Cocoa solids are a mixture of many substances that remain after chocolate butter is extracted from cocoa beans. When sold as an end product, it can also be called cocoa powder or cocoa . Cocoa solids are the main ingredient of chocolate, chocolate syrup, and chocolate. Instead, the brown fat component is brown butter. Cocoa butter is 50% to 57% by weight of cocoa beans and gives its characteristic melting chocolate. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. The chocolate recipe requires the addition of extra cocoa butter to the chocolate drink, which leads to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest use of chocolate in Europe where, before milk and dark chocolate were popularized, cocoa powder was the main product and cocoa butter was little more than a waste product.
Cocoa solids contain flavanol antioxidants, a reduced amount if cocoa is subjected to acid reducing alkali. Health benefits have been linked to chocolate flavonoids.
Video Cocoa solids
Physical properties
Natural brown powder has a light brown color and the pH is extracted from 5.3 to 5.8. Processed (alkalized) cocoa powders are darker, ranging from brownish to almost black, with a pH of 6.8 to 8.1. The alkalization process reduces bitterness and increases solubility, which is important for beverage product applications. All these pH values ​​are considered safe for food use.
Maps Cocoa solids
Nutrition
Cocoa powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All of these minerals are found in greater quantities in chocolate powder than cocoa butter or chocolate drink. Cocoa solids also contain 230 mg of caffeine and 2057 mg of theobromine per 100g, most of which are absent from other components of cocoa beans. Cocoa solids also contain clovamide (N-caffeoyl-L-DOPA).
Flavonoid
Cocoa powder is rich in flavonoids, part of polyphenols. The amount of flavonoids depends on the amount of processing and the manufacture of cocoa powder. Alkalization, also known as Dutch processing, causes the flavonoid content to substantially decrease.
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Cadmium content
Cocoa and chocolate powder products may contain cadmium, toxic heavy metals and possible carcinogens. From 1 January 2019, the EU will impose a cadmium limit in cocoa powder of 0.6 Ã,Âμg per gram of cocoa powder, and 0.8 Âμg per gram for chocolate with & gt; = 50% total dry cocoa solids. In Canada, a daily portion of a natural health product should contain no more than 6 Âμg cadmium for individuals weighing 150 pounds (68 kg) and 3 Âμg for individuals 75 pounds (34 kg). While the US government does not set limits for cadmium in food or health products, the state of California has set a maximum daily cadmium oral exposure level of 4.1 Âμg, and requires products containing more than this amount per daily portion to bear the warning on the label. One investigation by an independent consumer testing laboratory found that seven of the nine commercially available powdered cocoa powders and trays selected for the test contained more than 0.3 Âμg cadmium per gram serving; five of these products exceed the proposed EU limit of 0.6 Ã,Âμg per gram.
See also
- Baked chocolate
- Chocolate
- Cocoa butter
References
External links
- Hamel, PJ (January 10, 2014). "A-B-C from cocoa". Expand . King Arthur Flour . Retrieved May 30 2015 .
Source of the article : Wikipedia
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