Sugar acid cocoa butter

The appeal of chocolate is universal, but the pleasures of eating chocolate products may perhaps be tempered by their fat and sugar content. However, in a series of human feeding studies it has been shown that the high proportion of stearic acid in the cocoa butter of chocolate does not adversely affect plasma lipids. Two recent reports of antioxidant activity have increased interest in the health aspects of chocolate an in vitro low-density liposprotein (LDL) oxidation study and a short-term in vivo study. Epicatechin, the major monomeric polyphenol antioxidant in chocolate, and an extract of chocolate liquor were both found to stimulate cellular immune response in vitro. 

Most of the flavor compounds in fats and oils are produced by the reaction of oxygen with unsaturated fatty acids in triacylglycerols or polar lipids. On the other hand, some flavor compounds such as those present in cocoa butter, roasted sesame oil, or roasted peanut oil are generated by the interaction of reducing sugars with amino compounds during thermal processing. 

PEG-240 PEG-75 cocoa butter glycerides PEG-50 lanolin PEG-85 lanolin PEG-25M PEG-45M PEG-10 propylene glycol PEG-3 stearate PEG-8 stearate PEG-20 stearate Phytantriol Placental protein Polyamino sugar condensate Polydextrose Polyglucuronic acid... 

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