Cocoa substitutes

However, there are two related classes of products which do depend, more or less, on Maillard technology chocolate flavors, and cocoa substitutes (or extenders, as they are more realistically called). 

Cocoa extenders or substitutes, as products which purport to be serious contenders for a fraction of the cocoa market, are a relatively new phenomenon. So long as cocoa was plentiful, cheap, and of superior quality a cocoa substitute made no sense. But the steady increasing of prices and tightening of supplies of cocoa in view of rising worldwide demand provided the incentive for some companies to undertake limited development of cocoa substitutes. It was no coincidence that their appearance on the market in early 1977 matched the peaking prices of both cacao beans and cocoa. 

These cocoa substitutes are of two kinds. First, they consist of otherwise unprocessed bulking agents with added flavor and color. The bulking agents employed are soybean flour, modified food starches, dextrins, or mixtures thereof. They are definitely offered as extenders none of the manufacturers recommend that they be used as a total replacement for cocoa. Manufacturers include Cargill, Inc., Minneapolis, Minnesota (Cocoa-Max), McCormick Company, Inc., Hunt Valley, Maryland, (McCormick Cocoa Extenders), and National Starch Chemical Corp., Bridgewater, New Jersey (N-Liven Cocoa). A.E. Staley Mfg. Co., Decatur, Illinois, entered the field but quickly dropped out. 

The second kind of commercial cocoa substitute consists of roasted food products. Clearly, whether intentionally or not, they employ Maillard technology in the same way in which it is employed in producing cocoa and coffee. The ingredients disclosures suggest that no effort has been made to modify or to enhance the flavors by the addition of amino acids or of special sugars (xylose, for example). At least three of these products are worth mentioning. 

The fate of cocoa substitutes is entirely dependent on two quite independent factors quality, and the price of cocoa. It is at least conceivable that a substitute could be developed that would be equal to cocoa. If its price were right we would have a real cocoa replacer. 

But to date the products are, at best, acceptable adulterants, based on limited development, and no real research work. Nor is the price situation favorable to cocoa substitutes. Swiftly falling prices and accumulating stocks for cocoa from mid-1977 to early 1980 are more of an overreaction than anyone predicted. Based on the information presently available, the outlook for cocoa substitutes is not favorable. 

USE Stabilizer, thickener, and binder in foods and cosmetics. Coffee, chocolate, cocoa substitute. Sizing aud finishing agent in textiles. As fiber bonding in paper manuf. Drilling mud additive. therap cat Adsorbent-demulcent,... 

Uses Cocoa substitute, cocoa enhancer, emulsifier for foods, confections, dietary... 

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). 

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Cocoa butter substitutes do not chemically resemble cocoa butter and are compatible with cocoa butter only within specified limits. Cocoa butter equivalents are chemically similar to cocoa butter and can replace cocoa butter ia any proportion without deleterious physical effects (15,16). 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

The role of reversed micelles in the manufacture of fine chemicals with enzymes also needs to be assessed and analysed. An outstanding example is lipase catalysed interesterification to produce cocoa butter substitute from readily available cheap materials (Luisi, 1985). This example of reversed micelles is sometimes referred to as a colloidal solution of water in organic systems. A number of water insoluble alkaloids, prostanoids, and steroids have been subjected to useful transformations (Martinek et al., 1987). Peptide synthesis has also been conducted. The advantages of two liquid phases are retained to a very great extent the amount of water can be manipulated to gain advantages from an equilibrium viewpoint. 

Star-branched butyl rubber, 4 437-438 copolymers, 4 445-446 Starch(es), 4 703-704, 20 452-453 as blood substitute, 4 111-112 cationic, 18 114-115 in cereal grains, 26 271-274 in cocoa shell from roasted beans, 6 357t compression effects in centrifuges, 5 513 depolymerization, 4 712 in ethanol fermentation, 10 534—535 etherified, 20 563 as a flocculant, 11 627 high-amylose, 26 288 Mark-Houwink parameters for, 20 558t modified and unmodified, 12 52-53 in paper manufacture, 18 122-123 performance criteria in cosmetic use, 7 860t... 

Lipases can be used in transferase reactions to exchange fatly acids in fats. This is of considerable interest to the food industry. The enzymatic production of cocoa butter substitutes is the most well-known example. Cocoa butter is the fat component in chocolate. It melts in the range between room temperature and body temperature because its triglyceride molecules contain certain combinatiorts of fatly acids. Natiual... 

Most cooked foods contain thiazoles. Simple alkyl-substituted thiazoles generally have odour threshold values in the range 1-1,000 pg/kg. Odour descriptions include green, vegetable-like, cocoa, nutty, and some are claimed to have meaty characteristics [22]. Although most alkylthiazoles result from thermal... 

TO PREVENT YOUR CAKES FROM sticking, always butter or spray your pans, then sprinkle a pinch of flour over them to coat the sides and bottom. (For chocolate cakes, you can substitute cocoa powder for the flour.) I trace the bottom of the pan on a sheet of parchment paper, cut it out, and place the paper in the bottom of the pan. The cakes will slide right out of the pan once they ve cooled. 

Non-cocoa fats are added to certain chocolates for a number of reasons. Their introduction was prompted by a sharp rise in the cost of cocoa butter in the 1960s which coincided with the emergence of technologies suitable to analyse butter composition and produce substitute fats. Principally, chocolate manufacture can be made more economical by using more stable processing conditions when other fats are added. The variations in processing required by changes in the chemical composition and physical properties of different batches of cocoa butters, and the effects of erratic harvests, can be ameliorated by the incorporation of the tailored non-cocoa fats. 

The non-cocoa fats used in confectionery are mixtures known as cocoa butter alternatives (CBAs), of which the most important are cocoa butter equivalents (CBEs). These are formulated from non-hydrogenated fat fractions with a tri-acylglycerol composition almost identical with cocoa butter and which are miscible with cocoa butter in all proportions. Other alternative fats such as cocoa butter replacers (CBRs) and cocoa butter substitutes (CBSs) are used, particularly in the manufacture of specialized forms of chocolate application such as coatings. 

Fincke, A. (1975) Detection of shea fat in cocoa butter and cocoa butter substitutes. 1. Detection by Fitelson s reaction. Deut. Lebensm.-Rundsch., 71(8), 284-286. 

Yella Reddy, S. and Prabhakar, J.V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. Int. J. Food Sci. Technol., 25, 711-717. 

Unlike olive oil, the analysis of cocoa butter is not governed by legal definitions. However, the legal definition of chocolate is specific in relation to whether cocoa butter is present alone or as the major vegetable fat, with strict limits on the presence of other vegetable fats in the product. Cocoa butter is also one of the few fats for which artificially manufactured substitutes of similar composition have been constructed and openly marketed. Because of this, analysis of the adulteration of cocoa butter probably has a greater importance than that of any fat other than olive oil, and the approaches to this analysis are described in chapter 3. 

Except for enzyme-directed processes to place certain fatty acids in specific positions on TAG, such as production of coating fats, cocoa butter substitutes, or reduced-calorie fats,135 the... 

Cocoa butter (CB) has a challenging chemistry and has attracted many efforts to develop lower cost, acceptable alternatives. The following definitions provide a quick introduction to this field (1) cocoa butter equivalents (CBEs) are compounded mostly from tropical oils other than palm. Because their melting and crystallization properties closely resemble CB, they are compatible as diluents at all levels of substitution (2) cocoa butter replacers (CBRs) are made from nondairy oils (typically soybean, cottonseed, or palm) partially hydrogenated for maximum trans-CIS isomer formation to acquire a steep melting profile. They are best used for enrobing bakery products, but their melting profiles can be improved by chill fractionation and (3) cocoa butter substitutes (CBSs) are made primarily from... 

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