sci. Technol., 24, 96, 1987. 

Sanchez-Rabaneda F, Jauregui O, Casals I, Andres-Lacueva C, Izquierdo-Pulido M and Lamuela-Raventos RM. 2003. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom. 38(1) 35—42. 

Sprenkle V, Kim JY, Meinhardt K, Lu C, Chick L, Canfield N et al. Sulfur poisoning studies on the Delphi-Battelle SECA program. Presented at The 31st International Cocoa Beach Conference and Exposition on Advanced Ceramics and Composites, 2007 Daytona Beach, FL. 

R.N. Singh, High Temperature Seals for Solid Oxide Fuel Cells, 28th International Conference on Advanced Ceramics and Composites, eds., E. Lara-Curzio and M.J. Readey, Cocoa Beach, FL, 25 (3), pp. 299-307 (2004). 

U.N. packaging codes for, 18 12t Bahia cocoa beans composition, 6 369t fatty acid composition, 6 371t minerals content, 6 371t tocopherols, 6 370t... 

Dutch chocolate liquor composition, 6 369t tocopherols, 6 370t Dutch cocoa butter... 

Shively CA, Tarka SM Jr. (1984). Methyixanthine composition and consumption patterns of cocoa and chocolate products. Prog Clin Biol Res. 158 149-78. 

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