Cocoabutter

Characteristic Press cocoabutter ExpeUer cocoa butter Refined cocoa butter... 

Therefore, weigh out 3.9 g of aspirin and 20.45 g of cocoabutter. By following the appropriate procedure, prepare 12 suppositories. 

Cocoabutter - pEWATERING] (Vol 8) - [FATS AND FATTY OILS] (Vol 10) - [FATS AND FATTY OILS] (Vol 10) - [FLUORINECOMPOUNDS,INORGANIC - BORON - FLUOROBORIC ACID] (Vol 11)... 

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. 

Biino, L. and Carlesi, E. (1971) A research on illipe butter and cocoabutter. Riv. Ital. Sost. Grasse, 48(4), 170-176. 

Chalseri, S. andDimick, P.S. (1987) Cocoabutter—its composition and properties. Manuf. Confect., 67, 115-122. 

Neri, A., Simonetti, M.S., Cossignani, L. and Damiani, P. (1998) Identification of cocoabutter equivalents added to cocoa butter-I. An approach by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC. Z. Lebensm. Unters. Forsch. A., 206(6), 387-392. 

Timms, R.E. and Stewart, I.M. (1999) Cocoabutter, a unique vegetable fat. Lipid Technol. News., October 1999, pp. 101-107. 

Derbesy and Richert reported that HPLC of the unsaponifiables (sterol and triterpene alcohol fraction) revealed less than 1% of shea butter in cocoa butter. With measurement at 280nm, one specific peak area was linearly related to the percentage of shea butter. Homberg and Bielefeld suggested that sterols, methyl sterols, and triterpene alcohols be determined to identify cocoabutter adulteration. 

The major triglycerides are reported to be racemic (Sampugna and Jensen, 1969). Changes in composition during maturation have been studied and an increase in temperature produces a more saturated cocoabutter (Lehriane/a/., 1980). 

Hexadecanoic Palmitic 16 0 MUk Eggs Animal fats Meat Cocoabutter Palm oU (other vegetable oils contain lesser amounts) Fish oils... 

Octadecanoic Stearic 18 0 Milk Eggs Animal fats Meat Cocoabutter... 

Further Industrial applications of the synthetic potential of lipases have been reported In the area of foods. Thus, immobilized lipase was efficiently used In a solvent-free reaction system to produce cocoabutter from palm oil and stearic acid (40). This process Includes Intermittent removal... 

A large proportion of copra oil is used directly for human consumption. In particular, the medium chain fatty acids of which lauric and myristic acids are dominant lead to a higher melting point fat that is solid at room temperature and relatively hard and brittle at low temperatures. It is a useful ingredient for margarine. Lauric oils are much in demand for confectionery, for which the melting point is approximately 32°C-37°C. It is thus suitable as a cocoabutter substitute for chocolate coatings, or as synthetic creams or cream substitutes. 

Schlichter-Aronhime J, GartiN. Solidification andpolymorphism in cocoabutter and the bloom-ingproblems. in Crystallisation and Polymorphism Fats Fatty Acids (Surfactant Science Series 31). New York Marcel Dekker, 1988 pp. 363-393. 

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