Cocoa butter , also called theobroma oil , is an edible yellow vegetable fat extracted from cocoa beans. This is used to make chocolate, as well as some ointments, toiletries, and medicines. Cocoa butter has the scent and aroma of cocoa. The most famous attribute is its melting point, which is just below the temperature of the human body.
Video Cocoa butter
Extraction and composition
Cocoa butter is obtained from whole chocolate seeds. For use in making chocolate, beans are fermented before being dried. The beans are then roasted and separated from their stomach to produce cocoa beans. About 54-58% of cocoa beans are cocoa butter. Cocoa beans are milled to form a brown mass, which is liquid at a temperature above the melting point of cocoa butter and is known as a chocolate drink or a chocolate drink. Chocolate liquor is pressed to separate cocoa butter from non-fat cocoa solids. Cocoa butter is sometimes odorless to remove strong or unwanted flavors.
Cocoa butter contains a high proportion of saturated fat and monounsaturated oleic acid, which usually occurs in every triglyceride. The dominant triglycerides are POS, SOS, POP, where P = palmitate, O = oleate, and S = stearic acid residues. Cocoa butter, unlike non-fat cocoa solids, contains only a little caffeine and theobromine.
Adulterants
Some food manufacturers replace cheaper ingredients such as vegetable oils and fats in lieu of cocoa butter. Several analytical methods exist for testing diluted chocolate butter. The absorbed cocoa butter is indicated by a lighter color and reduced fluorescence in ultraviolet light. Unlike cocoa butter, the forged fat tends to grease and has a higher non-saponifiable content.
Maps Cocoa butter
Substitute
Cocoa butter is becoming increasingly expensive. The replacement has been designed to be used as an alternative. In the United States, 100% cocoa butter should be used for a product called chocolate. The EU requires that alternative fats do not exceed 5% of total fat content.
Substitutes include: coconut, palm, soybean, rapeseed, cottonseed and illipe oil; and shea butter, kernel mango fat and kernel mango and palm kernel fat mixtures, and PGPR.
Usage
Cocoa butter is the main ingredient in almost all types of chocolate (white chocolate, milk chocolate, and dark chocolate). This application continues to dominate the consumption of cocoa butter. Cocoa butter can be found in most supermarkets, and the process of preparing chocolate in small quantities from cocoa butter and cocoa powder means that the practice of making chocolate at home has become relatively popular.
Pharmaceutical companies use the physical properties of cocoa butter extensively. As a solid substance that is non-toxic at room temperature that melts at body temperature, it is considered to be an ideal base for drug suppositories.
Personal care
To melt the fat around body temperature, cocoa has good stability. This quality, coupled with natural antioxidants, prevents rancidity - giving it a two to five year storage life. Velvet texture, pleasing fragrances, and emollient properties of cocoa butter make it a popular ingredient in skin products, such as soaps and lotions.
The ability to moisturize cocoa butter is often recommended to prevent stretch marks in pregnant women, skin care or chapped or burning lips, and as a daily moisturizer to prevent dry and itchy skin. The moisturizing properties of cocoa butter are also said to be effective for treating canker sores. However, the largest clinical study of the effects of cocoa butter on stretch marks in pregnant women found that the results did not differ from placebo.
Physical properties
Cocoa butter usually has a melting point of about 34-38Ã, Â ° C (93-101Ã, Â ° F), so the chocolate is solid at room temperature but easily melts once inside the mouth. Cocoa butter displays polymorphism, has a different crystal shape with different melting points. Conventionally, the design of crystalline crystals of butter using the Wille and Lutton nomenclature of the forms I, II, III, IV, V and VI has melting points of 17.3, 23.3, 25.5, 27.5, 33, 8 and 36.3 Â ° C. Chocolate production aims to crystallize chocolate so that cocoa butter is mainly in the form of V, this is the most stable form that can be obtained from melted cacao butter. (A good VI shape develops in solid cocoa butter after long storage, or is obtained by crystallization of the solvent). The uniform crystal structure of V will produce a smooth texture, sheen, and buttons. This structure is obtained by tempering chocolate. Melting cocoa butter in chocolate and then allowing it to solidify without tempering leads to the formation of polymorphic forms of unstable cocoa butter. This can easily happen when chocolate bars are allowed to melt in the hot spaces and lead to the formation of white patches on a brown surface called fat bloom or brown bloom.
References
Source of the article : Wikipedia
0 Comments