Caffeine: Alkaloid of the methylxanthine family

The most commonly known source of caffeine is coffee and cocoa seeds. Caffeine and also theobromine are found in chocolate products and cocoa, and they are responsible for the bitterness of these products.

Caffeine (1,3,7-trimethylxanthine) is a heterocyclic organic compound with a purine base called xanthine, consisted of a pyrimidine ring linked to an imidazole ring. Caffeine is known as an alkaloid of the methylxanthine family.

In its pure state, it is an intensely bitter white powder. It dissolves well in boiling water, and its solubility is increased by the addition of acids and formation of complexes, such as benzoate, citrate, and salicylate, at high temperatures (1%, w/v, at 15 °C and 10% at 60 °C). Its chemical formula is C8H10N4O2, its systematic name is 1, 3, 7-trimethylxanthine.

The average cup of coffee or tea in United States is reported to contain between 40 and 150 mg of caffeine.

As a psychoactive stimulant, caffeine is known to increase alertness, elevate mood and give temporary energy boost thereby easing fatigue. It also increases the effectiveness of certain drugs, hence its use in some over-the-counter drugs for the treatment of conditions such as migraine and cluster headaches.

Too much caffeine may lead to sleep deprivation and a tendency to disregard the normal warning signals that the body is tired and needs rest.
Caffeine: Alkaloid of the methylxanthine family

Process Of Chocolate Tempering

The crystallization process dramatically impacts on the theological properties of the product, subsequently, influence the viscosity, demolding (contraction), snap, surface gloss, and desired melting properties of the final molded bar or enrobed product.

Tempering is the process responsible for chocolate’s smooth texture and bright sheen. The process can be defined as the time-temperature process used to manipulate fat to develop the correct fat crystal type and size.

The process of tempering chocolate involves integrating a small amount, typically 2-4%, of solid, stable cocoa butter crystals into melted chocolate. Cocoa butter is capable of solidifying and setting into several different polymorphic forms that, as they cool and set, affect the surface finish, setting time, snap, and mouthfeel of the chocolate.

Cocoa butter is monotropic resulting in the transformation from the less stable, lower melting form to the more stable, highest melting β form. As one lowers the temperature below that of the melting point of cocoa butter, the individual polymorphic forms (γ, α, β’ and β) will crystallize depending upon the temperature.

It is important that the cocoa butter crystals in tempered chocolate be present in the correct polymorphic form. The more stable crystal forms (β’ and β) have melting points of 78-82°F (26-28”C) and 93-97°F (34-36” C), respectively.

The result of tempering process is a product with better characteristics:
1. Snap
2. Gloss
3. Proper texture
4. Bloom resistance
5. Good contraction for molding
Process Of Chocolate Tempering

Properties of cocoa butter

Cocoa butter is the term for the triglyceride mixture obtained from cocoa beans. Cocoa butter is obtained by pressing the ground cocoa bean kernels.

Cocoa butter depending on it source may vary in composition and hardness characteristics. During processing, the crystallization events dramatically affect the rheological properties of the product which in turn, influence the viscosity, demolding, snap, surface gloss and desired melting characteristics of the final molded bar.

Although the properties of coca butter include a pleasant aroma and flavor, its melting behavior and texture at different temperatures distinguish this fat and provide its added value. The melting of cocoa butter takes place over a narrow temperature range, from around 27 to 33 °C. This melting behavior makes cocoa butter ideal for confectionery applications.

And added benefit that cocoa butter provides is oxidative stability, which contributes to extended shelf life for foods.

Cocoa butter generally acts as the continuous phase in chocolate, supporting the nonfat ingredients. Thus, the properties of the chocolate - relatively hard and brittle at room temperature yet melting rapidly in the mouth - are greatly dependent on the properties of the cocoa butter itself.
Properties of cocoa butter

Characteristics of natural cocoa powder

Cocoa powder is produced by grinding cocoa cake. Cocoa cake warm from the press breaks easily into large chunks but is difficult to grind into a fine powder.

There are two types of cocoa powder: alkalized and non-alkalized. Cocoa powders not treated with alkali are known as cocoa or natural cocoa.

The pH and color of cocoa powders are important characteristics and can vary significantly depending on the source of cocoa beans and how they are processed.

Natural coca powders have powder pH and a characteristics light brown color.

Light brown natural powders ranged from pH 5.4 – 5.8. It is bitter and has an intense flavor, does not mixed easily into liquid but thickens liquids.

When natural cocoa is combined with baking soda it creates a leavening action during cooking.
Characteristics of natural cocoa powder

Characteristics of good cocoa powder

Cocoa powder is produced from liquor by removing some of the fat. This is carried out by hydraulic pressing of the liquor.

Cocoa powder can be described as the finely ground particles obtained from the mechanical disintegration of cocoa press cake containing not more than 9% water and not less than 20% cocoa butter calculated on the dry matter.

There are several physical properties of cocoa powder that are important to both the consumer and food manufacturers.

The fineness of the cocoa powder is determined by a combination of factors, such as the fineness of the liquor, type of alkalization and the final grinding step.

Cocoa powder contains fat ranging from 10 - 12% towards 22 - 24%.

The pH and color of cocoa powders are important characteristics and can vary significantly depending on the source of cocoa beans and how they are processed,

Natural cocoa powders have a lower pH and a characteristics light brown color while alkalized cocoa powders have higher pH and darker colors that range from dark brown to brownish red to dark red to black.

The flavor of cocoa powder is depending on alkalization and roasting condition, customized flavors can be developed. When needed flavors for example vanillin can be added.
Characteristics of good cocoa powder

About Cocoa Powder

About Cocoa Powder
Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks.

Like chocolate, cocoa powder is made from cocoa beans that have processed into a paste known as chocolate liquor. Using a hydraulic press, produces remove between 50 and 75 percent of the cocoa butter from the chocolate liquor and then pulverize the remaining solids to make cocoa.

The commercial powder varies in color and flavor, dependent upon the quality the beans used, the degree of roasting and precise method.

The good quality cocoa powder has the following characteristics:
*PH: 5.6 to 7,.1 dependent upon whether or not the cocoa beans were processed with alkali.
*Fat: about 24% and not less than 22%
*Moisture: 3-4%

The cocoa powder is made into a drink and can be added to milk, cakes and ice cream. The beans contain the stimulant alkaloid, theobromine (about 2.5 percent) and about 0.8 percent caffeine, but these quantities are reduced after processing.

Cocoa differs from the other common beverages (coffee and tea) in that it has a marked nutritional composition, for example cocoa powder contains about 25 percent fat (saturated), 16 percent protein and 12 percent carbohydrate (about half are sugars).

There are two types of coca powder, natural and Dutch processed.

Natural cocoa powder tends to be acidic and in many cases, harsh because inferior quality cocoa beans are often used to produce it.

Adding alkali to natural cocoa powder mellows its flavor and darkens its color. The process adding alkali to cocoa powder was discovered in the early nineteenth century by Coenraad Van Houten, who was Dutch: that’s the reason this type of coca is known as Dutch processed cocoa powder.
About Cocoa Powder

Cocoa Powder

Cocoa Powder
Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks. It is produced by finely milling the press-cake after partial removal butter from the roasted nibs by hydraulic pressure. This removes most of the fats but still leaves about 22% in the press-cakes. The flavor is little; affected by this process and in consequence, the cocoa notes are more concentrated in the powder than in the chocolate liquor.

The commercial powder varies in color and flavor, dependent upon the quality of the beans used the degree of roasting and the precise method of processing. A good quality cocoa powder has the following characteristics:

• PH: 5.6 to 7.1 dependent upon whether or not the cocoa beans were processed with alkali.

• Fat: about 24% and not less than 22%.

• Moisture: 3.4% but many be as high as 7%

Cocoa Powder

Processing of Cocoa Beans

Processing of Cocoa Beans
The cacao tree is a tall perennial evergreen bearing shiny leathery leaves and pod-like fruits on the main branches and on the trunk. The fruits, which are 2-4in. in diameter and 7-12 in. long, have a leathery skin which is initially dark green. Color changes from dark green through yellowish-orange to purple red when fully ripe. It is the seeds which after processing become the cocoa beans of commerce.

The ripe pods are cut from the trees, split open and the pulp and seeds removed. The mass is then covered and allowed to ferment for several days. This process is designed to kill the viability of the seed, to soften the pulp to facilitate subsequent separation and cleaning of the seed, and to commence the complex enzymatic reactions leading to the development of the characteristics flavor. The care with which the process is carried out has a significant effect upon the ultimate color and flavor of the roasted beans. The fermented beans are excessively wet and must be dried prior to storage or shipment. During this curing stage the beans change to the familiar brown color and ready for further processing. The cocoa beans consist of about 14% outer shell and 86% kernel or “nib”.

Before there were two main types of cocoa tree: Crillo and Forastero, which produce beans having quite different flavor characteristics; but today the distinction is less pronounce due to considerable cross-breeding and hybridization. These are known as “bulk pr basic beans” and “flavor beans”. Within these groups there are many distinct varieties generally known by a recognized common name. Selection of the characteristics of these varieties; and blending them to achieve a particular flavor effect is a skilled operation. Basic or bulk beans have a strong, harsh flavor character whereas that of flavor beans is smoother and more aromatic.
Processing of Cocoa Beans