Cocoa sweeteners

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

It is not known how long vanilla has been used as a spice, but it dates back at least 1,000 years. The first known cultivators of vanilla were the Totonac people in the Veracruz region of Mexico, who regarded vanilla as a sacred plant and used it as a deodorant. The use of vanilla was acquired by the Aztecs after their invasion and interaction with the Totonacs. The Aztecs called vanilla tlibcochitl, which translates as black flower, a reference to the dark brown-black color of the dried pods after curing. Aztec royalty used vanilla to sweeten the bitter taste of their cocoa drink xocolatl and for medicinal purposes. The Spanish explorer Hernando Cortez... 

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. 

Nothing could be simpler. Just put a heaping tablespoon (yielding about 5 grams or more of pure cocoa) or two (or three for a really intense flavor) into a cup or a mug and pour in the hot coffee. Sweeten it with either sugar or an artificial sweetener to taste. Perhaps splash in a dollop of milk. Enjoy If you find that you like this a lot, as I do, you can even add the cocoa powder to the ground coffee beans as you make your pot in the morning or any time of the day. 

For variety, try using some orange marmalade, raspberry or strawberry preserves, or even a tablespoon of frozen red or purple grape juice concentrate in place of sugar or other sweeteners. Combining the flavors of fruit with cocoa just can t be beat ... 

Heat 1 cup of nonfat milk in the microwave oven. Put 2 tablespoons of dark cocoa and one tablespoon of sugar or the equivalent of artificial sweetener into a mug. Pour the heated milk into the mug and stir. Top the mug with a few mini-marshmallows for a treat. 

The dipeptide sweetener a-L-aspartyl-L-phenylalanine methyl ester (a-APM), also know as aspartame or NutraSweet brand sweetener, is currently used in over 5,000 food products. It has a sweetness potency of approximately 200 times sucrose and is unstable under alkaline conditions. This instability is due to the well known, irreversible cyclization that a-APM undergoes to form 3-(S.)-benzyl-6-(S,)-carboxymethyl-2,5-diketopiperazine or DKP, with the release of methanol. This has serious implications when attempting to utilize a-APM in certain food applications where alkaline pH is required. In addition to loosing sweetness, this DKP as well as other DKPs isolated from cocoa are reported to be bitter, and thus could compromise the flavor of certain foods. Therefore, detection and quantitation of DKP is of interest. 

Products and Uses It is extracted from licorice root and is extremely sweet. Used as a tobacco humectant (prevents drying out), root beer foaming agent, in confectionery, chocolate, cocoa, and chewing gum. It masks the taste in pharmaceuticals such as aspirin. Used as a sweetener, nutrient, and flavoring. 

See also Chemometrics and Statistics Multivariate Ciassification Techniques. Eiementai Speciation Waters, Sediments, and Soiis. Enzymes Overview Enzyme-Based Eiectrodes. Food and Nutritionai Anaiysis Overview Sampie Preparation Additives Pesticide Residues Soft Drinks Coffee, Cocoa, and Tea Aicohoiic Beverages Wine Meat and Meat Products Dairy Products Vegetabies and Legumes Fruits and Fruit Products. lon-Seiective Eiectrodes Oven/iew Giass. pH. Sensors Oven/iew. Sweeteners. Titrimetry Potentiometric. 

Recently, carob powder, a product obtained from the bean of a leguminous evergreen tree, Ceratonia siliqua, has gained attention as a possible substitute for cocoa. Carob is grown in the United States, contains no stimulants, and may be used without additional sweetening. 

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. 

Staining Applications Alcohol beverage drinks syrup candies cotton candy baked food frozen food " aerated fruits seafood sweetener capsules pharmaceutical dosage tablets toothpaste suncreeen dental bleaching gel eyebrows " hps skin body surfaces tattoos hairs keratin fibers cocoa bath waters Biological Applications Antifungal formulation ... 

Prehispanic breakfast gruels or porridges made out of masa that is diluted in water, sweetened with sugar, and flavored with cinnamon, vanilla, orange leaves, and other flavorings. Champurrado is produced from cocoa beans, brown sugar, and cinnamon (Figure 16.8). 

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