Cocoa-derived products

In recent years, the studies of cocoa and cocoa products (cocoa powder, dark chocolate, and cocoa liquor) and their related products have become an area of interest given their health-promoting properties due to the presence of bioactive compounds such as the flavanols (catechins and proanthocyanins), the flavonoids subgroup, and alkaloids (methylxanthines). Several in vitro and in vivo studies have suggested that polyphenols may protect against many degenerative diseases. A relation has been found in some of these between the consumption of cocoa derivatives and their cardiovascular effect [1,2],... 

The beneficial effect of polyphenols on the endothelial function has also been observed for other dietary polyphenol-rich sources. Indeed, intake of purple grape juice has been shown to improve the endothelial function in hypercholesterolemic patients with impaired FMD similarly to red wine [102]. Moreover, purple grape juice intake improved FMD in teenagers with metabolic syndrome [98]. In addition, a grape-derived product has been shown to improve the impaired FMD in healthy subjects subsequent to the intake of a high-fat meal [77]. Similarly, intake of cocoa... 

The name Theobroma cacao, food of the gods, indicating both the legendary origin and the nourishing quaUties of chocolate, was bestowed upon the cacao tree by Linnaeus in 1720. All cocoa and chocolate products are derived from the cocoa bean, the seed of the fmit of this tree. Davila Garibi, a contemporary Mexican scholar, has traced the derivation of the word from basic root words of the Mayan language to its adoption as chocolate in Spanish ( ) ... 

In the eady 1990s, the most frequently used cocoa butter equivalent in the United States was derived from palm kernel oil but a synthesized product was expected to be available in the near future. 

Foods derived from cocoa beans have been consumed by humans since at least 460 to 480 AD. The source of cocoa beans, the species Theobroma, contains a variety of biologically active components. These include the purine alkaloids theobromine, caffeine, and theophylline. Structurally, they are methylated xanthines and, thus, are often referred to as methylxanthines. Theobromine (3, 7-dimethylxanthine) is the predominant purine alkaloid in cocoa and chocolate. Caffeine (1, 3, 7-trimethylxanthine), the major purine alkaloid found in coffee and tea, is found in cocoa and chocolate at about one eighth the concentration of theobromine. Only trace amounts of theophylline (1, 3-dimethylxanthine) are detected in cocoa and chocolate products. 

There are many phenolic substances in plants and thus in foods. Rich dietary sources of phenolics include fruits, tea, coffee, cocoa, and processed foods derived from these, such as wine. At high levels, and in particular when sugar levels are low, phenols impart an astrin-gency, bitterness, and color to foods. In red wine, unsweetened tea, and chocolate products, the taste is heavily influenced by the presence of phenolics. Therefore, an assessment of phenolic content in food is of great importance. 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

The second route to aromas Involves the production of chemical precursors during a fermentation step. Subsequent heating generates aromas from these bio-logically-derived precursors. Cocoa and bread aroma are two examples of these types of reactions. 

Cocoa butter is derived from the tree Theobroma cacao, which grows in several tropical areas, including Indonesia, the Ivory Coast, Malaysia, New Guinea and Brazil, which dominate the trade. The seeds of the tree, known as cocoa beans, were first consumed in the form of a drink prepared by the Maya and Aztec Indians. Cocoa beans were carried to Europe during the 16th century and the product was developed into the sweetened solid bar we are familiar with as chocolate. Cocoa butter is used mainly in the manufacture of chocolate confectionery, but it is also popular for applications in cosmetics and as an ingredient of pharmaceutical creams. 

Cocoa Butter Substitute occurs as a white, waxy solid that is predominantly a mixture of triglycerides derived primarily from palm, safflower, sunflower, or coconut oils. The resulting products may be used directly or with cocoa butter in all proportions for the preparation of coatings. In contrast to many edible oils and hard butters, Cocoa Butter Substitute has an abrupt melting range, changing from a rather firm, plastic solid below 32° to a liquid at about 33.8° to 35.5°. 

Supplies and consumption of oils and fats are generally described in terms of seventeen commodity oils, four of which are of animal origin and the remainder of which are derived from plants. This selection of oils does not include cocoa butter with an annual production of around 1.7 million tonnes, which is used almost entirely for the purpose of making chocolate. Nor does it include oils consumed in the form of nuts. The production and trade data that are available and are detailed in the first chapter relate to crops either grown and harvested for the oils that they contain (e.g. rape and sunflower oils) or crops that contain oils as significant byproducts (e.g. cottonseed and corn oils). 

According to some authors the effect of temperature of the cleaning operation is not well understood and it will clearly depend on the nature of the deposit. The mean removal rate of buttermilk derived solids, is very sensitive to higher temperatures, whereas those associated with milk are much less affected. It may be noted however, that removal of milk solids is at a maximum at around 60°C, but for other products (e.g. buttermilk, evaporated milk, and cocoa) the maximum removal of asociated deposits is in the region of 85 - 90°C. 

The natural products theophylline 34 (1,3-dimethylxanthine), theobromine 35 (3,7-dimethylxanthine) and caffeine 36 (1,3,7-trimethylxanthine) are derived from the lactam form of xanthine. Theophylline occurs in tea leaves and is a diuretic and a coronary vasodilator. Cocoa beans contain ca. 5% theobromine, which is a stronger diuretic than theophylline or caffeine. 

Products and Uses Derived from seeds of cocoa plant. In emollient creams, eyelash mascara removers, lipstick, nail cuticle products, blushes, soaps, chocolate, creams, ointments, and medicinal suppositories. As skin softener and lubricant. 

Ketones derived from the pyrans, C5H4O2, Mr 96.09. 2//-pyran-2-one (a-P., cumalin) colorless liquid with an odor of hay and woodruff, mp. 5 °C, bp. 206 °C. 4W-Pyran-4-one (y-P.) hygroscopic cryst., mp. 32 °C, bp. 217 °C. Substituted P. such as maltol are formed, e. g., on heating carbohydrates, coffee, cocoa, coffee substitutes they are also involved in the odor and taste of bread and bakery products some of them act as taste intensifiers. Other derivatives of 2- or 4-P. such as kawain (see styrylpyrones), chelidonic acid, meconic acid, and kojic acid, etc. are found as metabolic products in plants and microorganisms in particular, the condensed ring systems of the chromones and coumarins are present in numerous natural products examples flavonoids, furocoumarins, "aflatoxins, and other mycotoxins. 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

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