Ingredients cocoa powder

The cocoa bean is the basic raw ingredient in the manufacture of all cocoa products. The beans are converted to chocolate Hquor, the primary ingredient from which all chocolate and cocoa products are made. Eigure 1 depicts the conversion of cocoa beans to chocolate Hquor, and in turn to the chief chocolate and cocoa products manufactured in the United States, ie, cocoa powder, cocoa butter, and sweet and milk chocolate. 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

The combination of ground cocoa beans and sugar produces a very hard substance with an unpleasant mouthfeel. However, the addition of extra cocoa butter results in a product that melts easily in the mouth. Additionally, the production of cocoa butter results in a lower fat cocoa powder which can be used more readily in both beverages and foods. As the amounts of cocoa butter and other fats, milk solids, sugar, and other ingredients increase, the amount of theobromine and caffeine in the final product decreases. 

I ve included quite a few of my favorite recipes, frequently spiked with cocoa powder or grape juice concentrate to provide lots of flavor as well as a load of blood pressure-healthy polyphenols. Look to berries for even more polyphenols. There s no limit to the combinations of ingredients. On a happy, economical note, you ll never waste fruit when it gets a bit overripe ... 

Sometimes substitute chocolate products develop soapy rancidity. This is usually blamed on the lauric fat, but in nearly every case this can be traced to defects in the other ingredients, such as the use of cocoa powder of high bacterial count or high moisture left in the product—this should be below 1.0%. 

The cocoa bean (Theobroma cacao) is the source of two important ingredients of chocolate cocoa powder and a solid fat called cocoa butter.To evaluate the oxidative behavior of cocoa butter, the autoxidation of refined and unrefined butter samples is accelerated (oxidized at day light at room temperature and at 90 C). The quantity of certain aldehydes formed during the oxidation of cocoa butter is examined by gas chromatography. The oxidation stability of butter is evaluated over a 12 week period. ... 

It has been showed that chocolate is one of the most polyphenol-rich foods. According to Lee et al. [9], cocoa contains a higher content of flavonoids per serving than teas or red wine. Moreover cocoa powder is one of the richest dietary sources of flavanols (on a weight basis) identified so far, exceeded only by a few food ingredients such as buckwheat huUs, sorghum, cinnamon, and some superfruit [10]. Cocoa is also one of the richest dietary sources of polyphenols fisted in the Phenol-Explorer database [11] and one of the richest sources of procyanidins in the USDA Database for the Proanthocyanidin Content of Selected Foods [12] (Fig. 74.1). 

Three main types of ingredients are produced from cacao seeds cocoa powder, cocoa butter, and cocoa extracts. For the manufacture of these products, the cacao beans are first cured by fermentation and drying, during... 

The principal ingredients of the massive chocolate product are the cocoa mass, cocoa butter, ground sugar and milk powder. Typical compositions of massive chocolate products are shovm in Tab. 5.20. 

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